Our Processing Methods for Kona Coffee: Combining Tradition and Innovation
After the red ripen coffee cherries are harvested, they are processed within 24 hours after being picked. Coffee processing is generally defined as the removal of coffee cherry’s layers of fruit. However, there are several processing methods, each one involving different stages and producing different results on the coffee flavor notes. Our current processing methods are:
Washed (Parchment-Dried).
Honey (Pulp-Dried).
Natural (Fruit-Dried).
The Washed Process (Parchment-Dried), the classic Kona coffee processing method.
The Wet/Washed process (parchment-dried) consist of completely removing the husk (red skin or cascara) and the pulp (slippery layer called mucilage) from the outside of the parchment layer, with the objective of leaving only the flavor the is developed “per se” by the coffee beans. This is done using friction, fermentation and water. After the beans are pulped, are immediately placed and left for several hours in a fermentation tank, in order to remove any mucilage (fruit pulp) that is still stuck to the parchment layer around the beans (light color layer, with paper like texture). When the fermentation reaches its optimal level, the beans are washed with clean water and then set to dry, with the parchment layer still on. With this method, the intrinsic flavors of the coffee bean are exposed, without adding the sugars and flavors contained in the external layers of the coffee cherry, the origin, coffee variety can be appreciated.
The traditional processing method for Kona coffee is the Washed process (parchment-dried). The term “classic Kona coffee” is used by producers and roasters to refer to the Washed processed Kona coffee.
Stages
Picking: Only the red ripened coffee cherries are harvested and processed on the same day of picking.
Floating: Coffee cherries are deposited in a large water tank to separate and discard defective beans and unwanted debris (leaves, branches, dirt, etc.), which stay or “float” at the top of the water. The high-quality coffee cherries stay at the bottom of the tank and are the ones selected for pulping.
Pulping: After being "floated", the cherries run through a mechanic pulper, where the skin is removed (pulped). In this step, the beans are separated from the pulp.
Fermentation: After the beans are pulped, are immediately placed in a fermentation tank for several hours, to cause the removal of any remaining mucilage (fruit pulp) around the beans.
Washing (instead of Rinsing): After the fermentation reaches its optimal level, the beans are washed with clean water and then set to dry with the parchment layer on.
Drying: The beans are transported to the drying shed and set to dry under sunlight until optimal moisture levels are reached. Depending on the weather conditions, the drying time lasts between 4 to 7 days.
Storage: After the beans are dried, they are collected and stored in moisture-proof bags, until they are ready to be dry milled (removal of parchment and silver layers).
Milling and grading: The beans are mechanically milled (hulled) to remove the parchment layer and the silver layer. Then, the green coffee beans are graded and sorted by size/density and are ready to be stored (as green coffee) or roasted.
Roasting: Green coffee beans are roasted until reaching the desired roast level (light, medium, medium-dark, dark)
The Honey Process (pulp-dried)
With the Honey process (pulp-dried), also known as Pulped Natural, after the beans are pulped (removal of the red skin or cascara), we do not place them in a fermentation tank, as is done with the “Washed” method, to remove any mucilage (fruit pulp) that is still stuck to the parchment layer around the coffee beans. Instead, we set the beans to dry without fermenting in water and without posterior washing. This leaves the natural sugars contained in the mucilage attached to the parchment layer, resulting in a sweeter, fruity, balanced flavor.
This processing method employs 80% less water than the washed method. and is called Honey because the coffee beans (parchment layer) have a sticky, honey-like texture and color when they are touched while are drying.
Honey is our primary processing method. The Honey processing flavor notes are considered the middle way between the flavor notes obtained with the Washed and Natural processing methods.
Stages
Picking: Only the red ripened coffee cherries are harvested and processed on the same day of picking.
Floating: Coffee cherries are deposited in a large water tank to separate and discard defective beans and unwanted debris (leaves, branches, dirt, etc.), which stay or “float” at the top of the water. The high-quality coffee cherries stay at the bottom of the tank and are the ones selected for pulping.
Pulping: After being "floated", the cherries run through a mechanic pulper, where the skin is removed (pulped). In this step, the beans are separated from the pulp. The mucilage is not removed.
Drying: The beans are transported to the drying shed and set to dry under sunlight until optimal moisture levels are reached. Depending on the weather conditions, the drying time last between 7 to 10 days.
Storage: After the beans are dried, they are collected and storage in moisture-proof bags, until they are ready to be dry milled (removal of parchment and silver layers).
Milling and grading: The beans are mechanically milled (hulled) to remove the parchment and silver layers. Then, the green coffee beans are graded and sorted by size/density and are ready to be stored (as green coffee) or roasted.
Roasting: Green coffee beans are roasted until reaching the desired roast level (medium, medium-dark, dark)
The Natural Process (Fruit-Dried)
With the Dry/Natural process (fruit-dried)) the coffee beans are set to dry without pulping; the husk and pulp are not removed. After being picked, the coffee cherries are dumped in a water tank just to remove the "floaters" (immature/over ripened/leaves/branches, etc.) and then are set to dry as a whole fruit on elevated beds (drying racks). until reaching the optimal moisture levels (10% to 12%). That is why this method is also called fruit-dried or dry. It takes about three weeks for the beans to dry, depending on the weather. The dried coffee cherries are placed in moisture-proof bags and stored in a temperature-controlled storage room, until they are ready to be dry-milled (removal of the outer skin, parchment, and silver layers before roasting). The result? A mix of intense, delicious fruity flavor notes, with hints of honey and nuts, with a fuller, heavier body as a result of the beans absorbing some of the sugars and flavors from the pulp layer.
Stages
Picking: Only the red ripen coffee cherries are harvested and processed on the same day of picking.
Floating: Coffee cherries are deposited in a large water tank to separate and discard defective beans and unwanted debris (leaves, branches, dirt, etc.), which stay or “float” at the top of the water. The high-quality coffee cherries stay at the bottom of the tank and are the ones selected for pulping.
Drying: Beans are transported to the drying shed and are set to dry under sunlight, until reaching optimal moisture levels. Depending on the weather conditions, the drying time last between 14 to 21 days. This process has the longest drying time, because all the layers of the coffee beans need to get dried (skin, pulp, parchment, and silver).
Storage: After the beans are dried, are collected and stored in moisture-proof bags, until they are ready to be dry milled (removal of parchment and silver layers).
Milling and grading: The beans are mechanically milled (hulled) to remove the outer skin (dried red skin or cascara), the parchment, and the silver layers. Then, the green coffee beans are graded and sorted by size/density and are ready to be stored (as green coffee) or roasted.
Roasting: Green coffee beans are roasted until reaching the desired roast level (light, medium, medium-dark, dark).
