This video of Ethiopian coffee processing from Thompson’s travels provides a firsthand look at the wet and dry process methods.
We’ve refreshed this video post from 2017 to coincide with our most recent 10 lbs. “XL” Ethiopia Process Method Set. This coffee set features 5 lbs. each of wet and dry processDry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun... coffees, and highlights the unique flavors and cup characteristics that are a bi-product.
I say “bi-product”, because coffee processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... came about as a means to an end, that being to remove the coffee fruit from seed so that we can roast it. Obviously a lot has changed through the years, and flavor and intention are now often the drivers of processing innovation. For example, you’ll see in this video the amount of hand labor that goes into processing in EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from..., which plays a huge role in cup flavor and consistency.
Process is just one factor that affects flavor, and it’s important to understand that coffee from different origins processed in similar ways don’t taste the same (taste a BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... dry process, for example). That’s why we stuck with a single originSingle Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from... for our set. Ethiopia specifically, as it produces some of the finest examples of both process methods.
From Thompson:
I wanted to show basic differences in the methods and to underscore the point that coffee is very labor-intensive, especially dry processed (natural) coffee.
This shows the basics of harvest and all the labor that goes into coffee. In my opinion, human labor is the most important aspect that makes coffee taste good … not “terroir” or varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies.... For a great coffee you need things to line up for sure.
You need altitude, weather, soils etc. But without the incredible hand selection of coffee at multiple points in the process, from picking fruit from the tree, to sortingCoffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in the preparation of coffee for export. Coffee is... the coffee in drying, to hand picking after milling, you won’t get the best possible quality.
It’s the reason we pay higher prices for Ethiopian coffee than others, far above the market, and far above the fair tradeFair trade is an organized social movement and market-based approach to empowering developing country producers and promoting sustainability.: Fair trade is an organized social movement and market-based approach... levels. -T.O.
