Fermentation in 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... traditionally referred to the stage in wet-processing of the coffee. We now understand that fermentation happens more broadly in nearly all processes, including honeyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... (pulp naturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal...) and dry-process (natural) methods.
For traditional wet-processing, a key stage is fermentAs an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from... the coffee mass in bulk, after the outer skin layer is removed by the pulper machine. The purpose is to break down the fruit (mucilageMucilage indicates the fruity layer of the coffee cherry, between the outer skin and the parchment layer that surrounds the seed. It readily clings to the inner parchment...) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation should be done soon after picking the cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... from the tree for traditional wet-process results, and lasts 8 – 24 hours depending on temperatures and other factors. When you feel the slimey coffee and the parchmentGreen coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying... layer feels rough like sandpaper, the coffee is ready to wash.
For wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... coffee, fermentation dynamics, washing and subsequent drying are part of creating the classic “clean cup” flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case.... There is debate about whether wet-process fermentation contributes flavor to coffee, or to what degree. But historically the main reason behind wet-process fermentation was to help release the fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... mucilage layer from the parchment layer. The fruit coating the outer parchment skin is broken down with the action microbes, enzymes and acidfication.