From the farm level to the coffee shop level

Colombian coffee is renowned worldwide for its exceptional quality and unique flavors, largely due to meticulous processing techniques employed at the farm level. The journey from tree to green coffee bean involves several critical steps, each contributing to the final cup's profile. With evolving fermentation techniques and the influence of American and European approaches, Colombian coffee processing has become even more refined, incorporating innovative practices that enhance its global reputation.

1. Harvesting the Coffee Cherries

The process begins with the harvesting of ripe coffee cherries, typically done by hand in Colombia to ensure only the best cherries are selected. This meticulous selection process is crucial for maintaining the quality of the coffee, as underripe or overripe cherries can negatively affect the flavor.

2. Processing Methods: Washed, Natural, and Honey

Once the cherries are harvested, they undergo one of three primary processing methods: washed, natural, or honey. Each method has a significant impact on the coffee's final flavor profile.

Washed Process:

The most common method in Colombia, washed processing involves removing the fruit pulp from the cherries before fermentation. The cherries are pulped, and the mucilage (sticky layer) is removed using water. This process emphasizes the bean's intrinsic qualities, leading to a clean, bright, and acidic cup profile.

Natural Process:

In the natural process, the cherries are dried with the fruit pulp intact. This method is less common in Colombia but is gaining popularity due to its ability to produce coffee with a heavy body and fruity, sometimes wine-like notes. The natural process requires careful monitoring during drying to prevent over-fermentation, which can lead to off-flavors.

Honey Process:

The honey process is a middle ground between washed and natural methods. After pulping, some of the mucilage is left on the bean during drying, which contributes to a sweeter and more complex flavor profile. The level of mucilage left on the bean can vary, leading to different types of honey processing (yellow, red, or black), each with distinct flavor characteristics.

3. Fermentation Techniques: Traditional and Innovative Approaches

Fermentation is a crucial step in developing the coffee's flavor. Traditionally, washed coffees in Colombia undergo fermentation in tanks for 12-48 hours, depending on the climate and desired flavor outcome. This process breaks down the mucilage and allows the beans to develop a clean and bright flavor profile.

In recent years, Colombian coffee farmers have begun experimenting with new fermentation techniques, influenced by American and European trends as well as the Specialty Coffee Association (SCA) competitions. These innovations include:

Anaerobic Fermentation:

This method involves fermenting the coffee in sealed tanks without oxygen, which can lead to unique flavor profiles with enhanced acidity, sweetness, and complexity.

Extended Fermentation:

Some producers are extending the fermentation time, either by keeping the beans submerged in water or using dry fermentation techniques. This approach can lead to more pronounced fruity and floral notes.

Carbonic Maceration:

Borrowed from winemaking, carbonic maceration involves fermenting whole cherries in a CO2-rich environment before pulping. This method is known for producing intensely fruity and vibrant coffees.

4. Drying the Coffee Beans:

After fermentation, the beans must be dried to reduce their moisture content to around 10-12%. In Colombia, this is typically done using raised drying beds, where the beans are spread out in thin layers and turned regularly to ensure even drying. The type of net used in drying beds is crucial, as it allows air to circulate around the beans, preventing mold and ensuring uniform drying. Different farms may use varied materials for the nets, including plastic mesh or natural fiber nets, depending on their climate and desired drying speed.

Drying is a critical step that can significantly impact the final quality of the coffee. If the beans are dried too quickly, they can become brittle and prone to defects. Conversely, too slow drying can lead to mold growth and off-flavors. The drying process can take anywhere from a few days to several weeks, depending on the method and environmental conditions.

5. Milling and Grading: From Parchment to Green Coffee

Once dried, the beans are referred to as "parchment coffee" because they are still encased in a protective layer called parchment. The beans are then hulled to remove this layer, revealing the green coffee beans inside.

Grading the green coffee beans is an essential part of the process, ensuring that only the best beans make it to the market. In Colombia, beans are typically graded by size, density, and quality. This grading process often involves using screens with various sized holes to separate beans by size. The type of net or screen used for grading can vary, with finer meshes used for more precise grading. Larger, denser beans are generally considered to be of higher quality, as they are likely to produce a more uniform and flavorful roast.

6. Influence of American and European Approaches

The influence of American and European roasting and brewing preferences has led Colombian farmers to explore new processing methods and refine existing ones. These regions often favor specific flavor profiles—Americans might lean towards sweet, full-bodied coffees, while Europeans often prefer bright, acidic notes. This influence has driven Colombian producers to experiment with various fermentation times, drying methods, and even post-harvest processing techniques to cater to these markets.

7. SCA Competitions and Innovation

The Specialty Coffee Association (SCA) competitions have played a significant role in pushing Colombian farmers to innovate. Winning an SCA award can significantly increase the value of a coffee, leading producers to experiment with new methods to create unique and standout profiles. Techniques such as anaerobic fermentation or carbonic maceration, while challenging to master, are often employed in pursuit of these accolades.

Conclusion

The process of transforming coffee cherries into green coffee beans in Colombia is both an art and a science, involving a series of carefully managed steps. From harvesting and processing to drying and grading, every stage is crucial in defining the coffee's final quality. With the introduction of innovative fermentation techniques and the influence of global trends, Colombian coffee continues to evolve, maintaining its status as some of the finest coffee in the world. Whether through traditional washed processing or cutting-edge anaerobic fermentation, Colombian coffee farmers are dedicated to producing exceptional beans that reflect the rich diversity and expertise of their craft.