Coffee processing plays a huge role in flavor, and may be one of the most important steps in the entire coffee supply chain. Although we may have seen washed, honey, and natural processed coffees on the shelf at the local coffee shop, we may not know what those words mean and what is happening at the farm level. Now with the rise of many experimental processing, words and labels are getting even more complicated with anaerobic, carbonic maceration, and so on.
In this podcast episode, we talk about the major processing methods, what they are, and some of the general flavor profiles they can bring out in coffees.