The three methods used to process coffee in Brazil are the wet (washed), dry (natural) and the semi-washed (pulped natural). Brazil has one advantage over just about any other country in the world: superb weather year-round and a geographical location that makes it possible for Brazilian coffee farmers to process coffee beans primarily via the dry method.

Seasons in Brazil are the reverse of those in Europe and the United States. Spring is from September 22nd – December 21st. Summer is from December 22nd to March 21st. Autumn is from March 22nd to June 21st. Winter is from June 22nd to September 21st. However, this four season pattern is only applicable to southern Brazil.

The truth is most of the Brazilian territory shares a two-season pattern: a rainy season (“the summer”) and a non-rainy season (“the winter”). Interestingly, “the winter” means “rain,” not “cold.” This applies to the Northeast, the Amazon or even to Rio de Janeiro and surroundings. Showers last no more than one hour or two followed by sunshine, except in the Amazon and the Pantanal regions where the rainy seasons are more pronounced.

Brazilian coffee growing regions, for the most part, have very distinct and precise dry and wet seasons. Consequently, the flowering and cherry maturation is a homogeneous process. What this means is that Brazilians can harvest coffee via the strip picking method or they can choose to do it mechanically. Mechanical harvesting can mix under-ripe and overripe cherries but careful processing can easily remove these coffee cherries.

So, what is the difference between the three coffee processes Brazilians use?

Wet (washed) process: wet processing removes the four layers surrounding the coffee bean. The first layer is the bright red outer husk. Next is a layer of sweet pulp. Then a tough skin called the “parchment.” Under the parchment lies one last thin membrane called “silver skin.” Last, the bean itself. Coffee that is wet (washed) processed is cleaner, brighter and fruitier. Wet processing accounts for a small percentage of the overall coffee processing in Brazil. However, it is good that it is gaining acceptance because it offers another cleaner and brighter dimension to Brazilian coffees.

Dry (natural) process: coffee beans are dried while they are still in the cherry. Prior to drying, the only cherries that are removed are those that “float.” The coffees are dried in contact with the sweet mucilage. The result is a coffee that is heavy in body, sweet, smooth and complex. Unfortunately, this is a coffee that requires long drying times and includes the possibility of fermentation which can be a challenging situation. Dry processing coffee is simply a more difficult technique. For this reason, Brazil has invested significant time and resources to develop new drying systems and practices that prevent fermentation.

Semi-washed (pulped natural) process: the coffee cherry skin is removed and the parchment, with most of the mucilage still attached, is ready for drying. After pulping, the fermentation step is skipped. The coffee goes directly to the patio to be dried. The pulp is intact and dries much faster than in dry processing since the skins were removed. The result is a coffee with more acidity and flavor consistency. The taste profile is generally sweet with a citrus like flavor. The coffee has more body and complexity than washed coffees. Semi-washed processing is synonymous with Brazilian coffee.

What about a cup of delicious and flavorful Hazelnut Cream flavored coffee?

Author Bio:

Timothy (“Tim”) S. Collins, the author, is called by those who know him “The Gourmet Coffee Guy.” He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author’s website: http://www.ourgourmetcoffee.com

Article Source: http://ezinearticles.com/?Brazilian-Coffee-Processing-Methods&id=4253550

Tags: ,

No Comments »