The influence of fermentation methods on your cup

The coffee bean is protected by the mucilage (the pulp) and the cherry skin.

After harvesting, fermentation is the first processing step the coffee undergoes: It is an important step that requires complete control of the process used. During this stage, the mucilage is removed so that only the green coffee bean remains.

Depending on the fermentation method chosen, the aromatic profile of the cup will vary. It is therefore interesting to understand each process to know your taste preferences. To do this, simply continue reading and discover the life of coffee before it is exported!

• Natural coffee

This is the quintessential traditional fermentation method, where the entire cherry is left to dry in the sun for several days, either on African beds, on tiles, or on a tarp. In this way, the cherries ferment until they are completely dry.

Influence in the cup: The pulp of the cherry and its sugar penetrate the coffee bean, giving it its rich brown color and sweet, fruity taste.

• Washed coffee

This fermentation method is widely used in humid regions where sun drying takes too long. After harvesting, the cherries are immediately plunged into water tanks to be washed. At the same time, they are sorted by density (floating cherries are removed). Then comes the pulping stage, where the mucilage is removed from the bean before it is placed once again in a water tank, where it will rest for at least 12 hours before drying.

Influence: The complete washing of the bean helps preserve it and, above all, enhances the purity and complexity of the coffee. The cup is more acidic.

• Semi-washed coffee

The semi-washed fermentation method follows the same process as the washed method up to pulping. Indeed, once the mucilage is removed, the bean is immediately dried in the sun. This method has the advantage of using less water and less time.

Influence: Citrus aromas often stand out in this fermentation, giving a lot of body to a cup that remains very elegant.

• Honey coffee

This much more recent method has the advantage of saving producers time and offering several coffee variants. This time, pulping is carried out directly after harvesting the cherries. It is possible to vary the amount of mucilage left around the bean. The beans then macerate in their own "honey" and are dried this way.

Influence: Depending on the amount of mucilage left on the beans, they will have a more or less pronounced sweetness. This method is ideal for mild extractions.

At Shoukâ

At Shoukâ, we have selected a range of 13 specialty coffees using all the fermentation methods we have just mentioned. This allows us to diversify the aromatic profiles and offer a unique and varied range of flavors.

Did you know?

Hand-picking coffee cherries allows us to control the harvest and perform an important pre-selection before fermentation. Unlike industrial harvesting, the picker pays close attention to the ripeness of the cherry: it must be red, or even purple or yellow for certain varieties. Some even taste the coffees to check their sweetness.