The Journey to an Exceptional Cup of Coffee - Part 4: Post Harvest Processing

Processing – Transforming Cherries into Flavorful Coffee

Welcome to the final part of our series, The Journey to an Exceptional Cup of Coffee. We’ve already explored the vital roles of soil, varietals, and climate in shaping the coffee you enjoy. Now, we arrive at the final—and to me, the most exciting—step in coffee’s journey: processing.

After coffee cherries are carefully grown, nurtured, and harvested, the processing stage begins. This is where raw cherries are transformed into the green beans that roasters bring to life. Processing is more than just a step in production—it’s an art and a science that profoundly impacts the coffee’s flavors, aromas, and overall quality.

This stage is where the potential flavors developed through the soil, varietal, and climate are either magnified or lost. And here’s a critical truth: you can’t create something from nothing. If the cherries lack potential, no processing method—no matter how innovative—can turn a bland coffee into something spectacular. Processing is about enhancing and refining what’s already there.

For me, this is the most exciting part of the coffee value chain. Processing is where creativity, innovation, and precision collide. By leveraging natural elements like microorganisms and using tools as simple as those in a comon household, we can unlock incredible potential. Small adjustments—fermentation time, drying techniques, or environmental conditions—can make dramatic differences in flavor. This is the core of my expertise and my passion.

In this post, I’ll share my thoughts on processing: its purpose, the basic steps, and the main methods that shape the coffee in your cup. Let’s dive in.

The Purpose of Processing

Henry & Sons team memeber Manny Apan preparing newly harvested Orange Bourbon Aarabica coffees for fermentation.

The goal of coffee processing is straightforward: transform freshly harvested cherries into green beans ready for roasting. It involves removing the cherry’s outer layers—skin, pulp, mucilage, and parchment—while preserving the beans’ integrity and quality.

Historically, though, processing wasn’t about flavor. For many farmers, it was a race against time. The goal was to remove the mucilage and dry the beans as quickly as possible. The faster they dried the coffee, the sooner they could sell it and free up space on the drying beds for the next batch. Processing was purely functional, not a craft aimed at elevating the coffee’s flavor.

A Shift Toward Flavor Elevation

The narrative changed with the rise of specialty coffee in the early 2000s. As the industry began to focus on flavor and nuance, processing evolved into a tool for unlocking a coffee’s potential. Farmers started experimenting with fermentation times, drying techniques, and new methods. They discovered that processing could amplify a coffee’s sweetness, acidity, and complexity, highlighting the unique characteristics developed through the soil, varietal, and climate.

Processing truly stole the spotlight when Sasa Sestic won the 2015 World Barista Championship. He introduced Carbonic Maceration, an experimental method inspired by winemaking, which allowed him to precisely control fermentation. The result? Intensified flavors and aromas that wowed the judges. It was a pivotal moment that showcased how processing could revolutionize the coffee experience.

Today, processing is recognized as one of the most critical stages in coffee production. While traditional techniques remain, innovative approaches continue to push boundaries, shaping the future of specialty coffee.

The Basics of Coffee Processing

There are several steps in coffee processing, each building on the one before to prepare the beans for roasting:

1. Harvesting: Only ripe cherries are picked, ensuring sweetness and flavor potential. Quality-focused farms often hand-pick cherries, while larger operations may use mechanical harvesting.

2. Pulping: The outer skin and most of the pulp are removed, exposing the beans inside. This step sets the stage for fermentation, where much of the coffee’s character begins to develop.

3. Fermentation: The sticky mucilage layer surrounding the beans is removed through fermentation. Natural microbes break down sugars, creating the first layers of flavor complexity.

4. Drying: After fermentation, beans are dried to reduce moisture content to 10-12%, stabilizing them for storage and transport.

5. Reposo: Once dried, beans rest in their parchment layer to stabilize and integrate flavors. This stage is key for developing the coffee’s final characteristics.

6. Dehulling: The parchment or dried fruit is removed, revealing the green beans. The beans are then sorted, graded, and prepared for export.

These steps are foundational to coffee processing, but they’re just the beginning. Let’s explore the main methods that define how coffee flavors are shaped.

Key Coffee Processing Methods

1. Washed (Wet) Process

The washed method produces clean, vibrant flavors by fully removing the fruit and mucilage before drying.

• Flavor Profile: Crisp acidity, clarity, and brightness.

• Regions: Ethiopia, Colombia, Kenya.

2. Natural (Dry) Process

This ancient method emphasizes sweetness and body by allowing the cherries to dry intact.

• Flavor Profile: Fruity, wine-like, with a fuller body.

• Regions: Ethiopia, Brazil, Yemen.

3. Honey Process

Striking a balance between washed and natural, this method leaves some mucilage on the beans during drying.

• Flavor Profile: Balanced sweetness and acidity with a syrupy body.

• Regions: Costa Rica, Central America.

Experimentation and Sustainability

As the coffee world evolves, producers are experimenting with methods like Carbonic Maceration and Anaerobic Fermentation to push flavor boundaries. At the same time, sustainability has become a central focus. From water recycling in washed methods to composting organic waste, the industry is finding ways to minimize its environmental footprint while preserving quality.

A Final Sip

Processing is where a coffee’s journey takes its most transformative turn. It’s a stage that requires precision, creativity, and care to magnify the flavors developed in the soil, varietal, and climate. The next time you enjoy a cup of coffee, take a moment to think about its journey—from a vibrant cherry on a tree to the rich, flavorful brew in your hands. Every sip tells a story, and processing is the chapter where potential becomes reality.

Thank you for joining me on this journey through the fundamentals of what makes coffee exceptional. I hope it has deepened your appreciation for the incredible effort and artistry that goes into every cup.

If you’ve enjoyed this blog and want to explore the other parts of the series, you can find them here:

• Part 1: Soil – The Foundation of Flavor

• Part 2: Varietal – The Choice of Coffee Plant and Its Impact on Flavor

• Part 3: Climate – The Environmental Conditions That Shape Coffee’s Flavor

Coffee is a world of endless discovery, and I’m so glad you joined me for this journey. Here’s to your next extraordinary cup! ☕️

Where to Buy

At Henry & Sons, we are committed to sourcing the finest beans from renowned coffee-growing regions, working closely with experts like Wilton Benitez to ensure that the coffee we offer is not just a drink but a story of dedication, sustainability, and excellence. Our mission extends beyond serving great coffee—we aim to uplift local farming communities and promote sustainable practices through initiatives like the Foundation for Sustainable Coffee Excellence (FSCE) and social enterprise platforms such as The Giving Café, The Giving Cart, and The Giving Caravan.

If you’re inspired by the journey of coffee from cherry to cup, why not experience it for yourself. Explore a world of exceptional flavors by visitingVisit TheVault.ph, or shop on the Henry & Sons Shopee and Lazada stores to get your hands on our exceptional coffee offerings. Each purchase supports our efforts to create a sustainable and thriving coffee industry in the Philippines.