In the coffee industry, when we talk about the 'process' or 'processing method', we are specifically referring to the method that has been used to separate the coffee seeds (beans) from the flesh of the coffee fruit (cherry). This doesn't sound like a big deal, but it really is. These processing methods have a HUGE impact to the final taste in the cup. Managed well, can help produce some truly wonderful coffees. Managed poorly and the entire lot could be condemned. There are two main processing methods used throughout the world, though there are many other slight variants of these two in practice. For now, we will concentrate on the three you are most likely to come across: 'Washed', 'Semi washed' (pulp natural) and 'Natural'.

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