Coffee Wiki

Anaerobic Fermentation

A controlled oxygen-free fermentation process that produces intensely complex, often polarising flavour profiles through CO2-pressurised sealed tank fermentation.

Carbonic Maceration

An experimental fermentation process borrowed from winemaking, where whole coffee cherries ferment under CO2 in sealed tanks, producing clean, fruit-forward, almost candy-like flavour profiles.

Honey Process

A partial-mucilage processing method that sits between washed and natural, producing a sweet, medium-bodied cup with complexity that avoids the fermentation risk of full naturals.

Natural Process

The oldest coffee processing method, drying whole cherries with fruit intact to produce intensely fruity, wine-like, full-bodied cups with high fermentation complexity.

Washed Process

The dominant specialty coffee processing method, removing all fruit before drying to produce a clean, terroir-forward cup that expresses origin character with exceptional clarity.

Wet-Hulled (Giling Basah)

An Indonesian processing method where parchment is removed from still-wet beans, producing swollen blue-green beans that dry rapidly and develop earthy, full-bodied, low-acid flavour characteristics.