Difference between revisions of "Coffee-"

#Mechanical demucilaging: This method uses a machine to remove the mucilage from the coffee cherries instead of the fermentation process. It uses significantly less water than the traditional wet processing method, making it a more environmentally friendly choice.

#Honey and Pulped Natural Processing: This is a hybrid method between wet and dry processing. After the cherries are harvested, the outer skin is removed, but some or all of the mucilage (the 'honey') remains. The sticky, honey-covered beans are then dried. The amount of mucilage left on the bean can affect the final flavor of the coffee and is often categorized into 'white', 'yellow', 'red', and 'black' honey, depending on the amount left and the drying time.

#Anaerobic Fermentation: This technique, while not entirely new, has gained popularity in recent years. It involves fermenting the coffee cherries or beans in a sealed, oxygen-free environment. The absence of oxygen alters the fermentation process, which can lead to unique flavor profiles in the final cup of coffee.

#Experimental Processing: Some coffee producers are experimenting with fermentation techniques borrowed from wine and beer production. These might involve fermenting coffee cherries with selected yeasts or bacteria, or fermenting beans inside the fruit, akin to carbonic maceration in winemaking.