Now Streaming: An Educational Coffee Processing Video Series

Posted on June 14th, 2019

Coffee people are naturally curious, and we are no different at Cafe Imports: We love learning new things about this amazing plant, seed, and beverage, and we’re passionate about sharing any information we have on our Education page and through other free, accessible resources—like the brand-new Coffee Processing video series, which debuted last week on the Cafe Imports YouTube channel!

Click below to follow along from Point A to Point Bean in the Washed, Wet-Hulled, Honey, and Natural processes, and visit cafeimports.com/education for more.

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The Washed process was developed in order to make post-harvest coffee preparation and drying quick and efficient while maintaining quality. In this video, shot at Finca Ecológica in Cajamarca, Peru, we follow along as a day’s load of coffee is processed from cherry all the way to clean parchment. Video by Andy Reiland with narrations by Ever Meister.

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In humid, cloudy climates like those that can be found in parts of Indonesia and Vietnam, the Wet-Hulled process is used in part to speed up the drying time and expedite the preparation of coffees to their exportable state. In this video exploring the steps of Wet-Hulling, we are lucky to follow along with the process at Bergandal Mill, which offers the unusual opportunity to look closely at every step from cherry to green coffee. Video by Andy Reiland with narrations by Ever Meister.

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Natural processed coffees have a long history—possibly the longest history in the coffee-drinking world. Picking the ripe coffee cherry and allowing it to dry completely before removing it from the seed was probably the original way coffees were processed in East Africa, though now the process has been updated, modernized, and adapted to many different growing regions. In this video, we see how staff at the Worka washing station in Yirgacheffe, Ethiopia tend to the steps of a Natural process, as one example of its present-day execution. Video by Andy Reiland with narrations by Ever Meister

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While you may not have heard about Honey coffees until a few years ago, the lots that are processed using this method have become increasingly popular through the 2010s, and that rise to fame probably won’t slow down any time soon. Oscar and Francisca Chacon of Las Lajas Micromill in Costa Rica are well-known masters of the Honey style, and we follow them in this video in order to shed light on the steps that go into making this special type of profile. Video by Andy Reiland with narrations by Ever Meister.