PROCESSING
/ IDENTIFYING PROCESS
Shelby Merrithew
KW Coffee Collective
S5
Shelby Merrithew teaches us how to identify a coffee's processing method. Shelby started as a barista and fell in love with the world of specialty coffee. Her roasting adventures started with home-roasting on a popcorn popper and went through a lot of burnt coffee. Shelby now has 4 years of roasting experience on a Diedrich IR-12. Through her experience in cafe settings and managing a roastery she’s built some amazing connections in the coffee community including building partnerships with green importers and other badass female roasters. Shelby is super passionate about specialty coffee and the culture around it, and can’t wait to share her knowledge and experience with the KW Coffee Collective.
/ IDENTIFYING PROCESSING METHOD + DECAF
Cole Torode
Rosso Coffee Roasters
+ Forward Coffee Imports
S1
Cole is the green coffee buyer for Forward Coffee, Barista/Director of Coffee for Rosso Coffee Roasters in Calgary, Canada and a two time World Barista Championship Finalist.
/ IDENTIFYING PROCESSING METHOD
Ply Pasarj
Rogue Wave Coffee
S1
Ply is a biochemist, a co-owner of Rogue Wave Coffee in Edmonton, Canada, and the current Canadian Brewers Cup & AeroPress Champion.
ADDITIONAL RESOURCES
/ WASHED PROCESS 101
via Cafe Imports
Fruit Removal: Typically depulped (skin removed) or demucilaged (skin and pulp removed) within 24 hours of harvest
Fermentation: Depulped coffees are typically held in “fermentation tanks” for 12–72 hours; demucilaged coffees are not commonly held in tanks but moved to drying surfaces or equipment. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
Drying Time: On average, 18–36 hours mechanically; 7–15 days on patios, raised beds, or in parabolic dryers
Profile: Clean, articulate flavors; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes
/ NATURAL PROCESS 101
via Cafe Imports
Fruit Removal: After drying
Fermentation: Occurs inside the fruit mucilage surrounding the seed and under the pulp, will take place as long as there is fuel available to the microorganisms (e.g. sugar, moisture, acids, etc); the seeds typically become inhospitable to microorganisms when they reach 11% moisture
Drying Time: Up to 30 days on average, weather permitting
Profile: Noticeably fruity or “pulpy” flavors, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body
/ HONEY PROCESS 101
via Cafe Imports
Fruit Removal: Fruit skin is removed within 24 hours of harvest; all or some of the mucilage is left to dry on the seeds
Fermentation: Occurs throughout the drying process (until seeds reach a moisture content of 11%)
Drying Time: 18–25 days on average
Profile: Can express some fruity/pulpy/jammy flavors or stewed-fruit-like characteristics; caramel or burnt-sugar sweetness; nuttiness
/ MAKING COFFEE PODCAST
Lucia Solis