Which coffee processing method is the best?
A delicious cup of coffee with full flavor comes from a production process that meets quality standards. Therefore, the coffee processing step is very important because it directly affects the quality and flavor of coffee when users enjoy it.
Each processing method brings its own unique flavor to each type of coffee. 1300’s will not be able to accurately answer which coffee processing method is best. In general, each method has both advantages and disadvantages, deeply affecting the texture and flavor: acidity and sweetness of coffee.
The natural processing method will dry freshly harvested batches of coffee directly under the sun. This method creates the most characteristic, rich coffee flavor, fresh aroma, special sweetness and is good for the drinker.
The wet processing method requires coffee cherries to have a high ripeness rate. Then, take the coffee for grinding. Next, put it in water to treat, filter out the slimy outer shell and then ferment the remaining filling. The fermentation process is complete when the husk becomes rough and clean. Finally, the coffee beans will be washed and dried, removing the outer husk to produce the finished beans. Although somewhat complicated, this is a method that highlights the most unique characteristics of the coffee variety.
The honey processing method is a combination of the wet method and the natural method. However, we will not remove or retain all of the slime before drying. This will give the coffee beans a dark brown color similar to honey, while retaining a lot of sweetness and a soft body when enjoying.
As long as you love coffee beans, 1300’s believes that any processing method is the best. There are many other processing methods, not just the three popular methods above. For 1300’s, the journey to bring Vietnamese specialty coffee to the world is a long journey in which every day we constantly learn, constantly absorb and constantly innovate to improve production processes and create new products. Unique coffee recipe that bears the mark of 1300’s.
