Dry processed coffee is a product of dry processing, which is the most classical processing method in history. Every single stage of the process has a significant effect on the drinker experience that requires coffee producers to attentively care for their products.
- 1 Dry processed coffee general information
- 2 Characteristics of dry processed coffee beans
- 3 Differences among washed, honey, and dry processed coffee
- 4 Dry processed coffee processing procedure
- 5 Famous dry processed coffee suppliers
Dry processed coffee general information
Dry processed coffee, also known as natural processed coffee, is a product of the drying process – one of the most classical processing techniques in history.
The goal of dry processing is not only to separate the seeds from the coffee cherry but also to preserve the profitability of the dry processed coffee. Even if farmers pick up the perfectly ripe coffee cherries and the whole harvest has been considerably favorable, bad processing may result in a decrease in the coffee value.
Unlike other coffee processing methods that require time, natural resources, and investment, dry processing is a decision to optimize labor and financial resources in a significant way.
Characteristics of dry processed coffee beans
Dry processed coffee is a factor that divides drinkers’ preferences with regard to flavor. This natural processed coffee is added flavors to the coffee such as sweetness, fruitiness, floweriness, and so on regardless of variety and region.
Common aromas for natural processed coffee are tropical fruits, strawberries, blueberries, and honey. Moreover, the taste of coffee can also be wild, sour, and winey.
Normally, dry processed coffee is often described as red wine-like taste in comparison with washed coffee beans. Moreover, this kind of process can come in handy for baristas and roasteries to show off the taste of the coffee. However, it can be unappealing to those who don’t like winey and fermented flavors in their cup.
Differences among washed, honey, and dry processed coffee
How coffee is processed greatly determines the taste as well as the aroma of final products.
Washed processed coffee
Through fermentation, sugars and amino acids in washed processed coffee are liberated from the mucilage layer. The length of the fermentation process determines the degree of mucilage layer disintegration and the intensity of the coffee flavor. This is the most popular and high-quality of the three processed coffees. However, correctly processing the coffee needs a significant deal of expertise and water.
Dry processed coffee
Because dry processed coffee retains the most sugar, it has the greatest taste. The dry processing approach, on the other hand, is only suited for areas with a lot of sunlight, is difficult to mass-produce, and is expensive if done well.
Honey processed coffee
This is a newer hybrid processed coffee (semi-washed coffee) that combines characteristics of both washed and natural processed coffees. As a result, semi washed coffee beans has a more distinct flavor than wet-processed coffee, but it isn’t as wonderful as dry processed coffee. However, it is typically more costly than the other two varieties of coffee, and it ferments quickly during storage.
Dry processed coffee processing procedure
Even though dry processing is the most common and cheap way to process coffee, it is also the most difficult to produce decent coffee.
The key to collecting perfectly coffees for the decent dry processed coffee is to ensure that cherries are picked at the most optimal time – when they are fully ripe.
It is also essential to sort out the coffee beans that are at different ripening stages. The taste of the final product can be affected dramatically if unripe or overripe cherries are dried together.
In fact, fermentation happens in all steps of the entire process, from harvest time to the storage stage. A number of bacteria and yeasts pre-existing on the skin (or have penetrated the cherries because of mechanical impact during harvesting and transporting) will convert the sugar in the coffee cherries into acids, alcohol, or hydrogen gas. This metabolism continues until the coffee moisture is dried to approximately 11%.
The quality of dry processed coffee is completely dependent on weather conditions and the process must last for about 1-3 weeks. During this time, farmers must stir the coffee several times a day to ensure that the cherries dry evenly and get rid of mold. At night, the coffee must be piled up, covered with canvas to avoid night dew. If the coffee beans are spread unevenly, they can be fermented by the enzyme system in the pulp, resulting in an unpleasant taste later.
After three to five days of drying, the coffee will start to feel like rubber – as the pulp loses water. After a week, farmers will begin to assess and decide when to finish the drying process. When the skins are dehydrated, shrivel, and almost turn black, the drying process ends to go to the pulp removal step.
The ending time of the drying process is a decisive factor indicating the quality of the dry processed coffee. Coffee cherries that are not dry enough are likely to be degraded by bacteria and mold. Meanwhile, coffee that is overdried will become brittle and create a lot of debris during grinding and roasting.
After the dehydrating period, the dry processed coffee beans are still wrapped by the parchment layer. Then, they are placed into grain-protecting bags and stored in a warehouse which protects them from external influences such as weather, insects, and molds. In addition to this, the moisture content and temperature in the warehouse must be managed attentively.
On average, it will take about three months for the coffee to be ready for export. During this time, any herbal notes evaporate and acidity, and sweetness continue to flourish simultaneously. If the moisture content level climbs over 11%, the over-fermentation process will occur. Therefore, farmers have to check the coffee quality every week to ensure there are no defects in the final product.
Right before the dry processed coffee beans are exported, workers will hull them to separate the parchment layer from the seed. This stage is finished mechanically in a dry mill. After that, the beans are assessed by machines that sort their size and color. To ensure the final products are as perfect as possible, workers sort the seed with large sieves or by hand. Finally, the beans are packed into 60kg jute bags and moved into a shipping container which protects them during the long journey to roasteries.
Famous dry processed coffee suppliers
The top 3 coffee suppliers below are suggested by many coffee connoisseurs.
K-Agriculture – Vietnamese coffee suppliers
K-Agriculture is the leading factory in Vietnam supplying dry processed coffee beans to the international market. With a 25-year history of distributing Vietnamese agricultural products to the world, K-Agriculture provides a big amount of high-quality coffee beans which are verified by many coffee importing countries as well as prestigious organizations.
WhatsApp: +84855 555 837
Ga Food – Brazilian coffee suppliers
Ga Food is a Brazilian coffee supplier well-known for its high-quality dry processed coffee beans, which is a popular choice among consumers. Regardless of the fact that this company was established in 2016, its orders and reputation for providing coffee over the world are surging dramatically.
WhatsApp: +84 855555837
Address: Rod Mg 050, Piumhi, MG, Brazil
Hacienda Flandes – Colombian coffee suppliers
Hacienda Flandes has a century of development and comprehensive experience in coffee exporting to the international market.
Whatsapp: +84 855555837