Discover new breakthroughs in specialty coffee processing methods

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In the past five years, the coffee market has been extremely vibrant with products from new specialty coffee processing methods. Most manufacturers are focused on developing advanced testing processes to increase competition and customer experience. Join 43 Factory Coffee to discover some new breakthroughs in these methods!

How have specialty coffee processing methods evolved?

Before the emergence of new techniques, specialty coffee was processed using three traditional methods: natural (dry), wet (washed) and honey (honey – semi-wet). Then, based on the development of research, technology, and applications from wine processing, new processing processes have become increasingly diverse. If you follow regularly, you can see the market continuously launching exclusive processes such as H200 fermentation (Finca Rosenheim farm), Hybrid Wash and X.O (Café Granja La Esperanza farm) or lactic fermentation, maceration carbon dioxide,… Some successful testing processes have made a big splash in international arenas and are increasingly popular. For example, carbonated Sudan Rume coffee helped Saša Šestić win the 2015 World Barista Champion. Or champion Dan Fellows won using frozen fermented Pacamara coffee at the World Cup. Coffee in Good Spirits 2019.

New methods of processing specialty coffee

Through new specialty coffee processing methods, finished coffee beans can have enhanced flavor attributes and higher scores. Some advanced techniques also create some special sensations, making coffee stand out in the market.

Diversity in fermentation process

Fermentation is an important step in the processing process. Almost all processing methods involve some degree of fermentation. In addition to affecting the sensory properties of coffee, fermentation is also used to separate the skin and mucilage from the beans. With the intention of using fermentation to influence flavor and mouthfeel, manufacturers often do so in an anaerobic environment. Different from traditional fermentation processes, the current method requires the complete absence of oxygen and the presence of yeast or bacteria, sugar and heat, and strict monitoring. Manufacturers will control, adjust or add certain variables to influence the final result. Besides, methods are also increasingly diverse such as anaerobic fermentation, lactic fermentation, fermentation with the help of yeast,…

The carbonic soaking method amplifies the coffee properties

Carbonic maceration allows coffee to more thoroughly reveal its hidden flavors through a sealed environment containing only carbon dioxide. During this process, coffee cherries are stored in plastic or stainless steel containers. The manufacturer will remove all the gases in the tank by releasing carbon dioxide through a one-way valve. At a certain period of time, the coffee will be taken out, dried and undergo a deep fermentation process. With this process, the flavors in the beans are able to develop strongly and express themselves more clearly.

New improvements and creativity in the processing process allow coffee to reveal its hidden strengths and increase value through score promotion. Thereby, producers and researchers have the opportunity to further explore the complex flavor and sensory properties of coffee.

If you want to enjoy the original flavors of specialty coffee, visit XLIII Coffee – The brand developed from 43 Factory Coffee Roaster.

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