Volcanos Coffee Bar and Roastery

Menu

For Starters

• Selecting Coffee
• Cupping Coffee

History

• Coffee History (Part 1)
• Coffee History (Part 2)

Life Cycle

• Growing (Part 1)
• Growing (Part 2)
• Sorting & Grading
• Semi-Washed Coffees
• Natural Processing

Proper Handeling

• Brewing
• Grinding
• Storing
• Roasting
• Roasting Espresso
• Green Coffee Storage

Coffee 101: Life Cycle

Semi-Washed Coffees

The semi washed process is where the outer skin is removed in a fashion similar to the wet process. Once the skin is removed however, the pulpy mucilage is left to dry on the bean. This process contributes a fruitier taste and stronger heavier body.

Since the process of fermentation effects the taste of the bean so dramatically, any inconsistencies in processing can make a huge difference in the end result. It is because of these priciples that some coffees are all over the place from year to year. A good example of this would be coffees from Sumatra. The Mandheling farmers often change the sequence and durations upon which they process their coffee, making it very inconsistent.

What to look for in coffee processing: Traditionally washed coffees are brighter and sweeter, Aquapulped tend to be very ordinary and dull, semiwashed coffees are similar to dry processed coffees in that they are fruitier and have more body. Semi-washed coffees however have a bit more sweetness and less profound aftertaste.