In the journey coffee takes, from the cherry to your cup, there's a key step where magic and science meet: fermentation. This process, when combined with the chosen processing method, largely determines the aromatic and flavor profile you'll enjoy with every sip.
What is coffee processing?
Processing is the set of steps performed after harvesting to separate the seed (the kernel) from the cherry and prepare it for drying. This is where fermentation comes into play, and it varies depending on the processing method used.
The three main methods and their relationship to fermentation
1. Beneficial washed (or wet)
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How it is : The cherry is pulped and the bean with its mucilage is placed in fermentation tanks with or without water.
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Fermentation : Generally controlled and of short duration (12–48 hours).
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Cup profile: Clean coffees with bright acidity and clear notes. Ideal for highlighting origin and variety.
2. Beneficiated honey (or honey)
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How it is : The cherry is pulped, but part of the mucilage is left attached to the bean during drying.
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Fermentation : Occurs during drying, slower and longer.
- Cup profile: Marked sweetness, medium-high body, and fruity notes. The color of the "honey" (yellow, red, or black) depends on the exposure time and the amount of mucilage retained.
3. Natural (or dried) beneficial
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How it is : The whole cherry is dried with the pit inside.
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Fermentation : Occurs within the fruit itself, throughout the drying process (can last 15–30 days).
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Cup profile : Intense flavors, notes of ripe fruit, high sweetness and full body.
Fermentation and processing are inseparable: one defines the how, and the other defines the how much and where. At Café La Manchuria, we work with both in a meticulous and artisanal way, so that each method expresses the best of the variety, the terroir, and the hard work of our coffee growers.
Every cup you taste is the result of intentional decisions that begin on the farm and end on your palate.
