A coffee bean is the seed of a red fruit called a coffee cherry. How that fruit is removed has a huge effect on flavor.
The three main processing methods
- Natural (dry): the whole cherry is dried, then the dried husk is removed. Fruity and full-bodied.
- Washed (wet): the fruit is removed first and the bean is washed. Clean and bright.
- Honey: some sticky fruit is left on during drying. A middle ground.
How Yemeni farmers do it
After hand-picking, farmers spread cherries on rooftops, terraces or mats and turn them for several weeks until dry and dark. The dried cherries can be stored and traded, then hulled to release the beans. Al-Aqeeq buys its coffee as these sun-dried cherries.
What it does to flavor
Natural processing adds notes of dried fruit, berries and wine, plus a heavier body. Combined with Yemen's high-altitude heirloom trees, it gives Yemeni coffee its signature character.
Frequently asked questions
Is natural process coffee better?
It is a matter of taste. Natural coffees are sweeter and fruitier; washed coffees are cleaner and brighter.
What is the dried coffee husk used for?
In Yemen the husks are used to make qishr, a light, spiced drink.
How long does sun-drying take?
Usually two to four weeks, depending on weather.
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