Coffee is inherently sensitive, and several factors are influenced by coffee on its journey from being an unfrapping seed, to the cup you enjoy seeing.

Coffee processing is the next stage of agriculture after the picking process, where the method in which coffee will be processed is chosen and these methods vary from country to country and between processing platforms as follows:

The “natural” dried method:

Coffee cherries are dried for four to six weeks, starting after manual picking only mature coffee cherry grains. They are then collected and placed in a large water bowl and the goal here is to wash the cherries, purify the proper cherries and filter the damaged cherries and foliage that fell with the picking. They are then placed and spread on the drying beds under the sun, and the cherries are periodically moved to the level of drying. Then the cherries are collected, peeled and the coffee sorted by size and then  Wash coffee beans, dry them from water moisture and wrap them with appropriate green bags. What will result here is an increase in the sweetness of coffee and fruity flavors that tend to often be dried fruits with a heavy texture, and what lies behind this product is a simple process that resulted in drying time. Coffee cherry contains six layers, one of which is a layer called misolag similar to honey with textures and taste consisting of sugars and water to feed coffee seeds in the cherry, when drying the coffee seed begins to absorb this surrounding layer to add this layer inside the coffee seed

Washed method:

Here the cherry crust is removed and coffee beans washed to drain from a number of layers and dry for approximately two weeks or less. Ripe cherries are collected and placed in a water bowl to sort and filter the healthy cherries from the damaged, then placed in machines to separate the cherry layer from the green coffee seeds, then repositioned in another water bowl to get rid of the honey layer  The aforementioned “misolag” is then secreted green coffee beans for about eight to ten days and then ready to be wrapped in custom bags. This process will often tend to be acid fruits with smooth textures.

Honey method:

It is a new method that blends the washed and dried method, where the coffee cherry is removed but without washing the honeycomb layer.

As in previous methods, cherry picking is done manually, then sorted and filtered using water vessels and then peeled coffee cherries where only green coffee beans will remain surrounded by honeycomb and sorted on beds to dry and branch out many types depending on the duration of drying.

Yellow Hazel: Eight days

Red Hazel: 2 weeks

Black Hazel: Full month

The result of this treatment is a balance in flavors between acidic, sweet and balanced texture.

Treatment is one of the most important development stages in the compounds and flavors of the coffee seed before roasting, where it is treated differently by the roaster and the coffee maker according to the type of treatment. Not only is the treatment of these types attended, but it has become one of the art of coffee farmers, where everyone is innovative in the types of treatment and the integration of several factors for outstanding production and a successful crop.