Gee Whiz

Processing Methods

Natural (Dry Process): Coffee cherries are sun-dried with their skins intact, resulting in a bold, fruity flavor profile.

Washed (Wet Process): Coffee cherry flesh is removed before drying, leading to a cleaner, more acidic coffee.

Honey Process: Some of the coffee cherries mucilage is left on the bean during drying, creating a smooth, subtly sweet cup.

Pulped Natural (Semi-Washed): Coffee cherries skin is removed but a significant amount of mucilage remains before drying, offering more body in the cup than washed coffees and more clarity than naturals.

Anaerobic Process: Freshly picked coffee cherries are sealed in oxygen-free environment, encouraging bacterial growth that breaks down naturally occurring sugars, creating unique flavors.

Carbonic Maceration: Coffee cherries are placed in sealed containers filled with carbon Dioxide, similar to anaerobic fermentation, producing fruity or floral notes.

Co-Ferment: Coffee cherries are placed in a sealed or open environment and natural ingredients like fruits, herbs, or spices are added during the fermentation stage. Following the fermentation stage the coffee is processed. The follow-on process can be any of the above methods which is chosen by the farmer.