You might have noticed when you pick up your favourite bag of coffee there is usually a processing method displayed quite prominently on the label, this is especially true for specialty grade coffees.
To break it down into simple terms, "Coffee Processing" is the removal of the outer layers of the coffee cherry after it is harvested, exposing the inner bean that we all love and enjoy.
There are three main ways of achieving this, each with its own distinct traits that can dramatically affect the final flavour profile of the coffee. This might just sway you into your next coffee choice.
This process involves removing the coffee cherry's outer layers before the drying phase. Removing these layers so quickly and exposing the inner bean will mean that the grade of the coffee cherry will dramatically affect the final flavours in the cup.
This process produces high levels of clarity in taste and acidity in the final cup that enables producers to showcase the quality of their prized crops. This is why washed coffees are one of the most popular options for all coffee enthusiasts around the world.
View our current washed coffees.
This is the oldest and most traditional method of processing coffees, unlike the washed process, naturally processed coffees skip straight to the drying phase with all the outer layers preserved, this means that the bean will be exposed to its natural sugars while it ferments. This inherently can cause complications with consistency but also produce some really desirable end flavours if executed correctly.
Allowing the coffee bean to absorb all its own sugars during fermentation produces a flavour-rich cup & a heavier body which can really coat the mouth when sipped.
View our current natural coffees.
Also known as "pulped natural" this method falls somewhere in the middle between washed and natural. This method aims to produce a similar outcome as a washed method without the consumption of as many resources.
This process finds a nice balance between acidity and sweetness in the final cup whilst retaining a good clarity of flavour, unlike its natural counterpart. This allows for heavy-bodied chocolatey flavours to be delicately blended with clean acidic notes.
View our current honey coffees.
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The coffee varietal states the species of the coffee plant that has produced the beans in your bag or cup. Just like how there are numerous types of grapes in wine production that allow the cultivator to manipulate the resulting flavours, the coffee plant varietal can lead to unique flavour developments in their resulting coffees.
There are over 100 different species within the coffee genus however there are only two that are widely used for drinking: Arabica and Robusta.
Arabica coffee inherently contains more complex flavours, acidity and sweetness than its Robusta counterpart, this makes the Arabica species the natural choice for us as a specialty coffee roaster.
The varietals listed below are all mutations within the Arabica species that we at Groupwork love to base our coffee sourcing around. Our bag labels will always include the varietals used if you are curious about diving a bit deeper into the world of coffee.
The varietal stems right back to the 10th century era and was first discovered in Ethiopia. The species itself is the base for a lot of the other varietals listed, achieved either through genetic mutation or cross-breeding programs. Typica produces long oval-shaped beans that are renowned for their complexity of flavours with high levels of sweetness. The plant has quite a low yield in crop output when compared to other varietals.
This varietal is a natural mutation of the Typica species from Ethiopia. It yields slightly more coffee than the Typica varietal but is relatively low yielding. Similarly to Typica this varietal is renowned for it's complexity of flavours and high levels of sweetness.
Caturra stems from Brazil and is a mutation of Bourbon that has a much higher yield. The tree is smaller than Bourbon and allows for easier picking when the cherries are ripened. This varietal is very popular in Central American countries and Colombia. Caturra coffees have a medium body with lots of acidity.
These varieties are found mostly in Ethiopia and they are very similar to the Typica varietal. There are over 1000 heirloom varieties growing in the forests of Ethiopia and steps to separate them into lots are underway. These varieties produce some of the most coveted cup profiles in the world – florals, citrus, cocoa, tea, wild berries.
These varieties are found mostly in Ethiopia and they are very similar to the Typica varietal. There are over 1000 heirloom varieties growing in the forests of Ethiopia and steps to separate them into lots are underway. These varieties produce some of the most coveted cup profiles in the world – florals, citrus, cocoa, tea, wild berries.
This varietal was created in the 1930's by botanists who were testing and exploring mutations of Typica and Bourbon plants. This varietal is native to Kenya and produces some highly desirable complex acidic flavours with lots of sweetness in the cup profile.
This varietal was also created in the 1930's by botanists who were testing and exploring mutations of Typica and Bourbon plants. This varietal is very similar to SL28 however it has better weather resistance that allow this coffee to grow well at higher altitudes.