A processing technique where coffee cherries (or pulped seeds) are fermented in sealed, oxygen-free tanks, producing intensely fruity, sometimes funky flavors.
Glossary
Processing
How the coffee cherry is turned into green bean. The step that, after origin, most defines flavor.
6 terms in this category
A processing technique borrowed from Beaujolais winemaking where whole cherries ferment in a CO₂-saturated environment, producing wine-like flavors in the cup.
Also: CM
A hybrid processing method where the cherry skin is removed but some sticky mucilage stays on the seed during drying, between washed and natural in profile.
Also: miel process
The oldest processing method: the whole coffee cherry is dried with the fruit still attached, producing a heavier-bodied, fruitier, more fermented cup.
Also: dry process, unwashed
A Brazilian processing style where the cherry is pulped but no fermentation tank step is used, the seed dried with mucilage still on, similar to honey process.
A processing method where the fruit is removed from the coffee cherry mechanically, then the seeds are fermented and washed clean before drying.
Also: wet process, fully washed