Coffee cherries are grown on trees, harvested either by hand or mechanically and then the seed of the fruit (containing two coffee “beans”) is extracted or “processed” in a variety of ways…

The way in which a coffee is “processed” makes a significant difference to the eventual flavour. Coffee also goes through “milling” whereby the remaining layers of parchment or husks are removed, beans are dried to about 11% moisture content, graded, sorted, stored or “rested” for about a month in silos, before they are exported, roasted and consumed. But, stick with us on “processing”! 

We choose natural .

The two primary techniques are “washed” and “natural” processing. In the washed process, the cherries’ outer layers are removed mechanically with water before drying the beans. This method typically yields coffees with cleaner, brighter flavours and a distinct acidity. On the other hand, in the natural process, the whole cherries are dried with the beans inside, allowing the fruit to impart its flavours during the drying phase. Natural processing often results in coffees with a fuller body, fruity notes, and a less acidic profile.

Unlike the majority of roasters, something that makes Kin Coffee completely unique is that we choose to only use naturally processed coffees, firstly because we prefer these flavour profiles and also because it uses significantly less water. Toxic wastewater from washed coffees can potentially be environmentally harmful if not properly managed.

Let’s get funky .

Unique fermentation methods in coffee processing have emerged as a way to explore and enhance flavour profiles. One such method is anaerobic fermentation, where coffee cherries are fermented in a sealed, oxygen-free environment, often with the introduction of specific yeast strains. During anaerobic fermentation, microorganisms metabolise sugars in the absence of oxygen, resulting in distinct fruity, boozy and even floral notes. Another method is carbonic maceration, inspired by winemaking, where cherries are placed in a sealed tank filled with carbon dioxide, influencing fermentation dynamics and creating unique flavours. Some producers experiment with extended fermentation times, pushing the boundaries to develop complex and nuanced taste profiles.

we have chosen a 72 hour extended anaerobic yeast fermented coffee micro-lot for our new edition “farmbird” available now