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Coffee Processing Stories

It’s me Sandy again, ready to take you behind the scenes of Parisi Coffee and share some of our origin partners’ stories with you. I did a blog post about coffee processing methods a few weeks ago, but am going to dive a little deeper into why farmers choose the methods they do. 

After picking coffee cherries, the seeds {or coffee beans} must then be removed from the pulp {or skin} of the cherry, which is also known as the “husk” or “cascara”. 

Once the seeds are removed, they then need to be dried before removing a final layer, known as parchment. This process needs to be done before the raw beans are shipped to your favorite roaster.

This action is also known as coffee processing and the method used to remove the fruit from the seed plays a large role in determining the taste of the coffee. 


Different processing methods require different resources and uniquely affect the coffee:

“Washed” or “Wet” Process: The flesh of the fruit is separated from the beans before drying. Washed processed coffee requires farmers to have easy access to substantial amounts of water and usually results in a more acidic coffee often described as tasting “cleaner” or “brighter”. 

“Natural” or “Dry” Process: a faster and much more cost effective process as it does not require as much water to produce as Wet or Washed coffees do.The coffee fruit is actually left on the seeds during this process, and once the beans are dry, the fruit is removed. Typical results in coffee flavor is usually a lower acidity with more body; these coffees are generally bursting with fruit and floral notes. 

“Semi-Washed” or “Honey” Process: this process is a little bit in between the wet and dry processes.  During the Semi washed or Honey process, only a partial amount of fruit and pulp is removed allowing a sticky residue to dry with the seeds. This process enhances the body of the coffee, exhibiting a pronounced sweetness

Byron Corrales

As you can see, there are a lot of factors involved in how farmers process their coffee. One of the reasons we love partnering with Byron and Sara Corrales {Finca Los Pinos in Matagalpa, Nicaragua} is because of all of the different processing methods they use, but when the Corrales family first arrived in Matagalpa, there was a water problem. Because of the lack of water, farmers were unable to plant or harvest anything, but Byron and his father took action by planting a forest of pine and other trees to create a water reservoir. In fact, “Los Pinos” translates to “the pines” in honor of how the Los Pinos Estate started. 

Byron and Sara Corrales 

We love working with Byron and Sara Corrales because they not only produce exceptional coffee, but they also are invested in helping their environment flourish.

You can read more about the Corrales family in our blog post {Finca Los Pinos, Nicaragua} and shop their coffees {Nicaragua Anaerobic, Nicaragua Honey, Nicaragua Natural, Nicaragua Maracaturra} on our website.

Next in the series, I will discuss how to properly store and brew your coffee!


Sandy Hon's Signature

Sip, Savor, and Enjoy a good life!