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Sustainability
Cafeology
Processing methods
A diagram illustrating the weight loss from picked (Cajuela) to what is sold to
customers after roasting
involves lots of hard work and waste. Thus, no other commodity worldwide involves
more work, by so many, to yield so little, than coffee.
Each processing method
The four processing methods of Roberto’s wet milling all have their unique flavour
profiles due to the exact nature of the process itself. By processing the same cherries, SEPTEMBER/OCTOBER. 2024 | ISSUE 38
in different ways, Roberto can expand his offering to potential buyers. Similarly, the
different processing methods may improve the quality of the coffee so there is also
added value to the final product. On the next page are the four processing methods,
listed in order of fastest to slowest: washed (5-6 days), honey (8-12 days), natural
(12-16 days), and juicy (18-23 days). All processes are then bagged, rested in
parchment (1-2 months), and dry milled at Coricafé.
www.beveragestandardsassociation.co.uk
