Primary Process About Semi Washed Process: Honey/SemiWashed coffees exist on a wide spectrum between washed and natural and have different names in different countries such as pulped-natural, semi-washed, and honey. Within honey process, there are also distinctions between white, yellow, red, and black honey, respective to increasing amounts of mucilage left on the coffee during drying, and reflecting resulting bean.
Secondary Process About Co-ferments: After harvest, all coffee is fermented for 24 to 72 hours to break down the mucilage layer surrounding the seed, mature the complex aromatics and flavors, and reduce the presence of bitter tannins. In a co-fermented coffee, this stage is modified with the introduction of fruits or spices with desireable and complimentary aromatics and flavors. Wild yeasts and bacteria on the surface of the fruit aid in the fermentation, leading to further complexity in cup.
These co-ferment offerings are always special. The fruit and juicy flavors are highlighted by the special process. Better with the conventional Hario V60 or origami than brewers that have a steeping function like a Switch. Use the fastest papers to keep some acidity.
1:16 ratio, medium fine grind, 93 degree water.
