Why is Ethiopian coffee characterized by distinct berry flavors, while another Colombian coffee is known for lemon acidity? Perhaps you have tried the same coffee beans from two different sources and noticed a stark difference in taste, making you wonder: what is going on here?
The problem is that most of us focus only on the roast or the origin, ignoring a hidden step that occurs months before the coffee beans reach the roaster: the processing method. It is very frustrating to stand confused in front of the roastery shelves, paying a significant amount for a bag of coffee, only to be surprised at home by a harshly "fruity and fermented" taste you don't enjoy, or a very light body when you were looking for fullness. The reason, simply, is ignoring those small words written on the side of the bag. The difference between washed versus natural processing can transform the same beans from bold tropical fruit flavors to clean, sparkling acidity. Let us reveal this secret that will change the way you choose coffee forever.
