Discovering Coffee Fermentation, Drying, and Aging Processes with Ecotact

From fruity to nutty - each note of coffee flavors speaks a story of its own. There are different methods and stages that turn each bean into a cup of joy! Notably, all these processes are a part of coffee processing that occurs in the post-harvesting phase of green coffee beans. In this blog, let’s discover coffee processing while understanding the coffee fermentation, aging, and drying processes and their different methods. We’ll also explore how Ecotact with its hermetic coffee bean packaging solution can keep green coffee beans fresh so that the post-harvest processing can be done to the peak of their quality.

What is Coffee Fermentation?

Fermentation is a chemical reaction wherein the combination of different microorganisms causes a substance to break into simpler products. When it comes to coffee, fermentation is a process that removes a sticky wet skin mucilage that’s stuck on the outside of the parchment from coffee cherries. The process is aided by microorganisms like yeast, bacteria, and fungi, which produce acids, alcohols, and enzymes that break down the mucilage. These converted compounds are incorporated into the cell structure of the seed and when heat is applied to these seeds in the roaster, these compounds are converted into different flavors from fruity to acidic and more.

Coffee fermentation can be done in various ways. Some of them include:

1. Aerobic Fermentation: In this type, the coffee cherries are kept open in a tank or container. Due to the presence of oxygen, microorganisms ferment the cherries on their own. One can monitor the time and temperature to help them control and analyze it.
2. Anaerobic Fermentation: Coffee cherries are laid in a tank (before or after pulping) and covered in water. That allows different microorganisms to work and ferment the cherries. This process is more uniform and easier to manage and monitor.

If controlled, monitored, and analyzed properly, fermentation can produce delightful coffee flavors and add distinguished notes, such as fruits, caramel, and chocolate.

Understanding Coffee Drying

Coffee drying, a part of post-harvest processing, removes moisture from coffee beans to preserve their quality. Washed, natural, or honey-processed coffees, all are dried at some stage of processing. Two main factors contribute to how a coffee dries - temperature and airflow. Over time, these reduce the moisture within the green coffee.

Some of the different coffee drying methods are:

1. Sun-Drying Process: In this method, coffee cherries are dried naturally under the sun. They are spread out on drying beds or patios. It takes about 2-4 weeks to dry depending on the weather conditions and requires minimum equipment. Natural drying usually enhances fruity and sweet flavor notes.
2. The Mechanical Method: In this method, the machine dries coffee beans and ensures the temperatures are controlled along with airflow. As it takes relatively less time and is evenly faster than natural drying, mechanical processing might end up being relatively costly to run compared to other operations.

Exploring Coffee Aging

Aging coffee is all about letting green coffee beans stored for a while to bring out their unique flavors. Coffee lovers often look forward to aged beans for their rich, smooth, and complex taste. As they age, the beans lose some of their acidity, which helps them develop a more balanced, mellow flavor that's highly enjoyed.

The two famous methods of coffee aging are:

1. Traditional Aging: In this method, green coffee beans are stored in open warehouses where humidity and temperature conditions are controlled critically. Over 3–5 years, the beans gradually develop rich, earthy, woody, and spicy flavors while their acidity softens.
2. Monsoon Aging: This method is unique to India. In this method, green coffee beans are exposed to humid monsoon winds in ventilated warehouses. Over the course of 3–4 months, the beans not only absorb moisture but also grow in size, and develop a smooth, flavor with hints of spice and nuttiness.

Exploring Ecotact’s Optimum Packaging Solutions

The post-harvest processes such as fermentation, drying, and aging develop coffee’s flavor and quality. But what’s crucial is that green coffee beans reach the post-harvest stage in their best quality, ensuring that all subsequent processes unfold seamlessly. It is essential to save green coffee beans from exposure to moisture, oxygen, or any other environmental factors. That’s where Ecotact steps in! With its 9-layer hermetically sealed bags, Ecotact ensures your beans stay fresh and safe, helping them reach their full flavor potential.

Ecotact bags shield green coffee beans from harmful elements like humidity, oxygen, and contamination. Being eco-friendly coffee packaging bags, these are 100% recyclable and reusable. From being extra-transparent for clear visibility to being hydrocarbon-free, Ecotact bags come in a large variety. For instance, they range from large vacuum seal bags to sample coffee bags, and so much more. Moreover, having high-temperature tolerance they also have high resistance to oil and solvents, keeping moisture levels maintained.

So, to preserve the best quality of your green coffee beans, explore Ecotact today!