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Post-harvest processing can be mainly categorised into washed or natural – with each one delivering significantly different results.
These are the processes we seek in Thirdeye Coffee at the moment.


Once harvested washed coffee is de-pulped at a washing station removing skins and mucilage (cascara) leaving a bare seed which is then set out to dry on large drying beds until the moisture level reaches the desired moisture content.

The washing process (by which the cascara is washed off with fresh water) can take between 7 – 10 days depending on the conditions, with partial fermentation taking place until the beans reach their targeted moisture content (normally around 15%), where it’s tagged, bagged and shipped.

This delivers cleaner flavours, higher acidity and often times juicy or floral notes.


Where “natural process” coffee differs from the “washed process” is once harvested the coffee beans are set out on their raised coffee beds to dry naturally. The skins and mucilage (cascara) are retained during the process, making for a more volatile procedure. Natural fermentation is subject to the activity of wild yeasts, which feed on the sugars present in the cascara. This necessitates a significantly higher level of monitoring to ensure that the fermentation process can be effectively managed and controlled when necessary.

Coffee from the natural process can be more expensive due to the additional monitoring that’s required but can result in a fruit forward coffee with high levels of fruit flavours and sweetness.

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