Decoding our coffee processing labels

A little guide to understanding what’s inside the bag.

Coffee processing plays an important role in shaping a coffee’s character. From the way the fruit is handled after harvesting to the conditions of fermentation and drying, each step can influence the final cup. At EVERHĀOS, we use processing labels to give you a clearer idea of how each coffee is processed before it reaches your cup.

[N] Natural

The coffee cherries are dried with the fruit intact. During drying, the beans remain in contact with the fruit, and the conditions can contribute to fruit-forward notes, sweetness and a fuller body. The result varies with the coffee, drying conditions and producer’s approach.

[E.N] Extended Natural

The natural process with extended anaerobic fermentation. Ripe coffee cherries are washed, then fermented in a tank for up to one week, depending on weather and temperature. The fermented cherries are then dried whole on tarpaulins. After drying, the coffee is hulled and sorted.

[AX.N] Anoxic Natural

Whole coffee cherries are fermented in hermetically sealed bags from which the air is vacuumed out, creating an environment with no oxygen. These conditions favour lactic acid bacteria (LAB) and other microorganisms that can work in oxygen-free environments. After fermentation, the cherries are dried with the fruit intact.

[T.N] Tropical Natural

Fruit or fruit-derived ingredients are introduced during the first stage of fermentation, alongside whole coffee cherries. The coffee is then dried with the fruit intact, following the natural process. The ingredients and fermentation conditions can influence the resulting flavour profile; outcomes vary depending on the protocol used.

[W] Washed

In our usual protocol, the coffee undergoes approximately three days of anaerobic fermentation before the parchment coffee is washed. The fruit is removed before drying, and washing removes the remaining mucilage. Washed coffees can show a clean, clearly defined flavour profile, although the result depends on the coffee and the producer’s protocol.

[W.W] Wild Washed

This protocol uses wild yeast isolated from the pine forest surrounding the farm. The selected microbial community was reported to include lactic acid bacteria (LAB), Kluyveromyces yeasts and other microorganisms. These locally sourced microbes are used during fermentation before the coffee is washed, bringing the farm’s own microbial environment into the process.

[C.W] Culturing Washed

This is a washed process in which a selected microbial culture is introduced during fermentation, rather than relying only on naturally occurring microorganisms. The culture and fermentation conditions can help shape the coffee’s flavour profile. The exact protocol depends on the producer.

[H] Honey

The skin and pulp are removed from the coffee cherries, while some mucilage remains on the beans during drying. Despite the name, no honey is added. The amount of mucilage left on the beans and the drying conditions can influence sweetness, body and acidity.

[A.N] Anaerobic Natural

Whole coffee cherries undergo fermentation in a tank before being dried with the fruit intact. Unlike the anoxic method described above, the tank environment may still contain some oxygen. Depending on the conditions, different microorganisms, including acetic acid bacteria, may be active during fermentation. The cherries are then dried using the natural process.

[A.L.N.F] Anaerobic Lactic Natural Fermentation

A natural process with anaerobic fermentation. Ripe coffee cherries are washed, then fermented in a tank. After fermentation, the cherries go straight onto tarpaulins to dry whole. Once dry, the coffee is hulled and sorted.

[A.L.H.F] Anaerobic Lactic Honey Fermentation

A honey process with anaerobic lactic fermentation. Ripe coffee cherries are washed, then fermented in a tank. After fermentation, the cherries are pulped and dried on raised beds. After drying, the coffee is hulled and sorted.

[S] Sugarcane Decaf

This coffee is decaffeinated using an ethyl acetate process associated with sugarcane. In the process described by Cofinet for Popayán Decaf, green beans are steamed to remove the silver skin, then soaked in spring water until saturated. They are subsequently exposed to sugarcane-derived ethyl acetate for approximately eight hours to extract caffeine. Finally, the beans are dried to restore their original moisture content. The process aims to remove caffeine while preserving the coffee’s natural flavour characteristics. The exact method can vary by producer.