Grind Size & Process

What we’re referring to here, is the relationship of how the coffee is processed at farm level and end brew grind particle size.

There are 2 main types of coffee processing, washed. In which the green coffee is separated from its fruit and literally “washed” until the water its in runs clear. This process is considered the purest as the coffees enzymatic structure has not been altered in anyway due to the nature of the processing. As a result washed coffees have higher acidity and when brewed after roasting will drain water slower. Meaning they need a larger particle size or we must grind courser.

Dry or natural processing however is very different. In this the fruit is let ferment onto the coffee seed and as a result, causes enzymatic changes to the seed itself. Lowering acidity and increasing sweetness. As such the end roasted product brews much quicker so you need a smaller/ finer particle size to stop the coffee brewing too quickly.

In our next blog we will discuss processing in greater detail across a few posts.

As always, enjoy great coffee