Exploring Coffee Processing: A Journey Through Colombia’s Andes
Coffee, at its heart, has always been about transformation. From the moment a cherry is picked to when it arrives in your cup, countless decisions shape its final character. Among these, perhaps none is more influential than how the coffee is processed after harvest.
We created our Colombia Special Process Kit to illuminate this crucial aspect of coffee’s journey—one that’s often overlooked but fundamentally transforms what you taste. This educational collection brings together three exceptional coffees from the Colombian Andes, each highlighting a different processing method: washed, honey, and natural.
The Origin Story
When we first connected with our importing partners about creating an educational experience around processing methods, Colombia’s Antioquia region immediately came to mind. Here, at elevations between 1,600-2,000 meters above sea level, we found three producers growing the same coffee varieties in remarkably similar conditions.
This created a perfect natural experiment: what happens when the same coffee varieties, grown at similar altitudes in the same region, undergo different processing methods? The results are illuminating—and delicious.
Meet the Producers
The story of this kit is as much about people as it is about processing. Each coffee represents not just a technique, but a producer’s philosophy and connection to the land.
Carolina Ramirez: Precision and Purpose
Carolina Ramirez is one of the stars to come out of the Unblended Ventola Institute in Colombia. The UVI is an incubator program that uses mentorship to make coffee farming a more attractive career option for young people. Her meticulous approach to farming and processing creates a washed coffee with remarkable clarity and structure.
At San Antonio farm in the Andes of Antioquia, Carolina grows Castillo, Cenicafe 1, and Caturra varieties at 1,850 meters above sea level. Her attention to detail during the washed processing creates a coffee that beautifully expresses the distinctive characteristics of her farm’s terroir.
Sara Tobon: Balancing Two Worlds
Sara Tobon represents the next generation with a dedication and passion for coffee. While working as a biomedical engineer in Medellín, she spends her time at La Cabaña farm where she applies her technical knowledge to coffee production.
Currently, she works with coffee passionate people to make specialty coffees that showcase the hard work of coffee growers while raising awareness about the importance of agriculture in Colombia. Her honey-processed coffee from La Cabaña farm in Antioquia delivers a perfect balance between clarity and fruity depth.
YCA Development Lot: Collective Strength
The natural processed coffee in this kit comes from Unblended’s Young Producer Program, which supports youth who have chosen coffee as their calling. This community lot represents a collaborative approach to quality, combining contributions from multiple small producers to ensure consistent quality while sharing knowledge.
In this Community Lot, they aim to share their mission and recruit new members to the program. This encourages members to learn about other origins, stories, and challenges faced by other coffee producers. The program is a blend of small producers contributing to a larger lot to guarantee quality, year-round availability, and a consistent profile.
Understanding Processing Methods
For those new to coffee processing, think of it as the crucial transition from agricultural product to the green coffee beans we roast. Each method fundamentally changes how sugars, acids, and other compounds develop in the seed.
Washed Process: Clarity and Precision
Featured Producer: Carolina Ramirez
The washed process creates a clean, clear cup profile through a careful method of removing the coffee cherry’s fruit layer, followed by controlled fermentation and drying. The process begins with fermentation of the whole coffee cherries.
Next, these cherries go through a depulper machine that removes their outer skin and most of the fruit. The coffee seeds inside, still covered in a sticky mucilage layer, then undergo a second fermentation in a dedicated tank. After this, they’re thoroughly washed with water to remove any remaining mucilage.
Finally, the seeds are dried until they reach the optimal moisture level, at which point the parchment layer is removed and they’re packed into bags for shipping.
What it creates in the cup: A clean, transparent profile where you can clearly identify specific flavor notes. Carolina’s coffee showcases elegant red plum acidity, hazelnut richness, and a structured chocolate bar sweetness that lingers on the finish. The body is balanced and creamy with a juicy, clean acidity that makes each sip refreshing.
Honey Process: The Middle Path
Featured Producer: Sara Tobon
The honey process creates a unique profile that combines characteristics of both washed and natural processes, yielding a cup with both fruitiness and clarity. The process begins with whole coffee cherries fermenting for several hours.
Next, these cherries are sent through a depulper which removes their outer skin. Unlike the washed process, the mucilage (a honey-like layer) is left either completely or partially intact around the coffee seeds. The coffee then goes to raised drying beds, similar to the natural process, where it’s carefully monitored for multiple weeks.
Finally, after drying is complete, the remaining mucilage and parchment layer are removed through hulling, and the coffee is prepared for shipment.
What it creates in the cup: A beautiful balance between clarity and fruity depth. Sara’s coffee delivers prominent notes of sweet cherry and cane sugar, complemented by cocoa nib complexity. The body is full and smooth, with a crisp, malic acidity (similar to biting into a fresh apple) that provides structure without overwhelming the cup.
Natural Process: Ancient Technique, Modern Expression
Featured Producer: YCA Development Lot
The natural process creates a sweeter, more fruit-forward cup profile due to the extended contact time between the coffee seed and its cherry after harvesting. The process begins when freshly picked coffee cherries are placed on raised beds that allow even airflow during drying.
This drying phase can extend from 2 to 6 weeks, with the duration depending on climate and weather conditions. Throughout this period, the process requires meticulous management to control fermentation and prevent any risk of mold development.
Once the optimal drying level is reached, the dried cherry layers are removed using hulling machines. The green coffee seeds are then sorted and packaged for shipment.
What it creates in the cup: Bold, fruit-forward flavors with complex sweetness. This community lot showcases vibrant pomegranate brightness, strawberry candy sweetness, and an intriguing mint julep finish. The body is delicately balanced with pronounced citric acidity that provides a mouthwatering quality to each sip.
Brewing Your Colombia Process Kit
To fully appreciate the distinct characteristics of each processing method, we recommend brewing these coffees with care and attention. Here are our suggestions for bringing out the best in each expression:
General Brewing Guidelines
For the most illuminating comparison, we suggest using the same brewing method for all three coffees. A pour-over device (like a Kalita Wave or Hario V60) will provide excellent clarity, though any method you’re comfortable with will work well.
Basic Recipe:
- Ratio: 1:16-1:18 (coffee to water)
- Grind size: Medium-fine (similar to table salt)
- Water temperature: Light roast=205°F, Medium roast=200°F, Dark roast=195°F
- Total brew time: 3:00-4:00 minutes
Coffee-Specific Adjustments
While the basic recipe works well for all three coffees, you might consider these slight adjustments to highlight each coffee’s unique characteristics:
Washed Process (Carolina Ramirez)
- Pour technique: Even, consistent pours to emphasize clarity
- Look for: Clean mouthfeel, distinct red plum acidity, chocolate sweetness
Honey Process (Sara Tobon)
- Pour technique: Slightly slower pour rate to extend contact time
- Look for: Fuller body, prominent cherry notes, cane sugar sweetness
Natural Process (YCA Development Lot)
- Pour technique: Gentle, even extraction to balance fruit flavors
- Look for: Complex fruit notes, wine-like qualities, distinctive mint julep finish
Tasting Order
We recommend tasting these coffees in progression from washed to natural:
- Start with the Washed Process to establish a baseline with its clean, structured profile
- Move to the Honey Process to experience how partial mucilage retention affects flavor
- Finish with the Natural Process to discover how full cherry contact transforms the cup
Take your time with each coffee, noting how the aroma, flavor, body, and acidity differ between processing methods. You might be surprised by how dramatically processing affects the final cup, even with the same coffee varieties grown in similar conditions.
The Bigger Picture
Beyond creating an engaging tasting experience, this project connects to something deeper. Each processing method represents not just a technique, but a philosophy about coffee’s potential and the producer’s relationship with their crop.
For Carolina, the washed process aligns with her precision-focused approach to quality. Sara’s honey process reflects her balance between technical knowledge and coffee tradition. The young producers’ natural process embodies both ancient techniques and their collaborative approach to quality and sustainability.
By exploring these coffees, you’re participating in a conversation that spans from these Colombian hillsides to your kitchen—a connection that brings meaning to each cup and honors the hands that crafted it.
Whether you’re new to specialty coffee or a seasoned enthusiast, we hope this kit provides both enjoyment and insight into how processing shapes the coffee you drink every day. We invite you to share your observations and questions as you explore these expressions from the Colombian Andes.
The Colombia Special Process Kit is available for a limited time. Each kit contains three 6oz bags featuring washed, honey, and natural processed coffees from the Antioquia region of Colombia.
