Many of us are familiar with the various steps in the journey that lies ahead of each coffee bean; from the moment they’re picked to the moment they’re sat in our kitchens, tentatively waiting for us to squeeze every ounce of goodness out of them to prepare us for the day ahead.

But I think it’s fair to say that few of us truly appreciate just how important some of these steps are. In particular, it seems common for us to place heavy emphasis on the roasting process whilst forgetting the vital steps beforehand that also do a great deal to alter the flavour of the beans.

Understandably this information can sometimes appear to be rather tedious, but if you are, as we are, a bit of a coffee geek, then you’re in for a real treat!

There are many steps that coffee beans must go through before they arrive at the roasting stage, but today we’re going to consider the difference in two of the most popular methods – washed and unwashed. Regardless of which process is used, the goal is to remove the coffee bean (or seed if you’d prefer) from the various layers of skin and mucilage that surround it, whilst retaining the aroma the mucilage holds.

Unwashed Coffee 

This method is easily the oldest and has been used for hundreds of years. Unwashed coffee, also known as the dry process, is the most natural way of extracting the bean. The cherry is washed (just to confuse you!) before being laid out to dry in the sun for up to several weeks. The cherry is turned often to prevent spoilage and covered at night or if it’s raining. This process is complete when the cherry’s moisture content reaches 11%.

Washed Coffee

This new method of preparing the bean is considerably more expensive and, as you may have guessed, a relatively recent development in the way some of our coffee is processed. This method differs in that the coffee cherry is pulped straight after harvesting, which means the outer layers, apart from the mucilage, are removed. What remains is fermented in water for what tends to be several days. Following this, the mucilage is then washed off the bean.   

How do these methods affect the taste?

The washed method tends to produce higher quality coffee but this requires skill and water. It results in a coffee that’s generally fruitier, brighter and cleaner. The unwashed method, on the other hand, is known to produce a coffee that’s complex, smooth and has a heavy body. Often, this method is used in countries where long periods of sunshine are rare or rainfall is scarce.

Whilst some people may have a particular preference, it’s generally accepted that each method has its place. As well as the quality of labour and availability of water and sunlight, there are various other factors which determine the method of choice, such as altitude, soil levels, sunlight and humidity.

If you'd like to sample some washed and unwashed coffees, we have a beautiful range available that we roast in small batches, for maximum flavour and taste. Click here to take a look!

Today we’re putting Colombian FNC beans under the spotlight to try and understand what makes these South American wonders so sought after amongst coffee enthusiasts.
 
When most of us think of Colombia, coffee is the first thought that springs to mind. Well, considering the country’s worldwide reputation for its high quality coffee, you’d be forgiven for not realising that the coffee plant itself isn’t actually indigenous to the area. It’s reported that the first seeds were brought from Jesuit priests travelling from Venezuela in 1723. From that moment onwards, coffee has become deeply imbedded in Colombia culture, and it now plays a role just about every part of the Colombian economy. 
 

Growing Conditions and Taste

As it stands, Colombia is the world’s second largest coffee producer and the world’s largest producer of Arabica beans. The high altitudes provide the perfect temperature and humidity for growing, and the surrounding, volcanic soil is bursting with absorbable minerals. Often, the coffee plants are intercropped, meaning they’re deliberately planted alongside larger trees such as rubber and banana trees so they’re shaded. 

All this, combined with the level of care and dedication the farmers are renowned for results in a bean that’s well balanced, and smooth. Exelso FNC beans from Medellin are famed for their sweet, fruity, non-acidic profile.
 

What does FNC mean?

The Federacion Nacional de Cafeteros de Colombia (FNC) translates as The Colombian Coffee Grower’s Federation. It’s a non-profit organisation, owned and controlled entirely by the coffee farmers who, without political influence, are able to work together to ensure the future of Colombia’s coffee industry is both ethical and sustainable. Primarily, the federation is concerned with improving the quality of life for farmers, reducing the cost of production and improving the quality of Colombia’s coffee. 
 

What does Excelso mean? 

After milling, all coffee beans must be graded before they can be exported. The aim of this is to establish defined criteria so the beans can be priced accordingly and fairly. Colombia, like other coffee producing countries, has its own system of grading. The term Excelso refers to the size of the bean. These beans are the second largest of Columbia’s exports, behind Supremo beans. 
 

Who is Juan Valdez?

In 1958 the FNC created the fictional character, Juan Valdez, to help promote Colombian-grown coffee beans across the world. The character, which was designed to represent the average Colombian coffee farmer, was often depicted alongside his mule carrying sacks of coffee beans. Juan Valdez has since become a Colombian icon, and the image of him and his mule has become synonymous with coffee worldwide.

Juan Valdez is a perfect symbol of Colombia’s love for coffee, and the FNC’s commitment to sustaining Colombia’s coffee industry gets a bit thumbs up from us. 

That's why we have our very own Colombain single origin roast; Excelso FNC beans harvested exclusively from the hills of Medellin. Be sure to take a look if you'd like to try the unique flavour profile that the area offers.

Despite their differences, every coffee enthusiast will agree that both single origin and blended coffees have their place. Just like with anything, trying to say one is better than the other isn’t really possible, because at the end of the day it all comes down to our own individual palettes. And that’s not all – the way you brew your coffee and how you drink it should also be a consideration when it’s comes to deciding which ones best for you. 

Single Origin coffee:

Single origin coffee refers to coffee beans from a particular country, or a particular region within a country. Since the conditions for growing coffee differ from country to country, coffee beans can develop wonderfully unique flavour profiles. 

Using beans from a particular region is therefore a way of showcasing the exotic flavours and unique tasting notes of that region. Because of this, single origin coffees tend to be favoured by connoisseurs, but of course that’s not always the case. Traditionally, their use was limited to pour over methods of brewing, but it’s becoming increasingly common for coffee shops to use single origin coffees in espresso machines – particularly if they do a selection of guest blends.

Generally, you’ll notice that single origin coffees are often lightly roasted as this tends to allow the beans’ natural flavours to come through. And since it’s all about preservation of natural flavours, you’ll also notice that it’s slightly less common for single origin coffees to be enjoyed with milk. Having said this, milk can sometimes bring out the natural flavours of single origin coffees – our Fairtraide single origin Honduran goes particularly well with milk. Feel free to experiment yourself if you’re partial to milk in your coffee, but if you’re unsure, be sure to get in touch with us, we'll be happy to help out :)

Blended coffee:

As you might have guessed, blended coffee is a blend of beans from different countries. The idea is that the most desirable characteristics of each region are blended together to offer a more smooth, well-rounded taste. 

Blended coffee tends to be more common in coffee shops where only one roast is brewed. This is because the taste is often more balanced, and therefore likely to be enjoyed by more people – particularly since your average coffee drinker might not be too familiar with the curious tasting notes single origin blends are known for. As well as this, blended coffee is great with milk or without.

Which one’s best for you?

Our advice is always to experiment. The likelihood is that you’ll enjoy most blends, so if you want to experiment with single origin coffee we'd first suggest reading the tasting profile of the coffee before buying. This will tell you what particular flavour notes you can expect to be met with. Alternatively you could try our Roast of the Month coffee subscription service - where we can send you a unique roast each month!

If you’re making the coffee yourself and you’re new to it, we do advise brewing single origin coffee with something other than an espresso machine to start with. Because of the hot water and high pressure the ground coffee is exposed to with this method, the flavour tends to be magnified. This means it’s easy for those particular characteristics of single origin coffees to become overbearing if poor technique is used. Any drip through, French press or aeropress method, on the other hand, will be absolutely perfect. 

As we always say, it’s important you try and get the freshest beans to get the most of your coffee. To view our range of fairtrade, freshly roasted coffee, including a number of popular single origins, be sure to click here. All of our coffees come complete with tasting profiles so you should be able to find one that’s perfect for you. If you’re still unsure, please don’t hesitate to contact us and we’ll be happy to answer any questions you have!