Processing is the second in a series of courses about coffee origin. Processing picks up where the Terroir course ended — at the precise moment that the ripe coffee cherry is harvested. In this course, we learn about how coffee is looked after from the moment it ripens until it is dried and is ready to be roasted. The importance of processing cannot be overstated. It has as much impact as the terroir on the final success in the cup. Processing is becoming an increasingly creative and complex pathway for the development of coffee flavours.
It was once the case that growing regions had a traditional processing system associated with them,