Why I Love Dry Process Coffee...

by Matthew Kellso July 20, 2014

I find it interesting how people connect to coffee.  Some people just love coffees from a specific country.  Some people ask me for a good coffee at a certain roast level.  I've heard a lot of requests for specific varietals of beans.  But seldom do I get a request for a certain processing method.  However, I believe the processing method has as much if not more impact on the flavor of a coffee than any of the items listed above.  I'm writing this post to talk about my favorite processing method and hope to show you another factor to pay attention to when picking a coffee.

I've learned a little about Dry Process coffees over the years of roasting.  

  1. A good Dry Process is not super common.  
  2. Dry Process isn't for everyone.  
  3. A good  Dry Process always rates highest on my cupping table.  

Because of this, I just can't get enough of them.

There are several ways to process a coffee cherry and I'll talk about those in coming weeks, but for now I want to focus on what I like about the Dry Process method. Once roasted these coffees tend to be brighter.  They are always more fruit forward.  Meaning, when I tell you they taste like various fruits, you'll notice them the most in the dry process coffees.  They're not always as bold but still taste like coffee.  Dry process beans tend to have a more dry finish.  They also have a tendency to be more inconsistent in color and so you may get an odd looking bag of coffee.  This should not scare you because they're processed by hand and are just inconsistent.  That's part of what makes it hard to find a great one.  But I have a couple available right now.

As I write about the different processing types, I hope it helps you pay attention when you buy and learn a little bit more about what you like best.

Click this link to shop our current Dry Process coffees.


- Matt

Matthew Kellso
Matthew Kellso


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