How does a coffee process affect the flavour?

Coffee begins its life as a sticky multi-layered fruit. To remove it all and get a nice clean coffee bean ready for roasting requires one of several special methods or processes. The coffees character is greatly affected by these processes and to see the differences I compare four process with four different coffees.

The coffees:

Washed Process- ‘MPANGA’ by Machina Coffee (UK)
Natural Process- ‘KIBINGO’ by Birchbach Coffee Roasters (Switzerland)
Pulped Natural Process ‘CHAPADA DE MINAS’ by Morgon Coffee Roasters (Sweden)
Natural Process ‘HUYE MOUNTAIN’ by Amoret Specialty Coffee (UK)

To find these coffees and many more visit our Webstore here:

[izadoraduarte]

I loved the way you explain the taste of the coffees. Usually people just say so generic and abstract stuff. Great content

[emile]

I loved the way you described the coffees.

[dollarjilt]

some what funky video and really enjoyable, thanks mate

[carsonzhang]

Sounds like real but who can really recognize so detail with drinking.

[timirsimona]

If you use the word "funky" for all descriptions, then its hard for us to imagine what exactly you mean. You used in 2 different videos for washed and for natural coffee process...

[josecmatalca]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼 greetings from Chile @monkycoffee