Process / benefit

Washed, natural, honey, fermentations, wet-hulled, monsoon and decafs: how the cherry is treated, what it leaves in the cup and what sets each apart.

47 terms

A–Z index

A

Aerobic fermentation Differs from anaerobic by O₂ access—different microbes/acids, often more classic predictable cups.

Anaerobic Anaerobic limits O₂ to shift microbiota vs open washed tanks. Not automatic “higher quality”, nor identical to carbonic maceration (added CO₂).

B

Black honey Black honey leaves almost all mucilage and dries slowly—maximum honey intensity, high risk without control.

C

Carbonic maceration Unlike generic anaerobic, CM emphasises CO₂ and intracellular cherry metabolism. Control—not the label—decides cleanliness.

Cascara Differs from roasted coffee and parchment: dehydrated exocarp. Specialty values clean, traceable lots.

Co-fermentation Differs from “clean” fermentation by external material. Not a defect if labelled transparently; it is if sold as pure terroir.

CO₂ decaf CO₂ acts as a selective caffeine solvent. Differs from EA and Swiss Water.

Cold fermentation Cold lengthens times and can favour clean/lactic profiles vs acetic spikes in heat.

D

Decaf Decaf is a process category, not an origin. Method (Swiss Water, EA, CO₂, Mountain Water) changes residue, sweetness and body.

Demucilaging Differs from honey (mucilage stays) and natural (whole fruit). Mechanical saves water vs traditional ferment.

Double washed Differs from single fully washed by a second soak/ferment that further cleans parchment.

Dry mill Differs from wet mill: no cherry—work density, size, colour and green defects.

E

Eco-pulped Differs from traditional wash by less water ferment and more friction. Often near white honey/semi-washed.

Enzymatic process Differs from spontaneous ferment: directed enzymatic catalysts. Can shorten demucilage times.

Ethyl acetate EA dissolves caffeine after steam/hydration. Differs from Swiss Water (solvent) and CO₂ (different chemistry).

Experimental process Not one method—mill innovation. Must be documented; “experimental” without data is empty marketing.

Extended fermentation “Extended” is relative to local standard wash (often +12–72 h). Differs from anaerobic by design, not hours alone.

F

Fermentation Fermentation is biochemistry, not a flavour name. Time, oxygen, microbiota and substrate change the cup.

G

Giling basah Giling basah (“wet grinding/hulling”) is the local term for wet-hulled. Distinct timing of hulling and two-phase drying—not an automatic defect flavour.

Golden honey Golden honey is a producer/trade label for a middle mucilage level—more sweetness than white, more clarity than black.

H

Honey Honey does not add bee honey—it describes sticky mucilage on parchment. It sits between washed clarity and natural intensity by dosing how much fruit ferments while drying.

L

Lactic fermentation Not just tasting “lactic”—conditions push lactic vs harsh acetic acid.

M

Mechanical drying Differs from sun: time/temp control, but risk of cooking aromatics if too hot.

Monsoon Not classic wash or natural—a climate-driven storage/aeration post-process. Changes colour (yellowish) and density.

Mountain Water Water and carbon remove caffeine after extract saturation. Differs from EA and CO₂; not the same brand as Swiss Water®.

Mucilage Explains why washed (removed), honey (left) and natural (whole fruit) taste different.

N

Natural Natural leaves the seed drying inside the fruit. Prolonged contact with sugars and skin boosts fruit intensity—and defect risk if mold or uneven drying appear.

P

Parchment Not cherry cascara or ready green—the mid stage of washed and honey lots. Wet-hulled removes it before full drying.

Parchment resting Not fermentation—conditioning. Improves perceived density and eases fast-dry stress.

Patio drying Differs from beds by ground contact and less under-airflow—more uneven moisture risk.

Pulped natural Same axis as many honeys: fruit removed, mucilage left while drying. Brazil’s historic label; Central America often says honey.

Pulping Not a full cup process—opens washed, honey and pulped natural. Pulper quality and ripeness drive defects.

R

Raised beds Differ from patio: better airflow, less soil contact, finer turning. Key for clean naturals and honeys.

Raisin natural Differs from standard natural by deeper dehydration and sugar concentration; high defect risk.

Red honey Red honey raises mucilage load and often lengthens drying—more intensity than yellow, less extreme than black.

S

Semi-washed Not one protocol—usually pulp + partial/mechanical demucilage and dry. Differs from fully washed and colour-coded honey.

Submerged fermentation Water covering parchment changes metabolite diffusion—often cleaner washed cups depending on hours.

Swiss Water Differs from EA and CO₂: green coffee extract + carbon removes caffeine while keeping soluble solids.

T

Tank fermentation Tanks improve hygiene, measurement and repeatability vs irregular heaps.

Thermal shock An experimental tool, not a full process alone—combined with wash, honey or anaerobic.

Triple washed Intensive water protocol label—not quality alone; seeks maximum parchment cleanliness.

W

Washed Washed processing is the classic specialty wet mill path: fruit is removed early so clarity, acidity and variety/terroir read more clearly than natural fermentive sweetness.

Wet mill Differs from dry mill (hulling/grading greens). Here washed, honey or experimental paths are chosen.

Wet-hulled Wet-hulled (giling basah) differs from classic washed because hulling happens at high moisture (~30–40%), not dry parchment—shaping density, blue-green greens and cup.

White honey White honey leaves almost no mucilage for light sweetness with high clarity—less fruit load than yellow/red/black.

Y

Yeast inoculation Differs from spontaneous ferment: known starter. Cannot fix bad cherry.

Yellow honey Yellow honey keeps a moderate mucilage layer and often dries faster than red/black—clean sweetness.

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