Our Coffee Processes at Balam: From Bean to Your Cup

Hey there! At Balam, every coffee bean tells a story, and that story kicks off right after the harvest, when the coffee cherries arrive at our cooperative. Here, we'll explain the key processes that transform those red fruits into the exceptional coffee you love.

Washed Process

The washed process is the most common method, highly valued for its clean and clear cup profile. Once the coffee cherries arrive, they're pulped, meaning the skin and most of the pulp are removed. Then, the beans are submerged in water tanks for a fermentation process that lasts between 12 and 72 hours. This fermentation helps break down any remaining mucilage. After fermentation, the beans are vigorously washed to remove all residue and finally dried in the sun or in mechanical dryers until they reach an optimal moisture level. This method highlights the intrinsic characteristics of the bean, offering a coffee with bright acidity and a clean body.

At Balam, our Tempisque and Cornizuelo coffees are processed using this method.

Natural Process

The natural process is the oldest method and, in many cases, the one that delivers the most fruity and complex flavors. Unlike the washed process, the coffee cherries are dried whole, with the skin and pulp intact. They're spread out on patios or raised beds under the sun and are regularly raked and turned to ensure even drying and prevent mold formation. This process can take several weeks. During drying, the sugars from the pulp are transferred to the coffee bean, resulting in a cup with sweet, fruity notes and a heavier body.

Our Coyote coffee is a prime example of this natural process.

Honey Process

The honey process is a hybrid between washed and natural, aiming for the best of both worlds. After depulping, a portion of the mucilage (the sticky layer surrounding the bean) is left intact. The amount of mucilage left on defines the type of honey (yellow, red, black), which influences the flavor profile. The beans with the remaining mucilage are sun-dried on patios or raised beds, similar to the natural process, but with constant monitoring to prevent excessive fermentation. This method produces coffees with a noticeable sweetness, a medium body, and balanced acidity, often with notes reminiscent of fruits and caramel.

Balam's Congo coffee truly shines thanks to this meticulous Honey process.

Matambu Process

The Matambu process is a specialty we've developed at Balam to further enhance the unique profiles of our coffees. In this process, the beans are pulped and placed in special tanks where they undergo a controlled anaerobic fermentation in an oxygen-free environment. During this fermentation, specific elements are added, or the temperature is manipulated to influence the development of certain flavor precursors. After this fermentation, the beans are carefully dried. The result is a coffee with exceptional aromatic complexity, boasting intense and often exotic flavor profiles not found in other processes.

Our Tiesto coffee is the exciting result of the innovative Matambu process.

Each of these processes brings distinct characteristics to your cup of coffee, highlighting different aspects of our beans' quality here at Balam. We hope this brief explanation helps you appreciate the journey of each bean even more, from our cooperative all the way to your cup.

Which process piques your interest the most, or which coffee are you eager to try first?