How Brazil Processes Coffee Beans: Decortication & More

When you taste a Brazilian coffee with unusually high sweetness and a clean body but aren’t sure why, the answer often lies in how the beans were processed. Brazil grows more coffee than any other country, and to manage scale while preserving quality, it relies on several distinct processing methods. One of the most important—and misunderstood—is decortication, a technique that strips coffee cherries of their skin and fruit before drying, yet leaves some mucilage behind.

Brazil’s second most widely used coffee processing method is decortication, known locally as 'Cereja Descascado' (meaning 'peeled fruit'). Introduced 25 years ago by Pinhalense, a leading machinery manufacturer, it’s sometimes called 'honey process' in Central America. This method removes the cherry’s skin and pulp but leaves part of the mucilage, creating sweet, distinctive coffees that dry quickly to avoid spoilage.

What Is Decortication (Cereja Descascado)?

Decortication is a mechanical coffee processing method where a decorticator removes the coffee cherry’s skin and outer fruit layer. After this step, any remaining mucilage on the seed is rinsed with water to the desired level before drying begins. Unlike traditional fermentation-based methods, decortication skips fermentation entirely. Because some mucilage stays on the bean, drying must happen quickly to prevent mould or spoilage. Once dried, the beans are stored in wooden containers called 'Tulhas' to stabilise flavour and aroma.

How Does Semi-Washed Processing Differ?

Often confused with decortication, Brazil’s semi-washed (or mechanical washed) method is now considered somewhat outdated—but it’s still notable. Like decortication, it starts with a decorticator to remove the skin and pulp. However, semi-washed processing aims to remove as much fruit and mucilage as possible. In Central America, this is done using a washing machine post-depulping, which is why it’s also called 'mechanical washed.' The beans are then dried quickly under constant temperatures without fermentation. This leads to a very clean cup, with high sweetness and purity of flavour, and less risk of mouldy or fruity off-notes compared to slower-dried coffees.

And What About Traditional Washed Process?

Though gaining renewed interest among Brazilian growers, the washed process remains less popular both locally and internationally. Washed Brazilian coffees have historically had a poor reputation abroad, partly due to immature techniques and late adoption in the country. This method is similar to semi-washed but includes a fermentation stage to remove the mucilage. The result is typically a cleaner cup with pleasant acidity, though demand remains limited compared to other methods.

How Are Processed Beans Sorted and Graded?

After processing, all Brazilian coffee beans still have their parchment layer. Before export, they undergo rigorous sorting to meet specialty standards. The beans are sent to centralised drying and processing mills, where they’re cleaned, sorted, bagged, and prepared for shipment. Mills use high-tech, mechanised systems to improve efficiency and overcome labour shortages. First, beans are density-graded via vibration screening—a key indicator of quality. Next, they’re cleaned again and optically sorted by colour using lab equipment that employs laser scanning to detect surface defects or stains. Mechanisation ensures consistency and reduces human error in Brazil’s highly mechanised coffee supply chain.

Frequently Asked Questions

What is decortication in coffee processing?

Decortication is a coffee processing method where a machine removes the skin and pulp of the coffee cherry, leaving some mucilage on the bean. It’s known in Brazil as 'Cereja Descascado' and is the country’s second most common method. It skips fermentation and requires fast drying to avoid spoilage.

Why is decortication also called honey process in Central America?

In Central America, the method used in Brazil called decortication is often referred to as 'honey process' because the beans still retain some sticky mucilage after pulping, similar to other honey-processed coffees. However, in Brazil it is more accurately called 'Cereja Descascado,' meaning 'peeled fruit.'

How does semi-washed coffee processing work in Brazil?

Semi-washed processing in Brazil uses a decorticator to remove skin and most of the pulp and mucilage. It requires little to no fermentation and dries quickly under controlled temperatures. This produces a very clean, sweet cup with minimal risk of mould but demands skilled handling to avoid off-flavours.

Is washed coffee popular in Brazil?

Washed coffee is less popular in Brazil both domestically and internationally. Though interest is growing among growers, it has a poor international reputation due to past technical shortcomings. The process involves fermentation to remove mucilage, resulting in a clean, acidic cup, but it remains a minor method compared to others.

How are Brazilian coffee beans graded after processing?

After processing, beans are density-graded using vibration screening, then optically colour-graded with lasers to detect defects. Mechanised systems handle sorting and quality control, improving consistency and addressing labour challenges in Brazil’s coffee industry.

What happens to coffee beans after drying in Brazil?

After drying, coffee beans are stored in wooden containers called 'Tulhas' to stabilise their flavour and aroma. They are then sent to mills for final sorting, grading, bagging, and export preparation.

Recommended FrontStreet Beans for Exploring Brazilian Processing

For tasting the effects of Brazil’s signature processing methods, start with FrontStreet Coffee’s Brazil Queen Manor. Grown in the high-altitude Moji Guaçu region, this single origin uses the Yellow Bourbon variety and is medium-dark roasted to bring out creamy, nutty, and toasted bread notes with low acidity and a velvety mouthfeel—showcasing the results of Brazil’s efficient, sun-dried techniques. Also try the Black Cocoa Blend, which features a high proportion of Brazilian beans alongside Yunnan Arabica for a smooth, sweet profile ideal for espresso. These beans highlight the country’s low-acid, chocolatey, and nut-forward profiles shaped by its dominant processing styles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.