WHAT IS NATURAL COFFEE PROCESSING ?

Natural (Dry) Processing is one of the oldest methods of transforming coffee cherries into green coffee beans, known for its simplicity and the unique flavor profile it imparts.

In this method, whole cherries are spread out in the sun to dry naturally, allowing the fruit's sugars to infuse the beans with a distinctive sweetness and complexity.

This process, often used in regions with limited water resources, such as Ethiopia and Brazil, produces coffee with a rich body, vibrant fruit notes, and a wine-like acidity. Dry processing highlights the inherent qualities of the coffee cherry, making it a favorite among those seeking bold and fruity flavors in their cup.

VARIOUS STAGES OF NATURAL COFFEE PROCESSING

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    1.

    Drying the Cherries

    Whole coffee cherries are spread in the sun on drying beds, turned regularly for even drying and to prevent mold. This takes weeks until moisture content is reduced to 10-12%.

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    2.

    Hulling the Dried Cherries

    Dried cherries undergo hulling to remove outer layers like pulp and mucilage, using machines that crack and peel the shell, leaving green coffee beans in parchment.

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    3.

    Milling the Green Beans

    Milling removes parchment and any remaining dried cherry bits, leaving clean, coffee beans ready for roasting. The beans have a fruity, sweet, full-bodied flavor.

FLAVOURS OFFERED BY NATURALLY PROCESSED COFFEE

During drying, sugars and organic acids from the fruit pulp seep into the coffee beans, imparting fruity flavors such as berries, stone fruits (like cherry or peach), or citrus fruits. These flavors vary depending on the coffee bean variety and growing conditions.

As the coffee cherries dry, some of the sugars in the fruit undergo caramelization. This process creates complex caramel-like flavors in the beans. These caramel notes can range from subtle sweetness to more pronounced flavors of caramel or toffee, depending on factors such as drying time and conditions.

RANGE OF OUR NATURALLY PROCESSED COFFEE