Coffee Processing: What is Natural Process Coffee?
Introduction
Natural process coffee is a type of coffee that is produced with the help of the sun. “Process” refers to the method in which the seeds are removed from the coffee fruit. With “natural process” or “dry process,” the skin and pulp are left on the coffee berry for up to six weeks to dry. However, prior to drying, the cherries are picked, floated in the water, and sorted to remove any under-ripe or overripe fruit. Afterward, the coffee is laid out on patios or raised beds.
Raised beds are preferred because they increase the airflow around the whole fruit and thus enable more even drying.
The natural process is considered a more traditional method of processing. Historically, it originated in locations with limited access to clean water, and it works best in places with low humidity and infrequent rain, like Yemen or Ethiopia. It is believed that it is the oldest method of processing coffee.
Today, the largest producer of natural process coffee is Brazil. The country produced over 2.4 million bags in 2016, and it exported about 2 million bags to other countries.
Over-fermenting and spoilage is the primary concern when producing natural processed coffee. It is easy for mold to grow due to high levels of humidity and moisture on the bean during processing if the entire coffee cherry is not dried evenly. As a result, the cherries must be carefully raked throughout the day. This also helps to prevent any contact bruising on the cherry. After proper drying has been reached, the dried coffee cherries are sent to a mill in order to separate the seeds from the fruit.
What does natural processed coffee taste like?
The resulting flavor in natural processed coffees is heavy in body, sweetness, and fruit notes. Natural process coffees have been used as a way to add complexity to the cup and mellowing acidity. They can be made from any variety of beans and more and more producers are experimenting with this process to offer their customers another option from the norm, especially, since they typically garner higher prices.
The natural process historically has a bad reputation because of complaints of inconsistency in drying and thus flavor. Today, I would argue that many more producers do an amazing job regulating this process and carefully ensuring consistent protocols.
Conclusion
Natural process coffees are a great option for those who want to experience the full flavor of their coffee without adding too much acidity or bitterness. When carefully roasted by a skilled roaster, the complexity of natural process coffees can be very enjoyable and be something quite unique. If you’ve never tasted a natural process coffee, please consider doing so in order to experience something of what can be and how the process has such an impact on flavor.
