Natural Process Coffee

Coffee with Natural Process

The world of specialty coffee is full of fascinating variations, and one of the most influential aspects of the final taste of a cup is the processing method. In this blog, we will focus on the natural process, exploring its step-by-step method, characteristic tasting notes, preferred preparation methods, and the latest innovations in this fascinating field.

Natural Process: An Ancient Tradition with Modern Results

The natural process, also known as the dry process, is one of the oldest and most traditional methods of processing coffee. This method has its roots in regions where water is scarce and the climate is dry and sunny, ideal conditions for outdoor drying. Unlike other processing methods, in the natural process coffee cherries are left to dry with all the pulp intact, which has a significant impact on the flavor profile of the coffee.

Step by Step of the Natural Process

1. Harvesting the Cherries: The first step in the natural process is the harvesting of the coffee cherries. This is usually done by hand, selecting only the ripest cherries. This manual selection is crucial because unripe or overripe cherries can negatively affect the flavor of the coffee. On many farms, pickers make several passes through the coffee plantations to ensure that each cherry is picked at its optimal point of ripeness.

2. Drying the Cherries: Once picked, the coffee cherries are spread in thin layers on large drying patios or raised beds. Here, the cherries are left to dry in the sun for several weeks. During this time, the cherries should be turned regularly to ensure uniform drying and prevent unwanted fermentation. Sun drying can take between three to six weeks, depending on the climate and specific conditions of the farm.

3. Pulping: After the cherries have been completely dried, the pulp has been reduced to a dry shell around the coffee bean. At this stage, the dried cherries are taken to a pulping machine which removes the peel and dried pulp, exposing the coffee beans. This process is simpler than washed processing, but requires careful handling to avoid damaging the beans.

4. Classification and Storage: Once pulped, the coffee beans are classified by size and quality. This step ensures that only the highest quality beans are sent to roasters and consumers. Finally, the beans are stored under controlled conditions to preserve their freshness and quality until they are ready to be roasted.

Impact of the Natural Process on Flavor

The natural process imparts the coffee with a distinctive and often more complex flavor profile than other processing methods. Because the beans are dried with all the pulp intact, they absorb sugars and compounds from the fruit, resulting in fruity, sweet, and sometimes even fermented tasting notes. Some of the most common flavors in naturally processed coffee include berries like strawberry and raspberry, tropical fruits, and hints of honey or wine.

Benefits of the Natural Process

The natural process is not only prized for its impact on flavor, but also for its environmental and economic benefits. In regions with limited access to water, this method is a more sustainable and economical option than the washed process, which requires large amounts of water to pulp and wash the beans. Additionally, the natural process tends to be less machinery and technology intensive, which can be beneficial for small coffee producers.

Natural Process Challenges

Despite its benefits, the natural process also presents some challenges. Sun drying requires specific climatic conditions and careful handling to avoid the development of mold or unwanted fermentation. Additionally, variability in drying can result in a greater diversity of flavor profiles, which can be seen as an advantage or disadvantage depending on the consumer's point of view.

Tasting Notes for Coffee with Natural Process

The natural coffee process produces a distinctive and often more complex flavor profile compared to other processing methods. This is because the coffee beans absorb sugars and compounds from the cherry pulp during drying, resulting in unique and pronounced flavors.

Flavor Profile

• Fruity Notes : One of the most notable characteristics of naturally processed coffee is its fruity profile. Depending on the origin of the coffee, you can find notes of red fruits such as strawberries, raspberries, or blueberries, as well as tropical fruits such as mango and pineapple.
• Natural Sweetness : Due to the absorption of sugars during drying, these coffees tend to be naturally sweeter, with hints of honey, molasses, or brown sugar.
• Complexity and Body : Natural coffees tend to have a fuller body and rich texture. In addition, they can present a complexity of flavor that includes fermented or vinous notes, similar to those of red wine.
• Intense Aromas : The aromas of naturally processed coffee are equally vibrant, with fruity and floral fragrances that can fill the room when brewed.