Coffee natural processing method
In Ethiopia, coffee was first released by the dry pre-processing method. This process lasted for nine decades before wet and semi-wet preprocessing became common. So what is coffee natural processing method?
What is Coffee natural processing?
Coffee natural processing, also known as natural processing, is believed to be the oldest form of coffee processing traditionally used for cherries processing on a commercial scale due to its low cost (e.g. in Brazil), or in areas with limited access to water (e.g. Ethiopia).
Ancient coffee dry processing method
How does Coffee natural processing work?
Once harvested, the coffee cherries are left to dry in the sun – on a commercial scale. They are usually placed on large concrete or brick patios, sometimes they are left directly on the ground to reduce moisture. It allows the beans to absorb all the flavors of the fruit, the mucous membrane and the parchment. By the time the coffee is ready, its moisture content should drop to 10-12%. This is a mostly hands-on method and uses very little machinery (if any) at any given time, meaning the dry process sometimes carries more risk as there is more room for human error. than.
Therefore naturally processed coffees will often create more defects in the cup – they can sometimes have a strong earthy flavor due to the soil they were dried from! Traditionally, coffees that have been washed in a wet process have a higher purchase price due to their cleanliness and homogeneity. Although more and more Specialty coffee buyers have invested in the natural process due to the potential for taste testing.
The closed environment in this method causes the beans to be surrounded by a fruit layer that supports fermentation during the drying process. After drying, the beans can be peeled and sent for shipping. The main problem that arises when using this method is that the taste of all coffee beans can often be uneven. That means rigorous testing and cupping to ensure that the coffee has an even taste. Often all beans coming from the same lot must be separated from each other so that only the higher quality beans are left in the higher quality batches.
Basic steps of coffee natural processing method
The coffee natural processing method starts with a cherry on the tree.
These cherries (usually filled with two coffee beans) are harvested by hand or mechanically and taken to a processing station. Sometimes a large farm has a processing station that caters to the farms around it. Sometimes farms come together to create a co-op station.
Typical washing station
In coffee natural processing method, the wash station usually consists of one or two sheds, a large patio or high bed, and a few large pieces of equipment.
The first step of the coffee natural processing method: Sorting
Coffee cherries in the natural process are graded by hand, unlike cherries from other methods. Perfectly ripe cherries are divided into a separate areas and the rest are graded according to ripeness.
The second step of coffee natural processing method: Drying
The cherries are completely intact, then placed on a large yard or raised bed and left to ferment and dry for 2-4 weeks. It takes a long time, depending on humidity and rainfall. They are raked regularly to avoid the growth of mold or insects.
Sometimes mechanical dryers are used instead to speed up the process.
The drying step is very important. If the cherries are too dry, the seeds will crack and break in the next stage. If they are too moist, the taste will be sour.
The third step of the coffee natural processing method: Peeling
The dried cherries are now dark purple and not as round as they used to be. They are sent to special peelers to tear the dried berries from the coffee beans.
Coffee’s color after drying
Where is coffee natural processing used?
Many regions still prefer this process, especially those with very little rainfall or water. It simply doesn’t make sense to use a lot of water for washing in places where water is scarce.
Africa, Brazil and the Middle East produce a large portion of the world’s coffee natural processing. Ethiopia, the birthplace of coffee, is also the spiritual birthplace of this process.
Unfortunately, this process takes a long time, it can cause a lot of errors: Over-fermentation, loss of flavor, mold.
Most Specialty coffees natural processed are not too good qualitative.
The taste of coffee natural processing
Naturally processed coffee has a strong body, wild and complex flavors. The prolonged fermentation and drying process allows the beans to absorb the fruity flavors of the cherries, giving the coffee a natural fruity aroma and intense aroma.
However, despite the strong aroma, there are still disadvantages. Since it’s so wild and nutty, it reduces the overall flavor clarity by mixing the flavors together. You will have to give up the pure flavor for a stronger flavor.
These coffees tend to be significantly heavier and slightly acidic.
If you’ve been to a lot of Specialty coffee shops, you’ll probably find quite a few of them who prefer Ethiopian coffee using dry processing. They are rich, aromatic, bold, complex, fruity and exotic flavours. However, recent decades have seen a backlash from the Specialty coffee world towards dry pre-processed coffee. Some elite roasters claim they will never touch this.
Hope you find your perfect coffee soon! If you love Specialty Coffee, please come to 43 Factory Coffee Roaster to have classy Specialty Coffee cups.