Introduction to the Characteristics of Natural Process Coffee: Is There a Difference in Drying Levels Between Natural and Washed Processing Methods?

Understanding Coffee Processing Methods

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A good coffee must consider factors such as variety, origin, environment, and roasting, but among these, the processing method— one of the dominant factors controlling coffee flavor and aroma— is particularly important. Different processing methods can add a unique layer of flavor to coffee. The three main processing methods that everyone is familiar with are: (1) Natural Process, (2) Honey Process, and (3) Washed Process.

Natural Processing Method

According to legend, the natural process is the oldest processing method and also the simplest one that requires the least equipment. The first step involves placing coffee cherries in water to screen out floating beans. Through the buoyancy of water, defective and immature coffee beans naturally float to the surface, while the ones that sink are full, relatively problem-free coffee beans.

At the same time, simply clean the surface dirt from the coffee cherries and remove leaves and twigs to prevent mold and off-flavors during sun drying.

Choose a flat, open area with easy access to sunlight. The second step is to spread the coffee cherries evenly, avoiding overlapping or overly dense stacking, as this can easily breed bacteria and cause mold. The cherries need to be turned multiple times daily, with sun exposure time adjusted according to weather conditions. Typically, this takes about two to three weeks. The accurate testing standard is: open the pulp and test that the coffee bean's moisture content is below 12%.

During the turning process, remember to remove fallen leaves and insects to avoid defects such as insect-damaged beans.

At this stage, the coffee beans usually appear blackish-red. The third step is to remove the dried fruit skin and pulp, then store them with their parchment on for about a month to allow the flavors to become richer and more settled. Nowadays, most operations use machines instead of manual labor, but some underdeveloped regions and small farmers still use blunt objects to rub off the fruit skin.

It is recommended to use machines for removal, as this can reduce damage to the integrity of the coffee beans themselves. Remember to store in a dry place away from sunlight during the aging period.

Advantages:

The natural processing method requires less water and relatively lower costs. Its flavor features richer fruit aromas and fruity acidity.

Disadvantages:

It must be placed in a location with access to sunlight, making the requirements for weather conditions more stringent. It's generally concentrated in tropical countries with distinct wet and dry seasons. There are many uncontrollable factors regarding weather and environment. When not handled properly, problems such as defective beans, insect-damaged beans, rot, and mold can easily occur, resulting in more impurities in the flavor.

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