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

A good coffee depends on 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. The three main methods 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 the simplest one, requiring the least equipment. The first step is to place coffee cherries in water to screen out floating beans. Through the buoyancy of the water, defective and immature cherries float to the surface, while the ones that sink are full, relatively problem-free beans.

At the same time, simply clean the surface dirt from the 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 cherries evenly, avoiding overlap or overly dense stacking, since this can easily breed bacteria and cause mold. The cherries need to be turned multiple times daily, with sun exposure time adjusted according to the weather. Typically this takes about two to three weeks. The accurate testing standard is to open the pulp and check that the coffee bean's moisture content is below 12%.

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

At this stage the 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 so the flavors become richer and more settled. Nowadays most operations use machines instead of manual labor, but some underdeveloped regions and small farmers still rub off the fruit skin with blunt objects.

Using machines for removal is recommended, as it reduces damage to the integrity of the beans. Remember to store in a dry place away from sunlight during the aging period.

Advantages:

The natural process 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 is 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.

FrontStreet Coffee is a roastery in Guangzhou with a small shop but a diverse bean selection, where you can find both famous and lesser-known coffee beans, along with online store services.

FrontStreet Coffee Recommendation

If the way natural processing builds sweetness through slow drying appeals to you, honey process is the next step to explore. Honey process grew out of the Brazilian semi-washed (pulped natural) method, which removes the skin before drying to shorten drying time and avoid off-flavors from improper fermentation; Costa Rica then adapted it by controlling how much mucilage is left on the bean and how long it dries, giving rise to black, red, yellow, and white honey.

A great example is FrontStreet's Costa Rica Blackberry, which uses black honey: almost no mucilage is removed, drying lasts at least two weeks under cover to keep the sun from drying it too fast, and the beans are turned regularly to prevent uneven heat and over-fermentation. Roasted medium-light, it smells of intense fresh flowers and tastes of grape, berries, and ripe blackberry. If you want a Geisha twist, the Strawberry Candy blend combines Panamanian Geisha with a Costa Rican raisin honey coffee, and FrontStreet's Mozart brings out osmanthus, pineapple, and raisin notes whether you brew it as pour-over, cold brew, or in a moka pot.