Sun-Dried Yirgacheffe Berry Orchard—What is Natural Processing? The Flavor of Sun-Dried Coffee Beans.

For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

A great coffee depends not only on variety, origin, environment, and roasting, but also crucially on its processing method, which is one of the key factors dominating coffee flavor and aroma. Different processing methods can add a unique layer of flavor to coffee. The three main processing methods everyone is familiar with are: (1) Natural Process, (2) Honey Process, and (3) Washed Process.

Legend has it that the natural process is the oldest processing method and also the simplest, requiring minimal 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 sinking ones are fuller, higher-quality beans.

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

Choose a flat, open area that easily receives 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-drying time adjusted according to weather conditions. This typically takes about two to three weeks. The accurate standard for completion is: peel back the pulp and test that the coffee bean 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 point, the coffee beans usually appear blackish-red. The third step is to remove the dried parchment and pulp, storing the beans with parchment for aging, which takes about a month to allow the flavors to become richer and more settled. Nowadays, machines are mostly used instead of manual labor, but some underdeveloped regions and small farmers still use blunt objects to rub and remove the parchment.

It is recommended to use machines for removal to reduce damage to the integrity of the coffee beans. For aging, remember to choose a dry location away from sunlight.

Advantages:

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

Disadvantages:

It must be placed in a location with sunlight access, making it more demanding of weather conditions. It's generally concentrated in tropical countries with distinct wet and dry climates. Weather and environmental uncontrollable factors are numerous, and when improperly processed, issues such as defective beans, insect-damaged beans, rot, and mold can easily occur, resulting in more off-flavors.

Boyefi comes from Fere and Bota/Yefirafire in Ethiopia. Fere means berry, and Bota/Yefirafire means garden/orchard - essentially "Berry Orchard!" These beans are processed using Ethiopia's traditional refined natural drying method, resulting in rich layers and abundant sweetness. True to its name, when tasting, the finest blueberry and strawberry flavors of natural Yirgacheffe burst forth in the mouth, instantly transporting you back to that colorful berry bubblegum era. It has rich berry and fruit wine dry aromas. When sipping, it starts with strong strawberry and blueberry accompanied by tropical fruit notes like passion fruit and mango, followed by apricot, peach, and grape juice flavors in the middle section. Floral, peach, and berry aromas run throughout the entire palate. The robust and full-bodied juicy flavor is not to be missed.

FrontStreet Coffee's Pour-over Brewing Recommendation:

Little Fuji 3.5 V60 dripper, 90°C water temperature, 1:15 ratio, total duration of two minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473