Coffee Dry Processing Method: Does Natural Processing Affect Coffee Bean Quality and Flavor?

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FrontStreet Coffee · The Impact of Natural Processing Method on Coffee Bean Quality and Flavor

The natural processing method is the oldest coffee processing technique. According to literature records, as early as 1000 years ago in the 11th century, Arabs began using the natural method to process coffee fruits. Because of coffee's stimulating effects, when coffee was introduced from the Arab world to the West, it was called "the wine of the Arabs."

Specific Steps of Natural Processing Method:

1. Removing Floating Beans

Coffee fruits picked from the coffee fields must be sent to the processing plant without delay on the same day. The coffee beans are poured into large water tanks. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, the floating beans on the water surface are scooped out, completing the step of removing floating beans.

2. Sun Drying

The coffee fruits are evenly spread in the drying field and need to be turned several times daily. This process usually lasts about 2-3 weeks, depending on the local climate.

3. Observation

After sun drying is complete, the outer layer of the coffee seeds has become dry and hard. When the moisture content inside the coffee beans drops to 10-14%, the sun drying step is complete.

4. Removing the Outer Shell

At this point, a hulling machine is used to remove the outer shell, completing the natural processing method steps.

The above represents the entire specific process of the natural processing method. Now let's discuss the impact of the natural processing method on coffee bean quality:

Advantages:

Except for the step of removing floating beans, the natural processing method does not require water, and one bucket of water can be reused repeatedly. The cost is low, so it is widely used in areas where water resources are not abundant.

Disadvantages:

1. Because the natural processing method requires placing coffee beans outdoors, there are often impurities such as dead branches and fallen leaves mixed in.

2. Because it uses sunlight, the drying degree of coffee beans is not easy to control, leading to situations where coffee fruits become "over-dried," causing internal coffee beans to break.

3. During the sun drying process, because the pulp has not been removed, situations of mold and decay often occur.

Flavor:

Because the natural processing method allows coffee fruits to dry naturally, coffee beans can mature naturally inside the fruit without interference from the external environment. Therefore, coffee beans processed by the natural method will amplify their inherent flavors, with rich body, intense flavors, and will emit sweetness.

FrontStreet Coffee's pour-over brewing recommendations: Little Fuji 3.5 V60 dripper, 90°C water temperature, 1:15 ratio, total duration of two minutes.

Important Notice :

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