Differences Between Natural and Wine-Flavor Natural Process Coffee Beans_Coffee Bean Temperature_Natural Process Coffee Buying Guide

Natural Dry Processing Method

Coffee beans are the seeds of coffee fruits, which are also known as coffee cherries. After removing the outer skin and pulp of the coffee fruit, you get two coffee seeds, which are the raw coffee beans. Mature coffee fruits are easily perishable after harvesting, so they need to be processed promptly to facilitate storage and transportation. There are several methods for processing coffee fruits, including natural, washed, and honey processing methods. For the natural dry processing method, the counterpart is the wine-aroma natural processing method. So what are the steps of these two methods, what are their advantages and disadvantages, and what are the differences between them?

Natural dry processing is the most traditional processing method, where the fruits are naturally dried in the sun after harvesting. The steps are as follows:

1. After harvesting, coffee farmers directly place the fruits in the drying field to dry under sunlight;
2. During the drying process, the fruits need to be turned and stirred periodically to avoid uneven drying or fermentation;
3. After several days, they are dried to completion;
4. The dried raw beans are processed with a hulling machine to remove the pulp and skin, extracting the raw beans.

Advantages: Coffee fruits processed by the natural method retain their mucilage during processing. Since mucilage itself has a sweet taste, the sugars transfer to the coffee beans during the natural drying process. Therefore, the processed natural coffee beans have relatively stronger sweetness, rich flavors, and distinct layers.

Disadvantages: There may be more defective beans, inconsistent bean appearance, and they can easily absorb odors and earthy flavors from the ground.

Wine-Aroma Natural Processing Method

The wine-aroma natural processing method has two additional words "wine aroma" compared to the "natural processing method." Does this mean alcohol is involved in the process? The answer is no. This method does not refer to adding red wine during the raw bean processing process, but rather its fermentation method and degree are similar to red wine fermentation. The processing steps are similar to the natural processing method, but with a longer fermentation time, hence the name. The steps are as follows:

1. After harvesting mature red fruits, coffee farmers directly place them in the drying field to dry under sunlight;
2. During the drying process, the fermentation degree is continuously monitored.

Advantages: Wine-aroma natural coffee beans have a higher rate of mature red fruits and longer fermentation time compared to regular natural coffee beans, thus increasing the sweetness in the coffee with rich layers and a fermented flavor similar to red wine.

Disadvantages: This processing method consumes labor and time, making it unsuitable for mass production. Therefore, it is generally used for processing more expensive coffee beans.

●Natural Coffee Bean Brand Recommendations

FrontStreet Coffee's freshly roasted single-origin natural coffee beans—such as natural Yirgacheffe and natural Sidamo—offer complete guarantees in both brand and quality, suitable for brewing with various equipment. More importantly, they offer excellent value for money. A half-pound (227g) bag costs only around 70-90 yuan. Calculating based on 200ml per cup with a 1:15 coffee-to-water ratio, one package can make 15 cups of specialty coffee, with each cup costing only about 5-6 yuan. Compared to the dozens of yuan per cup sold in coffee shops, this represents extremely high value.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473