Nav: Home > Coffee >

A Fresh Interpretation of Natural Coffee Bean Processing: Controlled Fermentation Treatment and Flavor Descriptions of "Slow" Natural Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style) New Natural Coffee - Controlled Fermentation Treatment ● In Brazil, there was a time when washed processing was considered the only method for producing high-quality coffee. This view held that ripe coffee cherries already exhibit their best flavor characteristics, therefore, coffee farmers in coffee processing

New Natural Sun Coffee - Controlled Fermentation Processing

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

In Brazil, there was a time when washed processing was considered the only method for producing high-quality coffee. This viewpoint held that ripe coffee cherries already presented their best flavor characteristics—therefore, the work of coffee farmers at processing plants/stations was to preserve these already-contained flavor characteristics in the coffee beans, without doing anything that might change them.

However, this viewpoint is changing. About 20 years ago, Brazil pioneered the use of pulped natural processing for coffee cherries, and since then, natural sun coffee beans have become common. Today, controlled fermentation—some call it "slow" natural processing—has also begun to emerge.

Reasons Why Farmers Choose "Slow" Natural Processing

About Processing Methods

In the development of many coffee processing method experiments, pulped naturals represent an important step, involving two approaches: coffee mucilage can be removed through mechanical and/or biological fermentation. Some people have questioned the flavor results produced by these two methods, and more and more reservations have been heard about the importance of removing coffee mucilage.

This was followed by some new ideas and experiments—especially regarding the natural sun drying process, and how to separate unripe and ripe coffee cherries. Incorporating factors of market profitability and producer creativity into the traditional concept of specialty coffee (origin, microclimate, variety), more and more people have recognized the importance of post-harvest processing in coffee flavor formation. This has further led to developments in the field of coffee sensory perception and the identification of coffee regional flavor characteristics, all of which have spread to other coffee-producing countries and regions beyond Brazil.

Natural Sun Coffee Bean Brand Recommendations

FrontStreet Coffee's freshly roasted single-origin natural sun coffee beans—such as Natural Sun Yirgacheffe and Natural Sun Sidamo coffee—offer full guarantees in both brand and quality, suitable for brewing with various equipment. More importantly, they offer extremely high cost-performance, with a half-pound (227g) bag priced at only around 70-90 yuan. Calculated at 200ml per cup of single-origin coffee with a 1:15 coffee-to-water ratio, one bag can produce 15 cups of specialty coffee, with each cup costing only about 5-6 yuan. Compared to café prices that often reach dozens of yuan per cup, this represents extremely high value for money.

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