Coffee Processing Methods | Tree-Drying Process | Introduction to Tree-Dried Coffee Flavors and Characteristics

Tree-Dried Fruit Processing Method

Some coffee farmers deliberately let coffee cherries dry on the tree, a method called "dried on the tree," "tree dry-process," or tree-dried fruit. The beans come from a late harvest, taken after the cherry has already dried on the branch. Put simply, in seasons with abundant sunshine the fruit is allowed to dry into purplish-black raisins on the tree before it is picked, and only then is it processed with the usual sun-drying method.

Tree-drying is common in Yemen and Brazil, and the technique has lately been found in beans from Bali, Indonesia. Growers there break the branch without picking the fruit, which raises the coffee's sweetness but lowers its brightness. It also lets the cherries stay on the tree longer without fermenting, provided the weather is moderate and the trees are shaded. In low-altitude, high-temperature areas it is not recommended, because the cherries begin fermenting on the tree and the flavor quality suffers.

Tree-dried fruit, as the name suggests, means fruit dried on the tree. As the cherries dry naturally, they take in abundant sunlight and absorb nutrients from the tree, which builds a richer aroma, sweetness and flavor. The drawback is a shorter harvest window and more fruit dropping during drying, so it remains a relatively expensive specialty coffee. Coffee grown this way has excellent acidity and sweetness along with notable bitterness and balance. In the aftertaste some bitterness shows, yet the cup keeps a texture that is both clean and full of flavor.

How is Tree-Dried Fruit Coffee Processed? What are its Characteristics?

Tree-drying requires enough sunlight for the fruit to dry evenly on the tree, and it must be harvested by hand one cherry at a time to ensure each one is dried to the right degree. Only fruit from the top and middle of the tree can be used, because fruit below the middle receives too little sun and is not dry enough. As a result, many cherries from trees processed this way cannot be used and must be discarded or sold cheaply.

After harvesting, the fruit is dried on racks. These hand-picked, fully ripe brown fruits still hold very uneven levels of moisture and sweetness. Rack drying evens out the moisture and lets the sweetness develop more completely.

Because Ethiopia is widely considered the origin of coffee, it still holds more than four thousand unnamed coffee varieties. When buying Ethiopian beans, the variety field is therefore often marked simply as Heirloom. The beans vary in size, and a single batch may contain more than ten different varieties. Unlike Central and South America, where specific varieties can be classified, Ethiopia has not been able to separate them. There has been real progress in recent years, however, as the world-renowned green coffee merchant Ninety Plus, also known as 90+, has begun planning the cultivation of a single-variety Yirgacheffe, calling it VARON, or Variety plus One.

FrontStreet Coffee Recommendation

For an easy introduction to Brazilian coffee, try FrontStreet's Cerrado Red Bourbon, a classic single origin from the well-known Cerrado region. It is a half-sun processed Red Bourbon, a common variety in South America, and a medium roast brings out creamy peanut, toasted bread, caramel and hazelnut aromas. The cup is rounded and low in acidity with a mild bitterness, and it works in pour-over, moka pot, espresso SOE, siphon or French press.

For something sweeter and more distinctive, FrontStreet's Brazil Queen Estate comes from Mogiana, near South Minas, where fertile red volcanic soil feeds the fruit and builds a full aroma. The rare Yellow Bourbon variety, a natural mutation of Red Bourbon, gives a cleaner fruit character and a sugarcane sweetness that other regions do not have, along with fruit and chocolate notes, whether brewed by pour-over, moka pot or home espresso machine.

Brazilian coffee is also the foundation of FrontStreet's espresso series. Its low acidity, balanced body and friendly price make it the first choice for many espresso recipes, including FrontStreet's Classic Blend, Specialty Blend and Black Cocoa Blend. Brazilian beans supply chocolate and cream aromas plus a gentle balance of sweet, sour and bitter, and that balance also helps keep extraction consistent.