How to Drink Natural Process Coffee? What Are the Characteristics of Natural Process Coffee?

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The natural processing method is the most primitive and ancient coffee processing method.

In fact, historically, the vast majority of commercial-grade coffee produced in Brazil has been processed using the natural method. This is because the local climate is particularly suitable for this processing method. However, there has been a gradual shift in this approach in recent years. Natural processing, also known as the natural drying method, has become increasingly accepted and even welcomed by the specialty coffee industry. More coffee newcomers and connoisseurs have developed a taste for natural-processed coffee, leading more coffee farmers to choose this processing method.

Natural processing reduces the moisture content of coffee through extensive sun-drying. This is a relatively ancient processing method with lower costs and is also the simplest processing approach.

The harvested coffee cherries are poured into large water tanks, where mature and full cherries sink to the bottom, while floating beans are removed. The entire coffee cherries, including pulp, skin, and mucilage, are placed on drying patios for sun-drying until they reach a moisture content of approximately 12%. This process takes about two to four weeks. Finally, a hulling machine removes the dried hard fruit skin, pulp, and parchment layer, revealing the green coffee beans.

What are the characteristics of natural-processed coffee?

Although natural-processed coffee has fruit acidity, it is generally well-balanced with a rich body and distinct sweetness. More importantly, naturally processed beans develop a unique fermentation aroma.

For example, FrontStreet Coffee's natural-processed Yirgacheffe, Sidamo, Panama, and others.

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