What's the Difference Between Raisin Honey Process and Raisin Natural Process in Special Coffee Processing Methods?

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What's the Difference Between Raisin Honey Processing and Raisin Natural Processing?

FrontStreet Coffee briefly explains the differences between raisin honey processing and raisin natural processing methods.

Raisin Honey Processing (Costa Rica - Canet Estate)

Mature coffee cherries (yellow-skinned Catuai) are sun-dried for 72 hours, then processed using the washed method. After removing the fruit skin, 100% of the mucilage is retained and sun-dried again. This process combines the fermented wine aroma of natural processing, the clean taste of washed processing, and the sweetness of honey processing.

Raisin Natural Processing

After harvesting fresh cherries and flotation sorting, the outer fruit skin is removed and placed on African drying beds for 5 days, turning every 2 hours. Then they are placed on cement floors in shaded areas, spread in layers 15-20 cm thick. During the day, after each 2-hour drying period, they are covered with plastic sheets. When water droplets form on the plastic (about 2 hours later), the sheets are opened to allow the coffee cherries to contact fresh air for 2 hours, then covered again. This process is repeated. At night, they are piled into mountain-like shapes and covered with thick black plastic sheets. When moisture content drops to 11%, they are bagged but not sealed and stored in the warehouse. After the coffee cherries gradually cool down, they are sealed in Grain Pro bags and left to rest until moisture naturally stabilizes to around 10.5%.

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