What are the main varieties of Brazilian coffee beans? Are the characteristics of the pulped natural processing method about drying halfway?

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FrontStreet Coffee - Introduction to Brazilian Coffee Varieties and Processing Methods

Brazil grows numerous coffee varieties, with Red Bourbon, Yellow Bourbon, Mundo Novo, and Catuai currently being the main varieties. Catuai, Acaia, Obatã, Aramosa, Laurina, and others are also being cultivated and researched. The Campinas Agricultural Research Institute in São Paulo is Brazil's renowned coffee variety improvement arsenal. The most widely planted Catimor globally is a masterpiece created by Portuguese and Brazilian scientists.

Common Pulped Natural Processing

Pulped Natural (Semi-Dry Processing) is a coffee processing method that receives little attention. This processing method is most commonly used in Brazil. Pulped Natural processing was initially called "dehulled cherry coffee," a concept that originated in Brazil twenty years ago. It was named this way because this processing method removes the skin before drying the coffee cherries, but must retain all the pulp and mucilage. It is a method between natural and washed processing, which can be further divided into two categories: pulped natural and honey processing.

Pulped Natural processing itself was born in Brazil as a processing method to shorten drying time. In the initial stage of processing, similar to washed processing, equipment from companies like Pinhalense is used to remove the pulp, and then a water conveyor belt transports the parchment beans. Afterward, the coffee enters the drying process with the mucilage component. A small portion of coffee mucilage dissolves in water, so during water processing, a small part will dissolve in the water, but most of the mucilage will still stick to the coffee.

The subsequent drying process takes about 20 days. The dehulled coffee appears light yellow, intermediate between natural and washed processing. The flavor profile also falls between natural and washed processing, with higher sweetness and body than washed processing. In the past, this processing was also called Semi Washed.

Knowledge Point: The more mucilage, the deeper the bean color, and you can feel stronger, more intense sweetness and mouthfeel.

In Brief

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