FrontStreet Coffee - Introduction to Natural Process Coffee

Natural processing is one of the most "simplistic and straightforward" coffee processing methods. The entire process can be reduced to three key steps: "picking, drying, and hulling." We say "one of" because in Colombia and Rwanda, there exists a processing method called semi-washed processing, which treats coffee beans with maximum efficiency (we'll discuss this more when we cover washed processing). Editor's note

The Complexity Behind Simplicity

However, saying that natural processing is simplistic and straightforward isn't entirely accurate. For high-quality natural processing, the process can begin with picking, sorting and selecting coffee cherries in water tanks, removing unripe coffee beans, and then proceeding with the drying process.

And the climatic changes during these twenty-plus days can have a tremendous impact on coffee flavor. One could say that natural processing is a method that depends heavily on weather conditions, where coffee is an agricultural crop that farmers rely on to support their families, entirely at the mercy of nature's favor.

Natural processed coffee is one of the most primitive coffee processing methods, passed down since the beginning of commercial coffee cultivation. And while the natural processing method may seem simple, it involves numerous influencing factors.

Factors Affecting Natural Process Coffee Quality

In principle, natural processing only requires stable direct sunlight to proceed. However, the production conditions in many coffee-producing countries are not ideal, and many farmers can only dry coffee on the ground, causing naturally processed coffee to absorb more earthy and onion-like flavors. For this reason, naturally processed beans have historically had a poor reputation.

After natural processing gained popularity, origins invested more funds in building African beds for coffee bean exposure or established concrete patios to avoid the adverse effects of unfavorable environments on coffee flavor. Consequently, the flavor quality of naturally processed coffee has greatly improved in recent years.

Flavor Profile of Natural Process Coffee

During the fermentation process, natural processing retains the coffee pulp and fruit skin, which imparts charming wine-like aromas and fruit flavors to the coffee, along with excellent sweetness and complex aromas.

For many coffee enthusiasts, the most beloved aspect is its charming aroma, and natural coffee captures consumer attention right from the aroma. Although delicious natural processed coffee has enchanting flavors, explosive aromas, and high sweetness, it offers a truly distinctive coffee experience.

Coffee Knowledge: Ethiopia's Coffee Heritage

Knowledge point: Ethiopia holds a pioneering position in the coffee world, being the birthplace of Arabica beans. It is currently the largest Arabica-producing country in Africa. The Kaffa Forest in Ethiopia is particularly known as the "coffee gene pool."

FrontStreet Coffee's Philosophy

In short: FrontStreet Coffee is a research-oriented coffee establishment dedicated to sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee events each month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible prices. This has been FrontStreet Coffee's principle for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473