Characteristics of Natural Process Coffee - An Introduction to the Steps and Features of Natural Coffee Bean Processing

Introduction to Natural Process

Natural process, also known as the "whole berry drying method," is an ancient processing technique.

The history of natural processing is extensive, making it the simplest among all current processing methods. Natural processing involves simply spreading coffee cherries directly on the ground for sun-drying. The main purpose is to dry and dehydrate the coffee through sun exposure. The drying period typically lasts 15-30 days. During the drying process, coffee cherries require constant manual turning to ensure even heating and ventilation, which facilitates drying while preventing the bottom of the cherries from prolonged contact with the ground that could lead to mold growth. After drying is complete, the coffee cherries turn deep brown with a moisture content of approximately 12%.

Is Coffee Processing the Same as Coffee Fermentation?

In coffee processing, fermentation is a crucial step that not only removes the mucilage from coffee but also affects the flavor and sensory characteristics of the coffee. Controlling this process during coffee processing means improving coffee bean quality and consistency. However, the fermentation process is very complex. Fermentation is a natural process where microorganisms such as yeast and bacteria consume and metabolize compounds in coffee cherries, such as sugars and acids. The final result is that these compounds are broken down into acids and alcohols.

Simply put, the natural coffee processing method involves drying the entire coffee cherry, which results in not only a higher degree of fermentation but also a longer fermentation time, typically developing more tropical fruit flavors.

Advantages of Natural Process Coffee

The advantages of natural processing include simple operation and low cost, making it very suitable for regions and countries facing water scarcity.

Most importantly, this processing method also preserves more of the coffee's flavor. After natural processing, the coffee cherry husk becomes very light and brittle, allowing for easy hulling using a hulling machine. However, the disadvantages of natural processing are equally obvious. Due to weather constraints, this method is not suitable for rainy and humid regions. Secondly, it requires a longer time, making quality control particularly important and requiring frequent monitoring. Finally, there is an increased probability of defective beans or impurities.

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