Coffee Bean Processing Methods: Natural Processing - Ethiopia Natural Yirgacheffe Yirgacheffe G1

Natural processing is a traditional method of primary coffee bean processing. Currently, ancient coffee-producing countries like Ethiopia and Yemen still almost exclusively use natural processing to handle their raw beans.

In natural processing, the dense beans identified in water tanks—namely mature or semi-mature beans—are first spread out on drying patios for natural drying. The specific time depends on local climate conditions, generally requiring two to four weeks. When the coffee beans' moisture content drops to 12%, they are then processed through a hulling machine to remove the dried pulp and silver skin, completing the process.

Natural Processing Method Overview

Natural processing has extremely high climate requirements. If rain is encountered during the drying process, the beans can become damp and moldy. Natural processed beans appear yellowish in their raw state, and after roasting, the center cut will appear brown rather than the white color of washed beans. Natural processed beans generally have better sweetness and body, with less acidity, but their quality is relatively unstable with significant variations. Due to the lower cost of natural processing, it's not only widely used in Ethiopia and Yemen but is also commonly used for Robusta varieties grown in Africa and Indonesia.

Other Processing Methods

Honey Processing: This method involves scraping off the skin while leaving the mucilage on for drying. It's categorized by the degree of scraping: yellow honey (60% scraped), red honey (30% scraped), and black honey, which is essentially fully natural processed. The flavor profile falls between washed and natural processing.

Washed Processing: This method features long fermentation times, relying entirely on water washing and fermentation to remove the pulp before drying. It produces refreshing acidity with clean, elegant flavors that highlight floral notes.

Semi-washed Processing: This method first uses machines to scrape off the pulp and mucilage, followed by water washing and fermentation.

Semi-washed Processing Details: Semi-washed processing actually removes more mucilage than honey processing, leaving only a very small amount for natural drying. The beans are dried for three days, then dehydrated using a dryer until reaching 10% moisture.

72-Hour Double Wash: Kenya's washed processing method typically involves 24-32 hours of water washing and fermentation. Kenya requires two fermentation periods totaling 72 hours.

Coffee Details

Country: Ethiopia

Grade: G1

Region: Yirgacheffe Gediyo

Altitude: 1900-2100 meters

Processing Method: Natural

Variety: Heirloom

Producer: Kebel Aricha

Flavor: Light fermented wine aroma, sweet orange, spices, honey sweetness

This batch of Yirgacheffe is produced at the Kebel Aricha processing station, where approximately 650-700 small coffee farmers deliver their ripe coffee cherries for processing in exchange for cash. After the processing station screens the usable cherries, they are directly placed on raised beds for sun drying. During the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural drying, workers use machines to remove the outer pulp depending on weather and temperature conditions, then transport them to Addis Ababa for storage. Typically, naturally processed beans are stored as parchment beans until hulling just before export to ensure the quality of the raw beans. This batch of natural processed Aricha is rated as G1, the highest grade by the ECX. From the appearance of the raw beans, consistency, freshness to the dry aroma and flavor, everything is excellent. If you enjoy bright acidity and rich berry flavors, you absolutely cannot miss this!

FrontStreet Coffee Natural Aricha Flavor Description: Light fermented wine aroma, jujube, sweet orange notes, dark berries, lychee, starfruit, peach, nectarine, longan and red date aroma, honey sweetness, cocoa with subtle spice notes, full body with persistent aftertaste.

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