The Processing Method of Pulped Natural Coffee Beans: What's the Difference Between Pulped Natural and Honey Processing?

In coffee processing methods, both natural and washed processing are well understood by most people. However, when it comes to pulped natural and semi-washed processing, many become confused. What exactly are these processing methods, and how do they affect coffee flavor? In this article, FrontStreet Coffee has dedicated a special topic to "pulped natural" processing to help everyone thoroughly understand this processing method.

Pulped Natural or Semi-Washed?

Actually, pulped natural processing and semi-washed processing refer to the same method, as both incorporate elements from natural and washed processing. However, its correct name should be Pulped Natural, which literally means "pulp natural."

This processing method was born in Brazil in 1990. Before this method emerged, Brazil used traditional natural processing, which involved roughly spreading coffee cherries over large drying patios because it was the lowest-cost method. This approach often led to contamination with other impurities and made the coffee susceptible to infection and spoilage, resulting in overall rotten flavors.

As early as the mid-18th century, the Dutch were already using washed processing for coffee. However, this was impractical for Brazil, a country with limited water resources. Using washed processing would require an average of 10-20 tons of water per ton of coffee cherries. Given Brazil's enormous coffee production volume, water consumption at this scale was unsustainable.

By 1990, Brazil finally invented the pulped natural processing method through numerous experiments.

The Pulped Natural Processing Method

Coffee cherries are first sorted in water tanks to remove defective floating fruits. Next, the skin, pulp, and part of the mucilage layer are removed, followed by one hour of washing. Due to the short soaking and fermentation time, the mucilage cannot be completely washed away, leaving some mucilage residue on the parchment. The sticky parchment coffee is then spread on drying patios to dry, preferably using well-ventilated African raised beds.

At this point, some might notice that this seems similar to washed processing. That's correct! It's very similar to washed processing, with the key difference being that the soaking time is much shorter, allowing the mucilage layer to be preserved for the subsequent natural drying phase.

Compared to washed processing, this method saves significant amounts of water, reduces resource costs, and improves upon the poor quality of Brazil's traditional natural processing. Because the skin and pulp are removed, the natural drying time is significantly shortened, thereby reducing the risk of infection. It can be said to be Brazil's unique processing method adapted to local conditions.

What is the Flavor Profile of Pulped Natural Coffee?

In FrontStreet Coffee's bean selection, there is one coffee that uses pulped natural processing: Frontsteet Brazil Red Bourbon. It originates from the state of Minas Gerais at an altitude of 1,000 meters. FrontStreet Coffee uses a medium roast for this coffee.

FrontStreet Coffee: Brazil · Red Bourbon Coffee Beans

Country: Brazil
Region: Cerrado, Minas Gerais
Altitude: 1,000 meters
Variety: Red Bourbon
Processing: Pulped Natural
Flavor: Caramel, peanut, cream, chocolate, almond

Through cupping, Frontsteet Brazil Red Bourbon exhibits high sweetness, cleanliness, smoothness, and low acidity, with flavors of peanut, almond, nuts, and chocolate. Coffee processed using this method shows excellent acidity, sweetness, flavor balance, and aroma, though it may not be considered stunningly impressive.

The Evolution of Pulped Natural: Honey Processing

Today, pulped natural processed coffee is rarely seen. However, many people don't realize that the honey processing method, one of the three main processing methods we're familiar with, was actually developed by Costa Rica by adapting Brazil's pulped natural processing method. The biggest difference between honey processing and Brazil's pulped natural method is that honey processing uses no water at all. Therefore, the selection of coffee cherries is more stringent, pursuing full, rich mucilage.

Coffee mucilage is located primarily between the skin and pulp, above the parchment layer, and consists of water, proteins, reducing sugars, and pectin. In fact, mucilage is also part of the pulp. When coffee cherries mature, they produce pectinase enzymes internally. These enzymes break down pectin bonds, softening the originally hard pulp fibers into a hydrogel mucilage rich in sugar and pectin. When machines remove the skin and most of the hard pulp, the remaining mucilage layer wrapped around the parchment is what we call "mucilage."

In the world of coffee processing, mucilage is a very sweet substance characterized by high moisture content and high sugar content, and it's not easily separated from coffee seeds. Therefore, the key to creating refined fruit flavors through honey processing lies in the amount of mucilage retained and the degree of sugar fermentation. Farmers can use specialized mucilage removal equipment with quantitative controls or adjust the frequency of manual turning each day to obtain different honey-colored green coffee beans.

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