Natural coffee comes from one of the oldest and most practiced methods of processing coffee today; Natural processing. The process came about after the initial discovery of coffee in Ethiopia and has been in use ever since. It is most common in countries such as Ethiopia and other regions with drier climates and a low supply of water resources. In this article, you are going to learn about the entire natural processing method; but first, how does natural coffee taste like
What’s The Flavour of Natural Coffee?
The flavour has been described as sweet with fruity undertones due to a few factors you will learn in the processing method.
The Natural Processing Method
After harvesting, the coffee cherries are allowed to dry in the sun for a few weeks. They are left to dry on raised beds or patios and are frequently rolled over or raked to prevent spoiling. At night, the cherries are covered to avoid damage from rain and moisture.
This process leaves the whole coffee cherry intact; there is no depulping. When the cherries are left to dry, they absorb all the flavours of the fruit including the mucilage (the sticky, sugary layer surrounding the cherry). The enclosed environment (the surrounding layer of fruit) supports fermentation when drying. By the time the drying phase is over, the coffees moisture level is reduced to 10 – 12%.
The drying phase is pretty straightforward. However, there are a few issues; for instance; If great care is not taken during drying, coffee can spoil or mould. This can ruin a whole batch. Moreover, there is a higher chance of human error because there is little or no machinery used during this process. Also, the coffee’s flavour may be uneven. Thus, tasting and testing must be carried out.
In what is called the ‘pasa’ technique, the coffee cherries are not harvested; rather, they are left to dry and ripen further on the coffee trees. With this technique, there is no need to dry the cherries once harvested. This technique leads to a slightly different flavour.
Removal of Seeds
After the cherry has been sufficiently dried, the seed is removed. The process is done carefully to remove the seed with the cherry and mucilage intact. This phase adds good qualities such as a fruity taste onto the seed.
After removal of the seeds, the beans are ready to be sold.
In this article, you’ve learnt that the natural or drying process is best suited to regions with little water sources. You have also discovered that the natural processing method is simple, with little or no use of machinery. All that remains is for you to taste naturally processed coffee. You can get these fine natural coffees such as Yirgacheffe, Sidamo, Lekempti and Djimmah from us. We have excellent prices, and we guarantee that you will enjoy your cup of natural coffee.