Natural coffee processing, also known as the dry or unwashed method, is one of the oldest and most traditional methods of coffee processing. It involves drying the coffee cherries with the skin, pulp, and mucilage intact before removing the layers to reveal the beans. The natural process contributes to the coffee industry by offering unique and fruit-forward flavor profiles compared to other processing methods.
Unique Characteristics of Natural Coffee Processing.
The main coffee processing methods are full washed (wet), honey (pulped natural), and natural (dry) processing. Full washed coffee focuses on removing all layers of the coffee cherry, while honey processing removes only the skin and part of the pulp, leaving some mucilage on the beans. In contrast, natural processing dries the beans with the entire cherry intact. This article will primarily discuss the natural processing method and its distinctive characteristics.
Natural processing imparts a distinct flavor to the coffee beans due to the extended contact between the beans and the fruit’s sugars, enhancing the beans’ inherent sweetness, resulting in coffee with notes of berries, tropical fruits, and even wine-like characteristics. Compared to washed coffees, natural processed coffee generally exhibit sweeter, fruitier, and more complex cup. The beans also tend to have a heavier body and lower acidity compared to washed processed beans.
Steps Involved in Natural Coffee Processing
The natural processing method begins with the careful harvesting of ripe coffee cherries. Once harvested, the cherries are spread out in thin layers on drying beds or patios, where they are left to dry under the sun. This step is crucial in natural processing, as it allows the coffee beans to absorb flavors from the surrounding cherry pulp and skin.
Throughout the drying process, which can take anywhere from two to four weeks, the cherries are regularly turned and monitored to ensure even drying and prevent mold growth. Unlike the washed method, which removes the cherry’s pulp before drying, the natural method retains the cherry intact during this stage. Compared to full-wash process, which involves depulping, fermentation, and washing, natural processing relies solely on the sun and air for drying.
After reaching the desired moisture content, the dried cherries are stored in a cool, dry place to rest for 30 to 60 days. This resting period, also known as the “reposo” phase, allows the flavors to develop and stabilize before moving on to the final processing steps.
The last stage of natural processing is hulling. In this step, the dried cherry layers are removed from the beans, revealing the green coffee beans. These beans are then sorted, graded, packed, and shipped to coffee roasters worldwide.
Pros and Cons of Natural Processing
Pros
- Environmental impact: Natural processing requires less water than the washed method, making it more environmentally friendly and sustainable in water-scarce regions.
- Flavor uniqueness: The method produces a unique and complex flavor profile that is highly sought after by specialty coffee enthusiasts.
- Economically viable for regions with limited resources
Cons
- Production consistency: The natural process can be challenging to control, leading to inconsistencies in flavor and quality.
- Potential for defects: The extended drying period and exposure to environmental factors may result in a higher risk of defects, such as mold or fermentation issues.
- Requires careful monitoring during drying
Renown Natural Coffee Producing Region.
Natural coffee processing is common in countries with limited water resources or less-developed infrastructure, such as Ethiopia, Yemen, and Brazil. These regions often produce distinctive and flavorful coffee beans, which benefit from the fruit-forward characteristics of natural processing. Here are three renowned examples of naturally processed coffee and their unique characteristics.
- Ethiopia’s Yirgacheffe: Ethiopia is often regarded as the birthplace of coffee. It produces some of the some of the finest naturally processed beans. The Natural Yirgacheffe, in particular, are celebrated for their distinct fruity flavors. The natural processing method enhances this characteristics and imparts profound berry sweetness often described as having notes of strawberries, blueberry, and dark chocolate. Its distinctive floral and citrusy aroma also adds to its overall complexity and appeal. It’s truly a must-try for anyone interested in exploring the unique flavors of natural processed coffees.
- Yemen’s Mocha: Yemen, like Ethiopia, has a long history of coffee cultivation and is known for its traditional natural processing methods. The Yemen Mocha (or Mocca) is one of the most famous naturally processed coffees. The coffee is known for its distinctive winey acidity, full body, and complex flavors spectrum (ranging from: fruity sweetness of dried fruits, to spicy notes of cinnamon or cardamom, and occasionally a hint of cocoa). It’s a truly unique coffee experience that showcases the distinctive impact of natural processing.
- Brazil’s Cerrado : the world’s largest coffee producer, also has a significant share in the natural processing method. The Cerrado Mineiro region, known for its consistent rains and dry winters, produces some of the best natural processed coffees. Cerrado Natural coffee often carries nutty and chocolatey flavor profile, alongside sweet notes of caramel and a hint of red fruit. Due to their robust body, low acidity, and sweetness, this coffee is ideal for espresso, making it a popular choice among baristas.
Brewing and Food Pairings Recommendations.
Natural processed coffees work well with brewing methods that highlight their unique flavors. It often pairs well with immersion brewing methods, such as French press and cold brew. It can also work with pour-over (V60 or Chemex) and Aeropress. These methods allow for a more controlled extraction and highlight the coffee’s fruity and complex notes.
When it comes to food pairings, natural processed coffees pair well with fruity or chocolatey desserts, as well as rich, savory dishes (like nuts or cheese) that complement the coffee’s coffee’s fruity and complex flavor profile.
Conclusion
Natural coffee processing is a traditional and environmentally friendly method that imparts unique flavors and characteristics to the beans. While it can be challenging to maintain consistency and avoid defects, the resulting coffee is highly sought after by specialty coffee enthusiasts. By understanding the nuances of natural processing, coffee lovers can better appreciate the distinctive characteristics of naturally processed coffees. So, next time you see the word “Natural” on the packaging, you now know what taste you can expect in that cup of coffee.
Our References
- Perfect Daily Grind. (2018). The Coffee Processing Methods Explained. [https://www.perfectdailygrind.com/2018/01/coffee-processing-methods-explained/]
- Royal Coffee, Inc. (n.d.). Natural Process Coffee: What It Is & Why It’s So Flavorful. [https://royalcoffee.com/natural-process-coffee/]
- Specialty Coffee Association (SCA): Coffee Processing Methods. [https://sca.coffee/science-education/coffee-processing-methods]
- James Hoffmann: The World Atlas of Coffee: From Beans to Brewing – Coffees Explored, Explained and Enjoyed.
- Coffee Confidential: Coffee Processing [https://www.coffeeconfidential.org/processing/]
