Natural Processed Coffees

 

Naturally Processed Coffees

 

This variation moves the drying step to much earlier in the process—just after picking—and eliminates the washing/soaking completely, so that the coffee bean is in contact with its fruity cherry much longer than traditionally-processed coffee. The whole coffee cherries are dried, sometimes on raised beds and sometimes raked into a single layer on cement patios, and once they reach the ideal moisture level (no higher than 12%), their entire hulls are removed mechanically to reveal the green coffee seed. This extended contact between seed and fruit results in—surprise!—a much fruitier coffee. Sometimes the fruit exhibits itself in citrusy characteristics; other times with intense berry notes.

 

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