Have you ever wondered what makes specialty coffee truly exceptional? Apart from the exquisite flavor profiles and enticing aromas that tantalize our taste buds, a key factor lies in the processing method used. Among the various processing techniques, the natural processing method has emerged as a favorite among specialty coffee producers and connoisseurs alike. In this blog post, we will delve into the mesmerizing journey of coffee cherries transforming into those precious beans using the natural processing method.

Understanding the Natural Processing Method

At its core, the natural processing method involves allowing the coffee cherries to naturally dry with the beans still inside before separating them. This method is also known as the dry or unwashed process. Unlike the wet processing method where the cherries are immediately stripped of their outer layers, natural processing preserves the cherry's skin and pulp during the drying process.

The Art of Natural Processing

Picking specialty coffee is a meticulous and labor-intensive process that demands utmost precision and expertise. Prior to processing, experienced coffee farmers embark on a painstaking journey to meticulously select only the finest coffee cherries. Armed with a discerning eye, they assess each cherry, ensuring it meets the stringent criteria for specialty coffee. Only the ripest cherries, characterized by their vibrant color and optimal ripeness, are carefully plucked from the trees. This meticulous selection process guarantees that only the highest quality cherries, bursting with flavor potential, make it to the processing stage. It is through this dedication and attention to detail that specialty coffee reaches its truest expression, delighting coffee enthusiasts with its nuanced flavors and remarkable complexity.

Drying

After the cherries are harvested, they are spread out on raised beds or patios to dry under the sun. This stage typically lasts for several weeks and requires meticulous monitoring to ensure even drying and prevent spoilage. As the cherries dry, they undergo a transformation, as the sugars inside the fruit are absorbed by the coffee bean, imparting rich and fruity notes to the final cup. The natural drying process allows the coffee to develop a full-bodied and vibrant taste, with the flavors intensified and complexity enhanced. This stage of specialty coffee production demands patience, skill, and careful attention to detail to achieve the desired quality and flavor characteristics that make natural processed coffees highly sought after by coffee aficionados.Once harvested, the coffee cherries are sorted and spread out on a drying bed or patio, where they are left to bask in the sun. This extended exposure to the elements allows the cherries to dry naturally over a period of several weeks. Throughout this time, the cherries are frequently turned to ensure even drying and prevent mold formation.

The Role of Fermentation in Natural Processing

During the drying process, fermentation plays a critical role in shaping the coffee's profile. As the cherries dry, the sugars from the cherry pulp begin fermenting, infusing the beans with distinctive fruity and fermented flavors. This fermentation period can last anywhere from one to four weeks, depending on climatic conditions and the desired flavor profile.
Fermentation in natural processing can be a delicate balance, requiring the expertise and experience of the coffee producers. Proper fermentation is necessary to bring out the desired flavors without allowing the beans to overferment, which could result in unwanted sour or vinegar-like tastes.

Flavor

Naturally processed specialty coffees showcase a tantalizing array of flavors and characteristics that truly captivate the senses. These unique beans, dried with their fruit intact, offer an exceptional depth and complexity. With their distinct sweet, fruity, and wine-like notes, they immerse the palate in a symphony of flavors. The natural processing method allows for the infusion of vibrant berry, tropical fruit, and chocolate undertones that elevate the coffee's profile.

Be warned, however, if you aren’t into having your coffee black. Some, if not most, naturals won’t be suitable as espresso with milk. The fruitiness can be overwhelming and mismatches with the sweetness of the milk which can be off putting. Read the tasting notes and use your intuition regarding this or check with your local roaster if in doubt. They will definitely be able to help guide your selection.

About the Author - David Patteson

With two decades of experience operating teams within Restaurants and Cafe’s, Dave is not only an award winning coffee roaster but also an experienced barista trainer, successful manager, and entrepreneur. Managing and roasting within businesses such as White Whale Coffee Roasters, Tattooed Sailor Coffee Roasters and One Penny Black, Dave can provide you with the knowledge and know-how on how to take your home coffee experience to the next level. Whether you need advice on coffee to buy, machines, a grinder, or just want to give filter coffee a try; we can point you in the right direction. Need help with a blend for espresso or want to know what a Single Origin is? Just ask. We’d love to help and share our passion for coffee.