People love coffee for its flavor and the effect it has on them. Coffee can wake you up, energize you, but also help you relax. There are many different types of coffee, though, and if you ever wondered what influences a coffee's flavor, you've come to the right place.
You may already know that the roasting process is important. But did you know that the processing of coffee cherries, aka coffee fruits, also plays a vital role in how a coffee tastes? In this article, you'll learn more about the different types of coffee processing, focusing on the natural processing method.
One thing to keep in mind: Just because they have other names doesn't mean the other methods aren't also natural processes! They just involve some more machinery to help the natural method along and control the fermentation process better.
What Is Coffee Processing Anyways?
Coffee grows on trees (unlike money), and there's some work involved to get it ready for drinking. Coffee processing happens after the harvest of coffee cherries from coffee trees. It is an important step on the coffee bean's path to coffee roasters.
There are various methods of coffee processing, but they all have the same goal: To dry the coffee bean and remove the coffee fruit around it - not necessarily in that order. The three most common coffee processing methods are:
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The washed process: The washed process, aka the wet process, is currently the most common method and results in a bright, acidic coffee. During this process, the outer layer of the coffee cherry is removed. The coffee beans are then fermented in water to remove the sticky substance around the bean (mucilage). After that, the beans are washed and dried. Hence the name washed coffee.
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The natural process: The natural process, aka dry process, is the least processed method and results in a full-bodied, fruity cup. We'll look at how exactly this method works further below.
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The honey process: While washed and natural coffees are the most common, honey processing is also popular. The honey process, which is very popular in Costa Rica, is a hybrid of the two other methods. The result is a coffee that tends to be on the sweeter side, which is one reason why processed coffees from Costa Rica are very popular. In this process, the cherries are partially de-pulped, but the mucilage is only removed after drying, allowing the coffee bean to absorb the natural sugars.
Two other processing methods are the anaerobic process and carbonic maceration processes.
The anaerobic method is similar to washed coffee, but fermentation happens in sealed fermentation tanks without oxygen. The result often tastes nothing like the washed or naturally processed version of the same harvest. The different flavors can be pretty interesting. This method is popular in Columbia.
During carbonic maceration, the whole coffee fruit is fermented before the layers are removed from around the precious bean. The flavor profile of these coffees is bold and intense. This process is popular in Panama.
The Natural Process Method
The natural process method, also called dry process, is the oldest method of processing coffee and the most environmentally friendly one. All it needs is some labor, space, and sunny days. It is the most used method in countries where coffee farmers have limited access to water.
Natural process coffee generally comes from countries like Ethiopia, Brazil, Guatemala, Honduras, Peru, Colombia, Yemen, Indonesia, Mexico, and Rwanda.
This process takes longer than the washed process, but it can produce coffees with more complex flavors and sweetness.
Steps Involved For Natural Process Coffee
There are four major steps involved in the production of natural coffee.
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Harvest of the coffee fruit.
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The harvested fruit is spread out on patios or raised beds, drying tables, or other suitable areas right after picking. Farmers choose an area that is in full sunlight all day long.
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In the following weeks, the cherries are turned regularly. After all, only the side exposed to the sun dries out properly. The turning is important for even drying and to avoid over-fermenation and rotting.
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The cherries are fully dry after two to six weeks, depending on the country and climate. At that stage, the coffee bean is extracted from the fruit via milling.
Once these steps are completed, the coffee beans are stored and distributed.
What Does Natural Coffee Taste Like?
The most important question is what the taste is like. Coffee lovers either love or hate the flavor notes of natural process coffees. In general, natural coffees are fruitier than washed coffees.
Berry like flavors are very common, but they also tend to have a little fermented kick. It's not uncommon to hear people describe these coffees with terms you usually encounter when talking about white wine.
The reason for the fruity flavor notes: In the natural process, the coffee cherries (the coffee fruit) dry on raised beds with the bean inside. This means the coffee beans have more time to absorb the fruit's sugar and flavor.
Natural coffees, especially from Brazil, can also have chocolatey notes and a smooth, velvety body.
What Are The Pros And Cons Of Natural Coffee?
Now that you know what natural coffee is and what's involved in making it, you may wonder what the pros and cons are. Let's take a look at what speaks for and against natural processing.
Pros
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Natural processed coffees have a nice, thick consistency.
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Strong and intense flavor, usually fruity.
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Natural processing requires no water.
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No need for additional machinery.
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No need for staff that can use the machinery.
Cons
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For some, the fruity flavor doesn't work.
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Sometimes, fermented flavors can be overwhelming.
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The natural drying process takes longer than the washed method.
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Needs a lot of space.
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Bigger risk for spoilage and over fermentation.
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Requires more manual labor.
How Do I Know If I am Buying Natural Processed Coffee?
The most convenient way to tell is if the coffee seller puts all the information on the label. Natural coffee will be labeled "natural" or "dry processed." Sadly, not many coffee sellers put that information on the label.
Asking usually costs nothing, so that's your next option: Contact the seller and ask them which processing method has been used for the coffee you're interested in. If they can't tell you, you may want to look for another source of coffee, especially if it's a roaster who doesn't know! Reputable roasters will always be able to tell you how the coffee was processed.
A hint of whether coffee is natural or washed is its origin, as natural coffee is most commonly grown in countries with hot, dry climates.
The coffee's flavor is also a giveaway: It will have a distinctive fruity or chocolatey flavor.
Conclusion
Natural coffee isn't for everyone, but you shouldn't dismiss natural process coffees after one experience that might not have been too pleasant. Some coffee drinkers think all natural coffees are boozy and taste too fruity, but there are also beautiful velvety, chocolatey coffees.
Overall, natural coffees have more complex flavors than washed coffees, and it's worth trying a variety of coffees from various processing methods to see which one you like best. Natural coffee processing is the best choice if you're an environmentally conscious customer.
