Natural Process – Tradition is also quintessential

In simple terms, coffee processing uses various methods to separate coffee beans from the rest of the fruit. The coffee cherry is made up of the pulp, skin, fruit, mucilage, and other components. All of these need to be removed from the bean before roasting.

As the specialty coffee industry has developed, various processing methods have been adopted. Among these, the most traditional and long-standing is the natural processing method, which has been used for 9 centuries in Ethiopia and has gradually become popular in specialty coffee growing regions that lack abundant water sources, such as Ethiopia and Brazil. This is the most basic processing technique, as the coffee is simply dried in the sun after harvest – it is simple, inexpensive, does not require modern machinery, and is highly dependent on human labor and weather conditions.

The "ingredients" needed here are sunlight and a clean, flat surface. After harvesting the ripe cherries, farmers spread them out to dry directly in the sun. During this process, the coffee beans can absorb the nutrients from the ripe fruit. Natural Processing (Dry processing) is complete when the moisture content of the coffee drops to 10-12%.

Natural Processing, a technique rooted in Ethiopia's 9-century coffee-growing history, has gained popularity in Specialty Coffee regions with limited water resources

While sun drying is common, some choose to dry the cherries on raised beds, while others dry them on patios or in combination with mechanical dryers. During this process, farmers regularly turn the coffee to prevent mold, rot, and fermentation. Another important point to consider when processing specialty coffee using the natural processing method is the intensity of sunlight. When it is necessary to reduce heat, the drying racks must be moved into the shade. In addition to drying on a flat surface, the natural processing method can also be carried out in a more unique way by drying the cherries directly on the tree (the Pasa technique). The coffee is not harvested but left to dry on the tree.

Human experience plays a major role in the success of this method. Therefore, in addition to being low-cost, requiring no machinery, and being easy to implement, natural processing also carries many risks.

Natural Processing offers flexibility, allowing for sun drying on raised beds, patio drying, or a combination of both, sometimes incorporating mechanical dryers

From a general perspective, the steps in the natural processing method can be systematized. However, when examining specific processing plants, we can see that each plant will make certain adjustments to one or two steps to create its own unique process that is better suited to the direction and characteristics of the specialty coffee produced there.

Harvesting

The natural processing method begins with the most fundamental and core element – the coffee cherries on the tree. These cherries are then harvested by hand or machine and transported to the processing plant. Depending on the collaboration between farms, these plants may be single-unit facilities or co-ops. In areas where the natural processing method is used, the processing plant typically consists of one or two warehouses, large porches or raised drying racks, and a few large pieces of equipment.

Sorting Ripe Cherries

After picking, the coffee cherries are manually sorted according to their ripeness. The perfectly ripe, plump, and standard cherries are prioritized to a separate area, while the remaining cherries are divided into smaller groups according to their ripeness.

Upon harvest, coffee cherries undergo manual sorting based on ripeness, ensuring consistent quality

Extended Drying

The perfectly ripe coffee cherries that have been selected and separated are placed on large patios or raised beds to ferment and dry for 2-4 weeks. This process is time-consuming and highly dependent on humidity and rainfall. To prevent mold and insect attacks, farmers must regularly turn the cherries on the drying racks. To shorten the drying time, some plants use mechanical dryers instead of sunlight, which carries many natural risks.

This step is very important and needs to be carefully controlled. Drying the cherries for too long in strong sunlight can cause them to overdry and crack or break during subsequent processing steps. Conversely, if not dried sufficiently, the coffee cherries will be too moist and have an unpleasantly sour flavor.

The skill and experience of the farmer play a crucial role in influencing the final quality of the dried coffee

Hulling and Drying

Hulling and drying is also known as the drying process. After spending weeks basking in the sun and relatively high temperatures, the dried coffee cherries are now dark purple and no longer plump and round. At this point, they are taken to special hulling machines (or done manually in some places) to crack open the dried cherries and separate the beans.

After weeks of being bathed in sunlight and relatively high temperatures, the coffee will be brought into the peeling machines

Flavor

Coffee contains a variety of sugars, different acid groups, and phenols – components that create the unique flavor of each variety. This trio is found in the fruit pulp. Processing steps, separating the beans from the fleshy pulp, will directly affect and transform the aroma of the beans. Coffee that has undergone the natural processing method has a strong body, wild and complex flavors. The extended fermentation and drying process allows the coffee beans to absorb a rich amount of sugar, creating a captivating intensity and richness. The flavor profile of natural processed coffee is often associated with blueberries, strawberries, and wine, which are very characteristic. They are easy to find common ground with the drinker thanks to their clear, easy-to-extract flavor range and the pleasant refreshing sensation with each sip of coffee.

However, in the Specialty Coffee industry, this method has sparked two opposing opinions: some love it, while others do not. In contrast to the infatuation with the new, intense, and somewhat wild flavors of natural processed coffee, there is an unpleasant feeling for those who are looking for the original flavor notes. The reason is that this method has reduced the overall flavor clarity by mixing the flavors together and limiting the acidity of the beans. This makes the beans tend to be heavier and have a slight acidity. In other words, we will have to overlook some of the natural characteristics of coffee to welcome the appearance of new flavor layers.

After weeks of basking under the sun and natural heat, the coffee beans are ready for hulling, removing the outer layers to reveal the green beans

Quality

This traditional Specialty Coffee processing method for hundreds of years depends heavily on humans, weather, especially sunlight, rainfall, and humidity, so it cannot create consistency and is difficult to control the flavor of coffee beans. Even for the same variety of coffee grown in a growing region, there will be differences in quality and flavor profile between different batches. Because how can we ensure that the intensity of sunlight, temperature, humidity, etc. always reach a safe level to create a healthy, non-moldy, and pest-free raw material for the subsequent processing stages? Therefore, the proportion of defective beans due to contact with natural factors in the processing method is often relatively high.

Overall, the impact of natural processing on specialty coffee quality and flavor is a complex issue with both positive and negative aspects.

Some argue that natural processing diminishes overall flavor clarity by blending flavors and limiting natural acidity

After natural processing, honey and washed processing were gradually developed in an effort to improve the quality and maximize the flavor of Specialty Coffee by researchers. Each processing method has a different approach and steps to find the "perfect match" for producers.

The drying stages require meticulous planning and execution to ensure optimal results

Coffee processing plays a pivotal role in shaping the quality and flavor profile of the beans. Choosing the right processing method is crucial to unlocking the inherent potential of the coffee cherries. Dry processing, a traditional and nature-driven approach, offers a unique set of opportunities for Specialty Coffee producers.

Harnessing the Sweetness of Dry Processed Coffee

Dry processed coffee beans are renowned for their intense sweetness, reminiscent of ripe fruits and fermented berries. This captivating sweetness stems from the extended drying and fermentation process, allowing the beans to absorb a rich concentration of sugars. Each sip unveils an unforgettable sweetness that lingers on the palate, paving the way for the intense chocolatey notes that emerge upon roasting. For those seeking a bold and untamed coffee experience, natural processed beans are an irresistible choice.

Navigating the Natural Elements

While natural processing presents a compelling path to exceptional coffee, it is not without its challenges. The method's reliance on natural factors, such as sunlight, rainfall, and humidity, can introduce an element of inconsistency. If not carefully managed, the beans may develop defects that detract from the overall flavor. This inherent variability demands meticulous attention from producers, who must closely monitor the drying and fermentation stages to ensure optimal results. However, for those who master these intricacies, natural processing offers the chance to create extraordinary flavor profiles that elude other methods.

Improper management can lead to defects in natural processed coffee beans, affecting the overall flavor profile

A Beacon of Hope for Water-Scarce Regions

In areas where water is a precious resource, natural processing emerges as a viable solution. Unlike washed processing, which consumes significant amounts of water, natural processing relies primarily on sunlight and air circulation to achieve the desired dehydration. This resource-efficiency makes it a compelling choice for producers in water-scarce regions, enabling them to cultivate high-quality coffee without compromising environmental sustainability.

Empowering Small-Scale Farmers

Dry processing's simplicity and low-tech requirements make it an attractive option for small-scale farmers with limited access to capital and resources. Unlike washed processing, which often demands costly infrastructure and equipment, natural processing can be carried out with minimal investment. This accessibility empowers farmers to participate in the Specialty Coffee market, providing them with a pathway to economic empowerment and sustainable livelihoods.

A Testament to Tradition and Innovation

Over centuries, natural processing has stood as a cornerstone of coffee production, particularly in regions like Ethiopia, the birthplace of Specialty Coffee. While modern processing techniques have emerged, natural processing remains a cherished tradition, offering a unique perspective on coffee's inherent potential. The method's ability to yield complex and distinctive flavors, coupled with its environmental and economic benefits, ensures its enduring relevance in the Specialty Coffee landscape.

Dry processing empowers small-scale farmers with limited capital, allowing them to harvest, sort, dry, and hull coffee manually

Conclusion

Dry processing presents a double-edged sword for Specialty Coffee producers. Its reliance on natural factors introduces inherent variability, while its resource-efficiency and potential for exceptional flavor profiles offer immense rewards. Ultimately, the choice of natural processing hinges on the producer's expertise, risk tolerance, and access to resources. For those who embrace the challenge, natural processing unlocks a world of possibilities, allowing them to craft coffee that is both captivating and distinctive.

Image source provided and collected by partner farm XLIII Coffee

Q1: What is the natural processing method?

Dry processing uses sunlight to remove the coffee bean from the fruit. Farmers spread ripe cherries on raised drying beds, turning them regularly to prevent mold and insect damage. Once the moisture content reaches 10-12%, the process is complete. The dried cherries are then hulled to release the green coffee beans.

Q2: What are the advantages of natural processing?

- Water-efficient: Ideal for regions with limited water resources because it eliminates washing steps.

- Low-tech: Requires minimal equipment, making it accessible for small-scale farmers with limited capital.

Q3: How to ensure quality natural processed coffee beans?

- Management: Farmers need experience to manage drying time, temperature, and fermentation to minimize defects.

- Moisture control: Reaching the optimal 10-12% moisture content is crucial for good quality beans.

- Drying alternatives: Some farms use mechanical dryers to control external factors impacting the beans.

Q4: What are the steps in natural processing?

- Harvest: Ripe coffee cherries are picked.

- Sorting: Cherries are sorted by ripeness.

- Drying: Cherries are spread on drying beds for 2-4 weeks.

- Hulling & Drying: Once dry, the hulls are removed to release the green coffee beans.

Q5: Is natural processing suitable for Specialty Coffee?

It depends. Dry processing offers a solution in water-scarce regions, but careful management is essential. The potential for unique flavors and resource efficiency can be attractive for Specialty Coffee producers, but the risk of inconsistency requires expertise.