The Natural Process, also known as the Dry Process, is one of the oldest and most traditional methods of coffee processing. It dates back centuries and is still widely used, especially in regions with limited access to water and advanced processing equipment. This method is often employed in arid and sunny climates, where the coffee cherries can dry naturally under the sun.
In the Natural Process, freshly harvested coffee cherries are spread thinly on raised drying beds or patios. The cherries are left to dry under the sun for several weeks, and during this time, they undergo a fermentation process while still intact within the fruit's skin. The fermentation process imbues the beans with fruity and intense flavors as the sugars in the cherry pulp infuse into the coffee beans.
As the cherries dry, they naturally shrivel and darken. Once the drying process is complete, the dried cherry pulp is removed, and the green coffee beans are sorted and stored.
Natural Process coffees are renowned for their bold, fruity, and sometimes wine-like flavors. They often exhibit prominent notes of berries, stone fruits, and a sweet, full-bodied taste. Due to its increasing popularity, the Natural Process method has been embraced in all coffee-producing countries but is particularly dominant in regions like Ethiopia, Brazil, and Yemen.
The Natural Process has cultural significance in those coffee-growing regions, especially in Ethiopia, where it is believed that coffee originated. Ethiopian Natural Process coffees, famously known as "natural Yirgacheffe" or "natural Harrar," have earned a reputation for their exceptional quality and distinct flavor profiles.
Lily's Coffee - Ethiopian Guji Natural Processed Beans
Lily's Coffee presents an exquisite offering with their Ethiopian Specialty Guji coffee. Rooted in Ethiopia's rich coffee heritage, this premium selection unveils a captivating symphony of flavors, showcasing the intricate interplay of climate, altitude, and natural processes.
- Single-Origin: Lily's Coffee showcases the purity of a single-origin with its Natural Guji beans. A medium roast that preserves the nuances of the 100% Arabica beans, a symphony of aromas and an intense flavor profile unfolds, epitomizing the essence of the Guji region.
- Symphony of Tastes: The taste profile is a masterpiece of vibrant complexity. The bold brightness and immaculate clarity of the coffee unveil notes of honey that intertwine with the zesty tang of citrus, concluding with the comforting embrace of cocoa.
- Quality Sourcing: Lily's Coffee sources its beans meticulously from a family farm in Shakisso Guji, underscoring its commitment to quality. Organically cultivated and subjected to rigorous profiling, only Grade 1 specialty beans find their way into each bag, delivering an uncompromising coffee experience.
- Roasting Expertise: The roasting and packaging of Lily's Coffee beans are carried out with precision and expertise in Chicago. This final step ensures that the beans' potential is fully realized.
The Natural (Dry) Process offers a glimpse into the age-old traditions of coffee processing, where the sun's warmth and the earth's embrace collaborate to produce flavors that intrigue and delight.
Let's explore the Natural (Dry) Process in more detail:
Harvesting
Harvesting is the first crucial step in the Natural (Dry) Process, setting the stage for the journey of coffee cherries from the coffee trees to the processing stations. This delicate phase requires skilled hands and an acute understanding of the coffee plants to ensure that only the ripest and highest-quality cherries are selected.
At the heart of the Natural Process lies the meticulous task of Selective Harvesting—a practice that forms its very foundation. Unlike the mechanized approaches adopted in certain coffee-growing regions, this method entails the delicate process of hand-picking each coffee cherry individually. With precision and expertise, coffee farmers and skilled laborers traverse the verdant plantations, scrutinizing the coffee trees to discern and gather only those cherries that have achieved optimal ripeness.
This discernment of ripe coffee cherries is nothing short of an art form. Depending on the specific coffee varietal, ripe cherries are characterized by their resplendent hues, often displaying deep shades of red or purple. To the touch, these cherries exude a plump and firm texture, indicating their readiness. In contrast, underripe cherries, typically sporting green or yellow tones, lack the full development of sugars and flavors.
On the other hand, overripe cherries might exhibit signs of wrinkling or fermentation, imparting detrimental effects on the final coffee's flavor profile. The process of Selective Harvesting harmonizes human skill with nature's cues, setting the stage for the intricate journey that Natural Process Coffee embarks upon.
In regions with extended coffee harvest periods, coffee farmers may need to make multiple passes through the coffee trees to pick the cherries at their peak ripeness. Coffee cherries do not ripen uniformly, so a single round of harvesting is often insufficient to gather all the ripe cherries. This meticulous process involves selectively plucking exclusively ripe cherries from the branches, leaving the green ones to mature for a subsequent period of two to three weeks. Upon completion of this duration, these green cherries transform, shifting from their initial state to red and dark red hues, signifying their readiness for harvest.
Selective harvesting forms the foundation of coffee quality. The attention to detail in hand-picking only ripe cherries guarantees that the beans entering the Natural Process are of the highest standard. This careful selection is essential in producing the distinctive and intense flavor profiles associated with Natural Process coffees. By implementing selective harvesting, coffee farmers synchronize their harvesting efforts with the trees' fruiting cycles, respecting the rhythm of nature to yield the best possible coffee cherries.
Sorting
Sorting is a critical step in the Natural (Dry) Process that follows the harvesting stage. After the coffee cherries are hand-picked from the coffee trees, they undergo a meticulous sorting process to separate the high-quality cherries from any damaged or unripe ones. This stage ensures that only the best cherries proceed to the subsequent steps of the Natural Process, contributing to the overall quality of the final coffee.
Coffee pickers and sorters closely examine each coffee cherry, evaluating its size, shape, and appearance. Ripe and healthy cherries that meet the desired standards proceed to the next stage of the Natural Process. By contrast, cherries that don't meet the criteria are set aside or used for other purposes, such as producing lower-grade coffee or compost. The sorting process begins with removing any defective or damaged cherries. Defects can include underripe or overripe cherries, cherries with visible insect damage, mold, or physical injuries. These cherries can negatively impact the quality and taste of the final coffee, so removing them at this stage is essential.
The sorting process is pivotal in fostering uniformity and consistency among the coffee beans within every batch. By maintaining uniformity in size and ripeness, the subsequent drying stage can progress evenly, resulting in uniformly dried beans and a harmonious cup profile. In addition, producers conduct a "float test" by submerging the cherries in water. Those cherries that tend to float atop the water surface are classified as defective and subsequently excluded, often finding their purpose in lower-grade coffees. This rigorous sorting regimen contributes to refining coffee quality and attaining a refined and balanced flavor experience.
Drying
The drying stage is a pivotal and defining step in the Natural (Dry) Process. After the coffee cherries have been selectively harvested and sorted, they embark on a journey of natural sun-drying, where they transform from plump and vibrant fruits into dark, shriveled shells, revealing the green coffee beans within. This process takes place on raised drying beds, patios, or even on the ground, where the cherries are left to bask in the sun's warmth and gentle breeze.
The coffee cherries are spread out in thin layers to dry naturally. The drying beds or patios provide ample space for air circulation and even exposure to sunlight. As the cherries rest on these surfaces, they gradually lose moisture, continuing the fermentation process that has begone as soon the cherries have been picked from the branches. That process of fermentation will imbue the coffee beans with their unique flavors.
The drying process's success is heavily dependent on weather conditions and timing. The drying process is more predictable and consistent in regions with dry and sunny climates. However, unpredictable weather patterns, such as rain or sudden temperature changes, can affect the drying speed and quality of the coffee beans.
To ensure uniform drying, coffee farmers or workers regularly turn and rake the drying cherries. This gentle movement prevents mold or fermentation from developing and promotes even drying. The cherries must be diligently tended to during this phase to avoid any spoilage that could diminish the coffee's quality.
Over the course of three to four weeks, the coffee cherries undergo a gradual reduction in moistness, and the seeds inside the cherries reach a moisture level of about 11%. As they lose water, the cherries' vibrant colors transform into dark hues, and their once firm and plump appearance shrivels, indicating that the drying process is nearing completion.
The natural sun-drying process allows the coffee cherries to interact with their environment, capturing the essence of the land where they were cultivated. Factors such as soil composition, altitude, and surrounding flora contribute to the final flavor profile of the coffee beans, resulting in coffees with a true sense of terroir.
Hulling
Once the drying process is complete, the coffee cherries have faded and darkened. The dried cherry pulp is brittle and can be easily removed at this stage. The dried cherries are collected from the drying area and run through a hulling machine at this stage. The hulling machine uses friction to separate the outer skin and the parchment layer from the coffee beans, revealing the green coffee beans within. Hulling also involves polishing the beans to achieve the final green coffee beans ready for sorting and grading.
Sorting and Grading
The green coffee beans are sorted based on size, density, and defects to ensure uniformity within each lot. They are also graded into different categories, such as specialty grades and standard grades, based on their quality and flavor characteristics.
Once sorted and graded, the green coffee beans are carefully packed in burlap bags, each holding the story of its origin. These bags of coffee embark on a global journey to coffee-consuming countries, where they will be roasted and brewed to perfection.
Flavor Profile
The flavor profile of natural process coffees is a captivating journey for the senses, offering a tapestry of distinct and often wildly adventurous tastes. Unlike other processing methods, natural process coffees are renowned for their fruit-forward nature, showcasing an array of fruity, juicy, and often tropical flavors. That can range from intense berry notes like blueberry, strawberry, and raspberry to exotic fruit flavors like mango, pineapple, and jackfruit. These vibrant fruit notes create an immediate sensory connection, evoking the experience of biting into a ripe piece of fruit.
Cafe Monteverde
Cafe Monteverde's Natural Process Arabica Coffee is a symphony of nature's finest attributes. It's coffee with a flavor profile that speaks to the essence of Costa Rica's terroir and a commitment to sustainable practices.
- Costa Rican Arabica: Comprising Arabica varieties such as Caturra, Catuaí, and Venice, this 100% Costa Rican Arabica Coffee celebrates the nation's coffee legacy.
- Single-Origin: This Natural Process Coffee is a tribute to Costa Rica's smallholder coffee farms, nestled between 1,300 and 1,450 meters above sea level in Monteverde Cloud Forest.
- Flavor Complexity: The Natural Process variety unveils a symphony of complexity. With intricate fruit and floral notes that intertwine seamlessly with the essence of sweet cedar and the delightful tang of acidic berries, this coffee is a work of art.
- Origin-Roasted Perfection: The beans are roasted to perfection at their origin in Monteverde, Costa Rica, ensuring that the coffee you enjoy is a true embodiment of its region.
In summary, the flavor profile of natural process coffees is a symphony of flavors, a dance of acidity and sweetness, and an exploration of the natural world captured in a cup. It's an invitation to venture beyond the conventional and embrace the uncharted territory of coffee's potential flavors. Whether you're drawn to the exotic fruitiness, the wine-like complexity, or the distinctive terroir-driven nuances, natural process coffees promise an unforgettable sensory experience that reflects the artistry of the process and the beauty of the land.