Coffee Processing - NATURAL

The Natural processing style stands as the oldest method of coffee processing, with its presence spanning the globe and manifesting in diverse qualities.

1. Initially, coffee is harvested through either manual or mechanical means.
2. The coffee undergoes a meticulous sorting process, often done by hand, to eliminate any under- or overripe cherries, as well as leaves or sticks. Alternatively, rotating screens may be employed for this purpose. In this method, fully ripe, plump cherries adhere to the screen, while smaller or less mature cherries are separated and fall out. The entire cherries are then carefully laid out to dry in their intact form.
3. Extended drying periods are typically linked to the development of more pronounced fermented flavors. Effective control over the drying process can be achieved by adjusting the depth of the drying bed or by modifying the frequency of raking and rotation. To conserve heat and enhance microbial activity, covering the coffee during cold nights or creating mounds can be employed as beneficial techniques.
4. During the drying phase, various bacteria and yeast present in the air actively break down the sugary fruit of the coffee cherry into a diverse array of compounds. These by-products play a pivotal role in crafting the distinctive fruit-forward character that characterizes naturally processed coffee.

5. The drying process can extend for a period of 3-6 weeks, necessitating meticulous monitoring and consistent turning of the coffee. This attention to detail is crucial to ensure the production of a uniform, defect-free final product.