Natural, or sometimes referred to as unwashed coffee is the oldest preparation method which has been used for centuries. Natural coffees are typically very fruit-forward and funky- tasting, as the sugary cherry ferments around the bean.
If you want something simple and less funky, then why not try our range of washed coffee.
The roasting of coffee beans can have a huge impact on the flavour, but so can the processing. One of the best examples of this is with naturally processed coffees. One of the best examples of this is with naturally processed coffees.
As mentioned above, natural coffees tend to have more fruity flavours with tastes of the fermentation. This is due to the bean being given more time to interact with the cherry, or coffee fruit. The natural sugars break down the mucilage layer of the bean rather than it being washed, like the process of washed coffee. This process is very time consuming and takes a lot of care and attention. Cherries that are left to over ferment are considered defects so there is a lot of pressure on producers to get this stage perfect.
The drying process can take up to 6 weeks, the expert farmers will turn and rotate the beans often to ensure that they are dried evenly. Once the seeds are dry, they are then removed from the cherry or ‘coffee fruit.’ This is a very popular method and is most commonly used in areas where clean water is scarce.