Introduction:

Coffee is the product of a complex process that transforms humble coffee cherries into the rich, aromatic beverage we adore. Among the various methods employed in coffee production, the "natural coffee process" stands out for its unique impact on flavor. In this blog post, we will delve into the step-by-step journey of natural coffee processing, exploring the intricate details of each stage and how they contribute to the distinctive flavors that grace your cup.

1. Harvesting:

The natural coffee process begins with the careful selection of ripe coffee cherries. Expert coffee pickers meticulously handpick cherries at the peak of ripeness, ensuring an optimal sugar content within the fruit. These cherries are often referred to as "red cherries" due to their mature, deep red color. Of course they can also be yellow, orange and pink depending on the varietal.

2. Sorting:

Once harvested, the cherries undergo sorting, a crucial step in maintaining the coffee's quality. Sorting involves the removal of any unripe or damaged cherries, as well as any foreign matter. This meticulous selection process ensures that only the best cherries proceed to the next stage.

3. Drying:

Drying is the heart of the natural coffee process and plays a pivotal role in shaping flavor. The sorted cherries are spread out in thin layers on raised drying beds or patios, where they are left to dry in the sun. This process can take up to several weeks, during which time the cherries naturally lose moisture, intensifying their sugars and flavors. The natural sugars within the cherries interact with the coffee beans, infusing them with unique fruity, fermented, and sometimes wine-like notes.

4. Turning:

To ensure even drying and prevent over-fermentation, the cherries must be regularly turned by hand. This task requires skill and precision as the coffee producers carefully rotate the cherries to promote uniform drying and prevent mold or undesirable fermentation flavors. Some producers like Las Lajas have perfected this into an art.

5. Resting and Milling:

After reaching the desired moisture content, the dried cherries are rested to stabilize their moisture levels. They are then processed to remove the dried outer skin (pulp) and parchment layer, revealing the green coffee beans. This milling process prepares the beans for export and further roasting.

6. Roasting:

The unique flavor profile of naturally processed coffee beans requires a skilled roaster. Roasting involves exposing the green coffee beans to precise levels of heat for specific durations. During this process, the sugars, acids, and aromatic compounds within the beans undergo a remarkable transformation. The longer drying process in natural coffee leads to greater sugar content, which, when roasted, caramelizes and imparts a range of fruity, chocolatey, and floral flavors.

7. Grinding and Brewing:

Once roasted to perfection, the beans are ground and brewed to release their full potential. The choice of grind size, brewing method, and water temperature further influence the flavor in the cup, allowing you to explore the intricate nuances of natural coffee.

Conclusion:

The natural coffee process is a labor-intensive journey that yields a cup of coffee brimming with character and complexity. From the selection of ripe cherries to the artful roasting process, every step contributes to the rich tapestry of flavors found in natural coffee. As you savor your next cup of natural coffee, take a moment to appreciate the expertise and care that goes into creating this exceptional brew, and relish the captivating flavors that only nature and skilled craftsmanship can provide.