Natural Dry Process is the oldest coffee processing method that is a post-harvest process of coffee until it becomes green bean. Since centuries ago, farmers who lacked access to water and machinery used this method. This method is widely used in sunny and dry climates, so that the coffee beans can dry in direct sunlight.
The harvested cherry beans are spread out on a large drying area. The drying of the fruit is carried out for several weeks in direct sunlight. While the Natural Dry Process is taking place, there is also a fermentation process.
The fermentation process takes place while the cherries are still in their skins. Interestingly, Natural Dry Process fermentation can give a strong fruit flavor due to the sugar in the pulp seeping into the seeds.
As they dry, the cherries will shrivel and turn dark in color. Then, after the drying process is complete, farmers separate the dried pulp. Meanwhile, the green beans will go through a sorting and storage process.
Coffee experts recognize this method for its bold, fruity flavors and notes of grapes. Some green bean finishes exhibit prominent berry aromas and sweetness.
This method is increasingly recognized because it has been applied in all coffee-producing countries, such as in Ethiopia, Brazil, and Yemen. In fact, in Ethiopia it has the cultural significance of being known as “natural Yirgacheffe” or “natural Harrar.” The quality character is considered exceptional with a unique flavor profile. Its quality character is considered exceptional with a unique flavor profile.
Post-harvest coffee processing using the Natural Dry Process is an ancient coffee processing tradition that utilizes sunlight. Nonetheless, the end result is an interesting and pleasant taste. For more details, read the information below.
Cherry Bean Harvesting
The first step before starting the journey of coffee beans to the next stage of the process is harvesting the beans. This stage requires skilled hands who are experts in understanding which coffee plants are ready to harvest and which are not. Each region may have a different coffee harvesting period.
Basically, coffee beans do not ripen at the same time, so harvesters must be able to distinguish the best cherries that are ready for harvest. Selective harvesting involves picking each fruit individually. Next, we enter the post-harvest process of coffee.
Ripe cherries have a brilliant color in shades of red or purple. When touched, they feel firm and plump. Meanwhile, underripe cherries are green or yellow in color. On the other hand, overripe cherries can have an adverse effect on the final flavor profile of coffee.
Coffee Fruit Sorting
The next step is sorting. After coffee picking, farmers carefully separate the high-quality coffee. Bean pickers conduct a careful inspection by evaluating the size, shape and appearance of the fruit.
Only coffee cherries that are ripe, healthy, and meet the standards can go through the next process. Meanwhile, coffee cherries that do not pass the selection will be set aside for the production of low-quality green beans or compost.
The sorting process is essential to produce uniformity and consistency among coffee beans in each batch of the process. By maintaining uniformity in size and maturity, the subsequent drying stage can take place evenly, resulting in uniform beans and a harmonious cup profile.
In addition to manual sorting, pickers usually immerse the coffee cherries in water. Fruits that float above the surface of the water are usually damaged and of low quality. All these sorting processes are useful for fine-tuning the quality of the coffee so as to obtain a smooth and balanced flavor profile.
Drying Process
Next, coffee drying takes place naturally under the sun until dry. Farmers spread the coffee fruit thinly with the help of wind and sunlight. Gradually, the fruit will lose its moisture content. Usually, the natural fermentation process occurs after the fruit is plucked from the branches.
The drying process is highly dependent on weather conditions. The fruit will be drier and more consistent in sunny and dry climates. However, unpredictable weather is a factor that affects the drying speed and quality of green beans.
To inhibit mold growth and excessive fermentation, coffee farmers turn them over using brooms or wood. That way, the fruit can dry evenly and avoid fruit rot that causes a decrease in green bean quality.
As they lose moisture content, the bright color of the cherries turns to a dark color, and their once dense and plump appearance withers, indicating that the drying process is almost complete. The natural drying process allows the coffee cherries to interact with their environment, capturing the essence of the soil in which the coffee plant is grown. Factors such as soil composition, altitude, and surrounding flora cause the final flavor profile of the coffee beans, resulting in a coffee with a true sense of terroir.
Coffee Bean Grinding
Once the drying process is complete, the flesh of the cherries is dry, brittle, and easy to remove. The dried coffee cherries are collected from the drying area and run through the milling machine.
Milling machines use friction to separate the outer husk and parchment layer from the coffee beans, exposing the green bean inside. Pulping also involves polishing the coffee beans to achieve the final green bean ready for sorting.
Green Bean Sorting and Grading
Green beans are sorted by size, density, and defects to ensure uniformity of shape. Coffee beans are also divided into different grade categories, such as specialty grades and standard grades, based on their quality and flavor characteristics.
After sorting and grading, the green beans go through a process of being carefully packed in burlap bags, each holding a story of origin. These bags begin the journey to the coffee-consuming countries, where the coffee is roasted and brewed.
What is the Natural Dry Process Flavor Profile?
The flavor profile of Natural Dry Process coffee is notable for its fruity, clear, and often tropical flavors. From intense berry aromas such as blueberry, strawberry, and raspberry to exotic fruit flavors such as mango, pineapple, and jackfruit. In conclusion, the flavor profile of this process coffee is a combination of unique sweet and sour flavors.
