Coffee Processing Explained: What is a Pulped Natural / Honey Process Coffee? | Hasbean

Summary

In this video, we explore the pulp natural or semi-washed coffee process, where cherries are picked, cleaned, and separated to remove unripe or damaged ones. The cherries are then pulped using either traditional water or dry methods. A higher amount of pulp left on the seed is known as the honey process, which is popular in areas with limited water. The coffee is dried with the pulp layer on, enhancing the body while maintaining a cleaner, balanced flavor compared to fully natural coffee. This method is ideal for espresso, but careful monitoring is crucial to avoid over-fermentation. Once dried, the coffee is hulled, bagged, and sent to roasters worldwide.

Takeaways

• 😀 Pulp natural or semi-washed coffee cherries are processed by cleaning and removing unripe, overripe, and damaged cherries, as well as debris like soil, twigs, and leaves.
• 😀 Traditional water pulpers or dry pulp machines are used to separate the coffee cherries, with the decision to leave more or less mucilage affecting the final processing style.
• 😀 The honey process, which involves leaving more mucilage on the beans, is a variation of the pulp natural process and is common in areas with limited water resources.
• 😀 The pulp natural process helps create coffee with more body than washed coffee, but it remains cleaner and more balanced than naturally processed coffee.
• 😀 This processing method is often preferred for coffees used in espresso due to its balance and body.
• 😀 Coffee cherries processed by the pulp natural method must be carefully rotated and evenly dried to prevent over-fermentation or mold, which can spoil the final cup.
• 😀 After drying, the coffee is hulled to remove the parchment layer and then bagged for distribution to roasters worldwide.
• 😀 The pulp natural process is an effective method for areas like Costa Rica, where water is scarce and the honey process is popular.
• 😀 It is crucial to control the drying process to avoid issues like mold or uneven fermentation, which could negatively affect the coffee's flavor.
• 😀 Overall, the pulp natural process strikes a balance between washed and natural coffees, offering a unique profile ideal for various brewing methods.

Q & A

What is the pulp natural or semi-washed coffee processing method?

The pulp natural or semi-washed coffee process involves removing the outer pulp of the coffee cherry while leaving a layer of mucilage on the seed. This process is used to create a balanced coffee that has more body than washed coffee but is cleaner than fully natural coffee.

What steps are involved in the pulp natural process after the cherries are picked?

After the cherries are picked, they are cleaned to remove unripe, overripe, and damaged cherries, as well as soil, twigs, and leaves. The cherries are then pulped using either a traditional water method or dry pulp method.

What is the difference between pulp natural and honey process?

The honey process involves leaving more mucilage on the seed than the pulp natural process. A higher amount of mucilage results in a more complex flavor profile and body, whereas a less mucilage on the coffee seed, as in pulp natural, yields a cleaner cup.

Why is the pulp natural method popular in places with limited water supply?

The pulp natural process is popular in areas with scarce water resources because it requires less water for processing compared to washed coffee methods, which need large amounts of water for the fermentation and cleaning stages.

How does the pulp natural process affect the flavor profile of the coffee?

The pulp natural method typically results in a coffee that has more body compared to washed coffee but remains cleaner and more balanced than a fully natural processed coffee. This makes it particularly suitable for espresso blends.

What is the risk of not rotating the coffee during drying in the pulp natural process?

If the coffee is not rotated during drying, uneven fermentation or mold can occur, which could damage the coffee and negatively impact the final cup quality.

How is the coffee dried in the pulp natural method?

After pulping, the coffee seeds are dried on either raised Indian beds or patios with the remaining mucilage still attached to the coffee, allowing it to dry naturally under controlled conditions.

Why is the pulp natural process particularly suited for espresso coffee?

The pulp natural process enhances the body of the coffee, providing a fuller, richer texture that works well for espresso, while maintaining a cleaner and more balanced flavor compared to a natural processed coffee.

What happens to the coffee after it has dried in the pulp natural process?

Once dried, the coffee is hulled to remove the remaining parchment layer, then bagged and shipped to roasters worldwide for further roasting and consumption.

How does the pulp natural process compare to fully natural coffee in terms of flavor and processing?

Compared to fully natural coffee, the pulp natural process results in a coffee with a cleaner cup and more balanced flavor, while natural coffee tends to be fruitier and more intense, often with a heavier body. Pulp natural coffee also requires less water and has a more controlled drying process.