Natural Coffee Process معالجة القهوة الطبيعية

Summary

This video takes viewers through the process of natural coffee processing, a centuries-old method still used today, particularly in Ethiopia. The process begins by extracting the coffee beans from ripe cherries, then drying them on raised beds to enhance fruity flavors. The video highlights the attention to detail required to avoid spoilage during the lengthy drying period, which can last up to four weeks. After drying, the beans are hulled and sorted before being stored for shipment. With its focus on the unique qualities of naturally processed coffee, this video offers an in-depth look at one of the world's most cherished coffee methods.

Takeaways

• 😀 The natural coffee processing method is one of the oldest and still widely used techniques worldwide, especially in Ethiopia.
• 😀 This method involves drying coffee cherries with the seeds still inside, which results in more pronounced fruity flavors compared to other processing methods.
• 😀 Ethiopia is renowned for perfecting the natural processing method, which is evident in its coffee production.
• 😀 The natural method is particularly suited for regions with dry, sunny climates, as it requires a lack of humidity to prevent mold and other defects.
• 😀 The quality of the coffee cherry plays a significant role in the final taste. Only the ripest cherries are used in natural processing.
• 😀 After harvesting, the cherries are transported to a washing station (though the term 'washing' is misleading, as it's about drying, not washing).
• 😀 The main difference between natural and washed coffee is the drying period; natural coffee stays in the fruit for longer, allowing for more fruity flavor development.
• 😀 Natural processing requires constant attention, as the cherries must be regularly turned to ensure even drying and avoid defects like mold.
• 😀 The drying process for natural coffee can take three to four weeks, much longer than washed or honey-processed coffee.
• 😀 After drying, the coffee cherries are hulled to separate the beans from the fruit, after which they are manually or mechanically sorted for quality control.

Q & A

What is natural processing in coffee production?

Natural processing is the oldest method used to extract coffee beans from the cherry. The beans remain inside the fruit for a longer period during the drying process, allowing the beans to absorb fruity flavors from the cherry.

Which country is known for mastering natural coffee processing?

Ethiopia is renowned for mastering the natural processing method, and it is considered the birthplace of Arabica coffee.

What flavor notes are typically associated with coffee processed using the natural method?

Coffee processed naturally tends to have pronounced fruity flavors, such as hints of cherries, berries, strawberries, and sometimes tropical fruits.

How is natural coffee processed compared to washed coffee?

In natural processing, the beans remain inside the cherry for a longer drying period, while in washed processing, the beans are quickly extracted from the fruit and washed, usually within 12 hours of harvesting.

What role does the ripeness of the cherry play in natural coffee processing?

The quality of the cherry is crucial in natural processing. Only the ripest cherries are used, as the freshness and ripeness significantly affect the flavor profile of the coffee.

How does the drying process differ for natural coffee compared to washed coffee?

Natural coffee is dried with the cherry still intact, which can take 3 to 4 weeks, allowing the beans to absorb more fruity flavors. In contrast, washed coffee is dried much quicker, usually within a day or two, as the beans are separated from the fruit before drying.

What kind of environment is ideal for drying natural coffee?

Natural coffee is typically dried in regions with dry, sunny weather and low humidity to prevent mold and other issues. This ensures a slower, controlled drying process.

Why is constant monitoring essential during the natural coffee drying process?

Constant monitoring is necessary because the beans are exposed to natural elements during drying, which can lead to uneven drying, mold, or other issues if not carefully managed.

What is the importance of rotating or flipping the cherries during the drying phase?

Rotating or flipping the cherries ensures uniform drying and prevents any parts of the cherries from becoming over-dried or moldy. This is essential for maintaining the quality of the coffee.

What happens after the coffee cherries are fully dried?

Once the cherries are fully dried, they are moved to a dehusking station where the beans are separated from the cherry, then undergo further classification and quality control before being stored for export.