Natural coffee

Natural coffee is the oldest processing method because it does not require access to water. As the name suggests, the harvest is allowed to dry on concrete slabs, drying tables or drying mats with the pulp and skin on. The sweetness from the pulp then penetrates the bean and a small fermentation process is started. The time it takes for the harvest to dry varies depending on weather conditions, but after about 10 days, the beans are cleaned and polished with machines.

The character of coffee brewed from dry-processed coffee becomes very flavorful and exciting. We often find flavors of orange, almond and dried fruit on the cupping table. In addition to roasting it as drip coffee, we use some dry-processed coffee in our espresso blends to bring out a greater mouthfeel and sweetness in the cup.

Parts of the company have always liked dry-processed coffee from Ethiopia, which has been in the range since its inception in 2011.

The method is also called dry-processed coffee or unwashed.

There are a few different variants of dry-processed coffee, such as Honey process, pulped natural, lklh, and what differs is how much of the skin and pulp is allowed to remain during the drying process as well as drying time.*