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Processing method
Natural process and Honey process
Natural processing, also known as dry processing, is one of the oldest and most traditional methods of processing coffee cherries. After hand-picked harvest, the cherries are laid directly to bamboo beds to be dried in the sun with the skin and fruit intact. The sun enhances the natural flavours of the coffee which is contained in the protective layer of the skin.
Natural processing tends to give a more pronounced fruit-forward flavour to the coffee, often with a heavier body and pronounced sweetness compared to washed coffees.
Honey process consists of removing just the pulp from the coffee cherries after harvest. By removing the pulp, the cherry is left with its sweet and sticky honey, which is where the “honey” process gets its name from. The cherries are then taken directly to bamboo beds to be dried in the sun. During this process, the beans need constant stirring in order to dry properly.
Honey-processed coffees often exhibit a pronounced sweetness and complexity, due to the fruit’s honey layer that remains in contact with the bean during drying. The cup generally has a fuller body than washed coffee, but it is cleaner than naturally-processed coffee.
