Topic 5: Natural process
Video
Welcome to this session on the Natural process. The Natural process is the oldest coffee processing method and has become increasingly popular in specialty coffee markets due to its unique flavor characteristics.
In this topic, participants will learn how whole coffee cherries are dried without pulping, allowing flavor development to occur inside the fruit during the drying period. The session covers harvesting, sorting, pre-drying, sun-drying, and storage practices required to produce high-quality Natural coffees.
Special emphasis is placed on cherry selection, drying management, moisture control, and defect prevention. Because cherries remain intact throughout the process, careful monitoring is essential to avoid mold development and over-fermentation.
By the end of this topic, learners will understand how Natural processing can create coffees with enhanced sweetness, fruit-forward flavors, complex aromatics, and a fuller body while maintaining quality and consistency.
Audios
Chapter 1: Feature of Natural process
This chapter introduces the Natural process and explains its impact on sweetness, body, fruit int...
Chapter 2: Harvesting and sorting
This chapter explains the importance of strict cherry selection to ensure uniform drying an...
Chapter 3: Pre-drying, sun-drying and storage
This chapter describes the drying and storage techniques required to produce clean, high-quality...
