Fortuna Roaster Series: What Makes a ‘Natural’ Process Coffee?
William Barton, Head Roaster | Fortuna Enterprises, LLC
Natural processing is one of the oldest forms of coffee fermentation still in use on modern coffee farms. Because of the long history and detailed procedures involved in developing such coffees, natural-processed varieties are often some of the most complex and delicious options available.
The Natural Process
Because coffee beans are really the seeds of a coffee cherry, the outer "fruit" needs to be removed. The most common method of removing the seed from the cherry is by soaking the fruits in tubs of water and allowing them to ferment for anywhere between 24 and 72 hours. This is called the "washed process," and it’s by far the most common method of processing in specialty coffee.
The natural process, otherwise known as dry process, involves allowing the cherry to dry whole over a period of several days. Excess sugars ferment and break down while the coffee seed is still contained inside the fruit. Interest in this methodology dropped in the 60’s and 70’s as newer methods of fermenting coffee became more widely understood.
However, natural process has been gaining in popularity over the past several years because farmers and producers are giving more care to the drying of the coffee cherries. Evenly dried cherries produce coffee beans that have fruity-jam flavors as well as the inherent flavor of the land in which it was grown.
Expected Tasting Notes
Because the seed has been in contact with its drying fruit for much longer than in the washed process, you can expect more unique flavors that tend toward jam, fruit, and rustic, unrefined sugars.
Examples of Fortuna Natural Process
We’re incredibly excited to offer our June featured Microlot: Honduras La Joya Natural. This coffee has all of the bright and nutty flavors of a Honduras Marcala alongside the raw sugar sweetness and strawberry jam finish imparted from the natural processing.
Another popular natural process offered by Fortuna is our Natural Ethiopian Yirgacheffe. In the past, we’ve sourced this from Idido, Konga, and Dumerso - yet all fit a similar flavor profile. The natural processing here puts an edge on the traditional blueberry flavor of Yirgacheffe coffees. If you’re interested in finding out more about how natural processed coffees taste when compared to washed process coffees, try our natural Ethiopian Yirgacheffe next to our washed Ethiopian Yirgacheffe. The difference is like night and day.
If you’ve never tried a pour over or a shot of natural process coffee, the flavor will definitely surprise you. If you’re anything like me, you’ll quickly discover that you have a new favorite coffee!
- William Barton
Head Roaster
Fortuna Enterprises, LLC
Natural processing is one of the oldest forms of coffee fermentation still in use on modern coffee farms. Because of the long history and detailed procedures involved in developing such coffees, natural-processed varieties are often some of the most complex and delicious options available.
The Natural Process
Because coffee beans are really the seeds of a coffee cherry, the outer "fruit" needs to be removed. The most common method of removing the seed from the cherry is by soaking the fruits in tubs of water and allowing them to ferment for anywhere between 24 and 72 hours. This is called the "washed process," and it’s by far the most common method of processing in specialty coffee.
The natural process, otherwise known as dry process, involves allowing the cherry to dry whole over a period of several days. Excess sugars ferment and break down while the coffee seed is still contained inside the fruit. Interest in this methodology dropped in the 60’s and 70’s as newer methods of fermenting coffee became more widely understood.
However, natural process has been gaining in popularity over the past several years because farmers and producers are giving more care to the drying of the coffee cherries. Evenly dried cherries produce coffee beans that have fruity-jam flavors as well as the inherent flavor of the land in which it was grown.
Expected Tasting Notes
Because the seed has been in contact with its drying fruit for much longer than in the washed process, you can expect more unique flavors that tend toward jam, fruit, and rustic, unrefined sugars.
Examples of Fortuna Natural Process
We’re incredibly excited to offer our June featured Microlot: Honduras La Joya Natural. This coffee has all of the bright and nutty flavors of a Honduras Marcala alongside the raw sugar sweetness and strawberry jam finish imparted from the natural processing.
Another popular natural process offered by Fortuna is our Natural Ethiopian Yirgacheffe. In the past, we’ve sourced this from Idido, Konga, and Dumerso - yet all fit a similar flavor profile. The natural processing here puts an edge on the traditional blueberry flavor of Yirgacheffe coffees. If you’re interested in finding out more about how natural processed coffees taste when compared to washed process coffees, try our natural Ethiopian Yirgacheffe next to our washed Ethiopian Yirgacheffe. The difference is like night and day.
If you’ve never tried a pour over or a shot of natural process coffee, the flavor will definitely surprise you. If you’re anything like me, you’ll quickly discover that you have a new favorite coffee!
- William Barton
Head Roaster
Fortuna Enterprises, LLC
