NATURAL COFFEE PROCESS

The earliest and most basic traditional processing method in the history of coffee is dry processing, commonly referred to as the natural method. You will notice a vibrant flavor with natural sweetness and less acidity when you hold a cup of coffee made using this technique.                                       

The first step in making a decent cup of coffee is always to consider the ingredients. No of the technique of processing, only ripe coffee cherries are chosen and employed

To ensure the quality of the final product, coffee is soaked after harvesting to eliminate undesirable berries such as broken fruit, dried fruit, twigs, leaves, dust, soil, etc.

Then, a 2 cm thick layer of drying is applied. Additionally, the farmer must make sure to mix every two hours to guarantee that each bean dries uniformly

Because this is a natural drying process and the pulp and mucus in the fruit are being organically fermented, you will still detect a faintly sour flavor when drinking coffee that has undergone natural processing.

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