Arabica Natural Processed Coffee Beans – S18, S16

Arabica Natural Coffee Beans – S18, S16: Coffee after being harvested will be preliminarily processed before being put into the warehouse for storage or export, and delivered to the customer’s warehouse.

Over the years, there are many ways to prepare coffee, all of which are intended to preserve the quality of the green beans and give the best flavor. However, there are two basic methods of preliminary processing: dry processing, also known as natural processing, and wet processing.

1. What is Arabica Natural Coffee Beans processing?

Natural processing, dry processing, or natural sun drying are all names that refer to the same way of preparing coffee. Hereafter we will call by dry processing. According to this processing method, the coffee cherries, after being picked, will be dried on a flat surface to be exposed to direct sunlight.

In order for the coffee beans not to go rancid, they will be stirred and stirred several times a day and covered at night to avoid frost or rain. This coffee dry processing process can last from 3-6 weeks. This is the most traditional way of processing coffee.

2. Does dry processed coffee produce good Arabica coffee?

Dry processing is not highly stable. If you want your coffee to have an ethereal fruity taste, and a sweet, full aftertaste, the dry processing will take a lot more effort than the wet process. While picking coffee, pickers, no matter how careful they are, will leave behind young as well as half-ripe fruits. If these unripe or underripe fruits are not filtered out of the drying batch during the first days.

These young fruits will also change color to brown like the ripe ones. This will make it difficult for us to distinguish between ripe and unripe fruits later. And, if you accept these young fruits in your coffee, the result will not be complete with the smell of young fruit in your coffee.

3. Features of Arabica Natural processing method

According to this processing method, the coffee cherries, after being picked, will be dried on a flat surface to be exposed to direct sunlight. In order for the coffee beans not to go rancid, they will be stirred and stirred several times a day and covered at night to avoid frost or rain.

This is the most traditional way of processing coffee. This processing method is applied in many coffee gardens around the world as well as in Vietnam. Compared with wet processing, dry processing is relatively lower in cost, making it more accessible to many coffee farmers.