Natural (Dry) Processed Coffee

In a world getting short on water, coffee lovers should begin to get their palates ready to recognize “Dry Processed” or “Naturals” when they buy coffee.

Coffee Cherries on Raised Bed

Naturals are processed from cherry to green bean without the customary water de-pulping and subsequent water bath. In the dry process, coffee cherries are dried with their skins and pulp intact.

The cherries are placed in the sun on concrete patios or raised drying beds. The skins tighten as they dry and the pulp juices move inward into the two seed in the cherry’s interior. When the mass is totally dry and crisp, and hard as a rock, they are milled like rice, cleaned and sorted and sacked.

Coffee Cherries Drying

This process produces quite a different flavor profile from wet processed “washed coffee.” The coffees take on the hints of the fruit and at their best, notes of blueberry and strawberry prevail. There is a jammy sensitivity to the brew, lots of body and fruit aromas.

Of course, these great flavors disappear in the darker roasts. We roast naturals, both light and medium, depending on the initial intensity of the fruit flavors.

Special Offer - Ethiopia Natural  Special Offer - Byron's Natural

This month we are featuring two “naturals.” One is from Ethiopia and received a 91 rating from Coffee Review. The other is from one of our favorite coffee farmers in Nicaragua, Byron Corrales, and received a 94 rating.

Byron began experimenting with naturals about 6 years ago. He was the first to master the art in Nicaragua and his naturals are a tad more balanced and a bit less fruity than the Ethiopians, but the jam is there as are the sweet berry flavors.

One of my favorite blending concepts is to blend naturals with washed coffees. In fact, Paul’s Blend is just that.

– Paul Katzeff
Roastmaster Emeritus
Thanksgiving Coffee

 

Latest Arrival Notes: Ethiopia Yirgacheffe

Ethiopia Yirgacheffe

Deep and immaculately sweet, with notes of ripe cherry and golden raisin.

Ethiopia is known as the birthplace of Arabica coffee. Centuries of production and perfecting methods of preparation have produced brilliant results. This fine Ethiopia Yirgacheffe coffee is sourced from family-owned farms organized around the Worka Cooperative located in the southern district of Gedeb, Ethiopia. The Worka zone encompasses the highest altitude coffee cultivation area in the entire country of Ethiopia, resulting in a stunningly unique flavor profile.

The Worka Cooperative was established in 2005 and currently has approximately 300 members. In 2005, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.

Shop Ethiopia Yirgacheffe

CR_2015_92_featured-150x150This coffee was recently reviewed by Ken Davids and the team at CoffeeReview.com!

“92 points – Delicately bright, exhilarating. Candied lemon, vanilla, pear, baker’s chocolate in aroma and cup. Gentle, lively acidity; light, satiny mouthfeel. Lemon and crisp chocolate carry into a sweet, lightly flavor-saturated finish.”

– CoffeeReview.com

Read the review

Organically-produced coffee

re-posted from yirgacheffeunion.com

Organic Farming

No artificial additives, no chemical fertilizers, YCFCU’s coffee is so natural and 100% Organic. From the farm to your to your cup, its taste remains rare!

The Yirgacheffe region has a large natural forest cover, and  90% of the coffee farms can be found within these forests. The great forest cover provides organic fertilizer that contributes to YCFCU’s beautiful flavor profile. No artificial additives, no chemical fertilizers – the coffee is natural and 100% Organic.

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