Natural process and fermentation in coffee
You may have noticed coffees on the shelf at Conjure that say "natural process". What does this mean and how does it influence flavor?
Coffee grows as a cherry, and inside that cherry is a seed. That seed is what is commonly called a "coffee bean". The mucilage—a viscous, gluey layer between the seed and the cherry—needs to be removed. The most popular process for doing that, a "washed process," uses machines and water to remove the mucilage. In a natural process—also called "natural fermentation" or "dry process"—the mucilage is broken down by microbes.
The fermentation in the natural process adds complex nuance to your cup of coffee. Natural coffees will be fuller in body, with more natural sugars. You may find more pronounced fruit in the cup or even something that reminds you of a red wine.
Natural process and fermentation in coffee is a vast and highly interesting topic, of which I've only scratched the surface. I encourage anyone interested to research more on their own. Next time you have a coffee, try a natural process and experience the difference for yourself.
Try our Ethiopia Yirgacheffe or Brazil Cerrado, both great examples of excellent natural process coffees.
Lead Coffee Roaster