Pulped Natural Coffee: Sweet Results in a Cup

Pulped natural consists of letting the coffee dry with almost all the pulp still in the beans, resulting in a sweeter bean.

Pulped natural coffee is a term that many people don’t know. But if you have ever heard it, do you really know what it is? To many, this processing method is strange and mysterious. But today you’ll learn all about it! We’ll explain to you what is it, what’s its flavor profile and if this process affects in a positive or negative way the production process.

What’s pulped natural coffee?

This term is used for coffee in which the skin that covers the pulp of the coffee cherries is removed by pressing them between two adjacent rolling pins, in a device called “pulper.” After the fabrication of the cherry pulp, they are set to dry. Once the pulp, called mucilage, is dried, the grains go through a huller that removes it.

This method has to be done with care, as there’s a good chance of developing mold formations that can spoil the coffee. There are small variations in this process that are considered amongst the pulped natural coffee method, such as the honey processing, and the semi-dry method. In both processes, the coffee is dried leaving a small bit of pulp, to infuse flavors to the coffee bean after the processing.

The general variation, as far as pulped natural coffee goes, is in the amount of mucilage or pulp left behind in each bean. Considering that the removal of the skin is what begins this process, and the percentage of pulp left to dry will determine the profile variations per bean, as well as the drying process that these beans undertake.

What about its flavor?

Since this method requires full maturation of the beans for the flavor profiles to develop, its flavor is incredibly unique. It’s much sweeter, and it creates a superior quality coffee product. It proffers unique aromatic qualities that people can perceive and, in general, it generates a softer acidity with a stronger fruity profile.

This will, of course, depend on the amount of mucilage left and the drying process. As most of the sun-dried natural pulp coffee beans require more time to dry, they are often more fruity than their semi-dry counterparts. It also has to do with the location of the coffee crop, as tropical varieties often generate denser profile flavors.

Production advantages

With pulped natural coffee, producers get an incredible advantage over their competitors. How? Simply; they can reduce space in the production and drying process to generate more specialized products. The fermentation, drying, and processing, however, requires a heavy investment. Pulped beans require special care to avoid excessive fermentation and mold appearance in the beans, as well as residue handle that can be produced by it.

Do you want to know more about the coffee process? This is a vast world of knowledge that you can explore. Want to acquire incredible coffee? Then That Coffee Roasters are the roasters you must contact. Contact them and see how you can acquire amazing flavors in coffee products!

This process involves the removing of just a portion of the pulp before the drying of the beans.

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That Coffee Roasters

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