Thursday, 23 April 2015 21:19

Natural Processed Coffee

Typically in those countries such as Brazil where water is not readily accessible to farms, the dry process is the preferred method of processing. In this process, the coffee goes through a cursory separation to remove any debris then the cherries are set out on drying patios for anywhere between 2 to 6 weeks.

During the process its important that the ripe and semi ripe beans be separated before spreading on patios since this adversely affects quality. For example, moisture contents between unripe beans can be almost double its ripe counterpart.

Once the beans have been spread on concrete patios, the layer of coffee must be rotated daily to ensure uniform drying and prevention of mold development. Once dried, the parchment is removed with machinery, polished and bagged.

Dry processing of coffee    dry process of coffee

Perhaps one of the most significant difference between a wet processed coffee and a dry is the feel of acidity and body observed. In general, dry processed coffees will always have a lower perceived acidity level, but much more body than wet processed coffees.

Why? Well, since a concentration gradient exists between the mesocarp (the pulp) and the endorcarp (bean), we see a slow migration of sugars, phenolics, etc. towards the bean.

The bean readily absorbs these additional components and causes the bean to have a corresponding greater level of soluble solids content. As such, dry processed coffee are commonly used for espresso blends.

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