A quick explanation of what natural processed coffee means to help you understand what you’re drinking.
Our collection of the coffee bean is a line-up of natural processed coffee so we thought this would be useful for you homebrewers out there.
The coffee fermentation process is a method used by coffee farmers to remove a layer of mucilage that naturally occurs around a raw coffee seed when it's removed from the coffee cherry. Imagine the seeds you take out from a papaya fruit, the slimy texture around the seeds, that’s mucilage and the fermentation process helps remove that layer from the seed.
If the process is done well, fermentation could positively impact the coffee quality. If the whole process doesn’t get managed well, overfermentation could become one of the outcomes, causing a low-quality coffee with spoiled aroma and flavor.
(above: Argopuro farmers sorting coffee cherries and drying the cherries on wooden flatbeds.)
In natural processing, the coffee cherries first takes a bath in a water tank to be cleaned. Afterward, the whole fruit is dried in the sun on flatbed platforms (usually made out of wood/bamboo) or on the floor — farmers are often resourceful and they make what works for them according to their environment.
That's why our coffee quality assurance team operating on the ground in Indonesia also works closely with the farmers to ensure the quality of the coffee is high by making frequent visits to the farm lots, consistently asking insightful questions, observing coffee processes, and engaging with the local communities around the farm environment.
A lot goes into the coffee you're drinking right now and we hope to help you discover more about your favorite beverage by sharing our products and stories.