Natural Process

Although this process does not require much investment, it is necessary to have certain weather conditions to ensure a suitable drying time.

This process is also called dry and its use has been a symbol of African coffee for many years. This is due to the shortage of fresh water that the continent suffers, so methods had to be devised to process the coffee without using so much liquid.

This method does not use machines, which requires more manual work and consequently its cost can be higher.

To carry out this process, the first step is to choose the ripe cherries, either by hand or in a washing channel where the ripe cherries float and the green ones go to the bottom. Here the cherries are put on beds to dry and spread out.

This process can take up to 20 days and you need to be an expert to do it. If the drying is not complete and there is moisture left, the grain is very susceptible to developing fungi or some disease.

On the other hand, if its drying is excessive, the grain becomes brittle and when it is broken it is considered defective.

You must also take care to turn it over, since all the grain must be consistent in its drying.

The flavor of these coffees undoubtedly presents a heavy body, low acidity and flavors that remain from the soil in which they were planted.

In Café & Aroma we have a wide variety of coffees with a natural process, that with their unique and characteristic flavors of the process you will like a lot!

You can see them by clicking here!