While Indonesia is famous for the Wet Hulled processing method, we also process some wonderful naturals which provide a greater range of flavor notes.

Natural processing, also known as dry processing, is the method of leaving the fruit on the bean while it dries. A coffee cherry consists of skin, fruit, and then the inner bean. While wet-hulling removes the skin and fruit off the bean before drying, natural processing leaves the fruit on the bean during the entire drying process. This allows the fruit to ferment and impart a wide range of flavors to the bean.

Our farmers pick the coffee on their plots and then sun-dry it on raised beds. This can take three to four weeks in Indonesia’s humid climate. As the coffee dries, farmers rotate and sort it out to prevent molding and remove defects. Once the coffee reaches the ideal moisture level (11 or 12 percent), it is taken off the beds and left to rest for about one to six month. The longer the coffee rests after drying, the more the bean’s flavor improves due to contact with the fruit. After hulling, roasting, and brewing, buyers describe the resulting flavor as sweet, fruit, juicy, and ripe. However, off flavors such as ferment, stink, or funky also have a chance of developing during this process.

This processing method takes much longer than wet-hulling, and coffee being natural-processed can run the risk of molding or too much fermentation. However, here at Bright Java we find it is a simple method to teach to farmers, as well as more ecologically friendly: natural processing does not require nearly as much water as other processing methods. The final taste can be inconsistent, so quality control is especially important with this method. When processed well, many favor its full-bodied fruity flavor.

Specialty Naturals Available