In our last blog, we looked at coffee processing methods and how they affect the taste in the cup. Coffee processing removes the multiple layers around the coffee bean in slightly different ways. This also affects the flavour of the beans.
We looked at wet processing and natural processing in previous newsletters. The third way is the pulped natural method, also known as honey processing in many coffee-producing countries.
Between the washed and natural methods. It is designed to highlight sweetness while maintaining clarity in the cup, making it popular among specialty coffee producers.
The process begins shortly after coffee cherries are harvested at peak ripeness. The outer skin of the cherry is mechanically removed using a depulping machine, similar to the washed process. However, unlike washed coffees, the sticky mucilage layer that surrounds the bean is not fully removed. Instead of being fermented and washed away, some or all of this sugary pulp remains attached to the beans.
After depulping, the beans are spread out to dry on patios, raised beds, or mechanical dryers. During this drying stage, the remaining mucilage gradually breaks down and dries onto the bean. The amount of mucilage left on the bean and the length of drying time can vary, leading to different styles often referred to as white, yellow, red, or black honey coffees. These distinctions indicate increasing levels of mucilage and drying intensity.
Once the beans reach the correct moisture level, they are rested, hulled to remove the dried parchment, and prepared for export or roasting.
In terms of flavour, pulped natural coffees are known for their pronounced sweetness and smooth mouthfeel. The retained mucilage contributes sugars that caramelize during roasting, resulting in notes of honey, brown sugar, chocolate, and ripe fruit.
Compared to washed coffees, pulped naturals tend to have lower acidity but greater body. They are also cleaner and more balanced than fully natural coffees. Overall, the pulped natural method gives a cup profile that balances brightness and sweetness, appealing to a wide range of coffee drinkers.
Raw coffee surrounded by the slimy mucilage, it is sweet and super sticky!
