Pulped Natural Processing

Pulping the Coffee to Remove the Silverskin

Often used in Brazil where strip-picking is the norm, the pulped natural processing method involves first pulping the coffee to remove the silverskin, though this is done without the fermentation stage. The parchment is then sun-dried, with much of the mucilage still attached, on a raised drying bed or on a patio.

Regions Where Pulped Natural Processing is Used

The pulped natural coffee processing method works best in regions where the humidity is low so the coffee’s mucilage can be dried quickly without fermentation occurring.

Characteristics of Coffee with Pulped Natural Processing

The pulped natural method exhibits characteristics of both wet processing method (good acidity) coffee and dry processed coffees (sweetness, body), with some of the full taste of dry processed coffee yet cleaner in the cup, similar to a wet processed coffee

Coffee and Espresso Brewing Tips

For detailed definitions of coffee terminology see the Coffee and Espresso Glossary.  Also check out the World’s Best History of Coffee.