You’ve probably heard of El Salvador, but what about “pulped natural” processing? Less probable, I suspect.

It refers to how coffee farmers get the coffee seed (bean) free from the coffee fruit that houses it. This is usually done with either a wet processing method that removes the fruit or a dry processing method that lets the fruit dry and fall off on its own. Each version has a significant impact on the taste of the coffee. In general, wet processed coffees tend to be clean and bright, while dry processed coffees tend to be full-bodied, low on acidity, and sometimes earthy tasting.

Pulped natural processing is a newer hybrid of these two methods, and the result is sweeter and more full-bodied than a wet processed coffee and cleaner than a dry processed coffee.

This entry was posted on Saturday, May 23rd, 2009 at 1:00 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.