Naturally processed coffee

There are at least as many ways to produce coffee as there are to brew it. That goes for how farmers grow the coffee, as well as the many processing methods. Our coffee from Chelchele in Ethiopia’s iconic coffee region, Yirgacheffe, is processed “natural.” It gives the coffee an incredibly smooth, sweet character—and we’re crazy about it.

Natural drying

One of the oldest and most traditional ways to process coffee is “natural processing.” In many places, it’s still the most common. With a “natural” process, the coffee cherries are spread out to dry right after harvest. In other words, the bean dries inside the cherry before it’s removed. It’s definitely a more time-consuming process, but it adds sweetness and a creamier mouthfeel because the bean is allowed to draw sugars from the fruit. The flavor becomes more fruity and sweet because the bean has more time to interact with the natural sugars. And you can clearly taste that in our coffee from Chelchele.

Processing with less water

When we talk about “natural” processed coffee, it doesn’t just have a big, wonderful impact on flavor. It also has a major effect on water use. In many coffee-producing areas, water is unfortunately in short supply. Ethiopia is one of them, where people have very limited access to water. With the “natural” processing method, far less water is used than with “washed,” which leads to some interesting coffees and is also kinder to scarce water resources.

Quality begins with the farmers

At Holy Bean, we believe quality starts with the farmers and can be tasted all the way through the value chain. We recognize and value their hard work, which is why we choose to buy and drink high-quality coffee. We work with insight, dedication, and attention to detail when we roast our coffees, and we roast them light to bring out each coffee’s unique character. You can clearly taste that in this special, unique coffee. Read more about other coffees processed using the natural method here.