Coffee 101: Life Cycle
Natural Sun-Dried Processing
This process is simply picking the ripe cherries and laying them out for in the sun to dry for weeks at a time. Natural processed coffees are common in many traditional long-standing farming communities such as Yemen Mochas, Ethiopian Harars, many Sumatras, Brazils and others. These coffees generally display more body with a longer lasting after taste.
Most small farm coffees are organic whether they are certified or not. Chemicals are expensive and often cost prohibitive. Although farmers can get a higher price for "Certified Organic" coffees, the certification process is often cost prohibitive and can be filled with impractical beaurocratic procedures that make this process highly impractical and sometimes un-obtainable.
In extremely remote and primitive areas such as Sumatra and Ethiopia where long standing traditional farming practices are part of every day life, most farmers wouldn’t even know what chemical fertilizers were much less what to do with them or why they are necessary.
Tastes to look for: The foundation for all profiles tastes begins here. Look for strong characteristics and positive notes in the cup.
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