Pulp natural is a hybrid method of processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal of the skin from the coffee, like the first step of the wet processWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... ...more, but instead of fermenting and removing the fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more mucilageMucilage indicates the fruity layer of the coffee cherry, between the outer skin and the parchment layer that surrounds the seed. It readily clings to the inner parchment... ...more, the coffee is dried with the fruit clinging to the parchmentGreen coffee still in its outer shell, before dry-milling, is called Parchment coffee (pergamino). In the wet process, coffee is peeled, fermented, washed and then ready for drying... ...more layer.
Pulp natural can be performed with a traditional pulper, or with newer forced demucilageDemucilage refers to a method to remove the fruity layer of coffee cherry... the called mucilage. Mucilage is the layer between the outer skin and the parchment layer,... ...more equipment, which allows for greater control of exactly how much mucilage is left to dry on the coffee. Pulp natural coffees tend to have more bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more and less acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more than their wet process equivalents, and can have a cleaner, more uniform quality than full natural dry-process coffees.
This is called “Miel” process in Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... ...more, meaning “honeyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more.” And now globally it most often marketed as “Honey-process coffee”. It doesn’t taste like honey and has nothing to do with honey other than the fact that the drying mucilage becomes quite sticky!