The Effect of Solarization on Coffee Coffee Solarization Process Flavor Description of Coffee

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Most specialty coffee in the world is processed in much the same way: hand-picked ripe cherries, pulp (fruit from seeds / coffee beans), fermentation, large amounts of water washing, drying, grinding / sorting, export.

But occasionally you will come across a bag of coffee marked "natural process", "drying process" or "sun-dried". "this change makes the drying process much earlier-just after pickling-and completely eliminates cleaning / soaking, so the contact time between coffee beans and fruit cherries is much longer than that of traditionally processed coffee." The whole coffee fruit is dried, sometimes on a raised seedbed, sometimes raked into a layer on a cement platform, and once they reach the ideal humidity level (no more than 12%), their entire shell is mechanically removed, revealing green coffee seeds. This long contact between seed and fruit has brought unexpected results!-more fruity coffee. Sometimes the fruit shows citrus characteristics; at other times it has strong berry flavors, such as our Ethiopian Sidama Telamo and a new batch of naturally processed coffee that we have just shipped from the Piura region of Peru.

Dried coffee from Peru is a unique enjoyment, where few farmers process coffee in this way. Regions of the world that use little or no water, such as Ethiopia and Brazil, usually rely on dry treatment, but Coop JD Condorcanqui (part of the larger Norandino cooperative) is one of the only organizations in Peru that use dry treatment. More importantly, dry processing uses no water at all, in contrast to the 35-60 litres of dry parchment (dried but unpeeled coffee beans) used in traditional processing. To be fair, the water used in the process represents only part of the total water used to produce coffee, but every bit of saving helps. Dry coffee is not only an environmentally friendly choice, but also a delicious choice.

This coffee has lilac and cocoa aromas and sweet strawberry jam. We are glad that it will be back in another spring!

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