What is the difference between natural washing and washing in Brazil? Compared with washing method, what is the flavor of coffee?

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Street coffee introduces the method of coffee treatment. Coffee growers will first pick coffee cherries from the trees and then pour them into a pool filled with water. Due to the different density caused by the maturity of coffee cherries, overripe and immature coffee cherries and some branches and leaves will float on the surface. Coffee cherries ripe enough will sink to the bottom of the water. Naturally, some of the coffee cherries that passed the first level were screened out in this way.

Natural washing (Pulped Natural)

This method is extremely common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. The water consumption of this method is much lower than that of water washing, so some people are used to calling it "semi-drying (Semi-Dry)".

Because there is no fermentation, coffee beans do not exist (or only have a very low risk of fermentation), and the overall quality of coffee is more constant. Unfortunately, the taste of coffee tends to be flat because it is not fermented. As a result, growers will not use natural washing for ultra-high quality coffee beans. Most raw bean purchasing companies also rarely buy coffee processed by natural washing.