Sun-treated coffee is sun-treated coffee good? sun-treated coffee beans are good to drink by hand?

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We often talk about the varieties or regions that affect the taste of coffee, but equally important is the way coffee is processed. Two technologies-natural (or dry) processing and washing (or wet) processing-turn ripe coffee cherries into green coffee that can be exported. In both technologies, endless changes give farmers or producer groups the opportunity to demonstrate their skills.

Knowing what is natural and what is washed will help you understand your favorite coffee because the two methods affect taste and taste in very different ways.

Sun Coffee: authentic

Of the two methods, natural treatment is the older method, in which the whole coffee cherry is dried on a raised bed, patio or mat. Once the fruit is completely dry, either store it for a few months or peel it immediately. There are only two kinds of seeds left-often called beans.

Natural processing originates in places where there is no reliable water source, such as parts of Ethiopia and Yemen. This technology makes sense there because the temperature is very high and the sun is very strong. Under such conditions, dried coffee cherries have little chance of mildew, compared with Copan in Guatemala, where there is year-round haze throughout the harvest season.

After good processing, natural coffee will have an obvious fruity flavor, which is rare in washed coffee. The aroma of blueberries and strawberries may make coffee fragrant, so even those who have just tasted it can tell exactly what it tastes like. In a very real way, coffee beans absorb the essence of the dried flesh of the fruit. This is why natural coffee has a rich fruity aroma and sometimes a wine flavor, as well as a more full-bodied wine and less acidity.

Natural processing is not without risks. If dried cherries are not raked regularly, the fruit may ferment or go bad, and the resulting coffee may have a sour or yeast taste. When we buy natural coffee-usually from Ethiopia, but more recently from Uganda and Myanmar-we look for coffee with a clear taste, whether it's fruity, sour or boozey. For natural mixed coffee, we choose syrup and jam coffee, which have a fruity aftertaste. Natural coffee is exciting because they have the potential to show the local environment in a unique way-the result of long-term contact between coffee beans and the original fruit.

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