Hello!! I'm Coffee Fanatic Hitomi !!
Natural production processing has progressed to the aerobic fermentation category, but today I would like to explain the anaerobic fermentation category!!
In recent years, the process has become more complex, so even if the process is explained, it can be difficult to tell at a glance whether the product is natural or washed, but you can tell the difference by the drying method.
● Dried cherries = Natural
●Dry in parchment state = Washed
● Dried in a mucilaginous parchment state = Pulped Natural
It looks like this. So, no matter how complicated the process, the final drying can only take one of the three forms mentioned above (excluding the wet hull = Sumatra method), so we can distinguish between them!
Natural production processing has progressed to the aerobic fermentation category, but today I would like to explain the anaerobic fermentation category!!
In recent years, the process has become more complex, so even if the process is explained, it can be difficult to tell at a glance whether the product is natural or washed, but you can tell the difference by the drying method.
● Dried cherries = Natural
●Dry in parchment state = Washed
● Dried in a mucilaginous parchment state = Pulped Natural
It looks like this. So, no matter how complicated the process, the final drying can only take one of the three forms mentioned above (excluding the wet hull = Sumatra method), so we can distinguish between them!
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