Fermentation-based natural process part 2 [Coffee Fanatic Hitomi 's Deep Coffee World No. 12]

Hello! ! Coffee Fanatic Hitomi ! !

Natural production processing has progressed to the category of aerobic fermentation, but today I would like to explain the category of anaerobic fermentation! !

It has become more complex in recent years, so even if there is an explanation of the process, it may not be clear at first glance whether it is natural or washed, but you can tell by the drying method.

●Dried in cherry state=Natural
●Dried in parchment state = Washed
●Dried as parchment with mucilage = Pulped Natural

It is like this. So, no matter how complicated the process is, the final drying process only takes the above three forms (excluding the wet hull = Sumatra method), so you can tell the difference!
Ryo Mikami

Ryo Mikami

After graduating from university, due to certain circumstances, he worked at Starbucks and encountered the potential of coffee. After many twists and turns, he joined a trading company specializing in specialty coffee. He opened his eyes to the Fanatic path and has been involved in a wide range of work from commodities to specialty products, including market price analysis, production site visits, product fair reviews, competition coaching, extraction, roasting, and equipment proposals. CROWD ROASTER advisor.