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!
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!
