Hello!! I'm Coffee Fanatic Hitomi !!

Last time, we talked about the specialty grade natural process, explaining how important gravity sorting using water tanks and precision in the dry mill (final refining equipment) are.

Since the Natural Process does not allow for the pulp to be peeled, the focus was on reducing the risk of quality deterioration by performing gravity sorting at each stage.

The natural fermentation processes we will be looking at here are often quite complicated, but the basics are the same: proper selection of ripeness is carried out and careful quality control is carried out at key points.

However, when it comes to fermentation, you need to be careful because if you don't control the activity of the microorganisms, the food will end up with a terrible taste or spoilage.