Fruit Bombs Are the Point: Natural-Processed Espressos Defy Convention

Welcome back, coffee aficionados! Today, we’re diving deep into a coffee processing method that’s shaking up the espresso world: natural-processed coffees. At The Coffee Blog (TCB), we’re thrilled to explore the vibrant, fruity world of these coffees and what makes them so unique. So, grab your favorite mug, sit back, and let’s get into it!

What is Natural Processing?

In the realm of coffee, “natural” processing refers to a specific method where the coffee beans (or seeds) are dried inside the entire coffee cherry. This method stands in stark contrast to the “washed” (or wet) process, where the fruit is removed before drying the beans. Natural processing has a profound impact on the sensory characteristics of coffee, akin to the influence minimal intervention has on natural wines.

Traditionally, natural processing involves spreading whole coffee cherries on concrete patios or raised beds to dry in the sun. Farmers rake and turn them regularly to prevent mold and ensure even drying. But the basic method is evolving. Farmers and mill operators are now pushing the boundaries by introducing fermentation steps before drying. This innovation can involve adding wine yeasts, using sealed tanks (anaerobic method), or even freezing the coffee cherries before drying. The result? Coffees with intensified flavors and unique profiles.

The Experiment: Natural-Processed Espressos

Recently, we at TCB asked roasters to send us natural-processed single-origin coffees roasted for espresso. The response was incredible, showcasing a wide range of coffees from classic to creatively experimental. Of the ten coffees we reviewed, five adhered to the traditional natural process, while the other five ventured into new territories with additional fermentation steps.

Classic Naturals: Five Outstanding Coffees

1. Barrington Coffee Roasting’s “Supernatural” (95 points)
   • Origin: Durato Bombe, Ethiopia
   • Profile: Blueberry powerhouse with notes of watermelon candy and savory herbs. Chocolate is an integrated part of the whole.
   • Roaster’s Insight: Barth Anderson highlights the coffee’s heft, depth, and abundant chocolate, perfect for medium roasting and single-origin espresso.
2. Felala Coffee’s Ethiopia Alemaza Natural (95 points)
   • Profile: Dark chocolate, tart pomegranate, bittersweet blood orange zest, and rich sandalwood.
   • Roaster’s Insight: Jason Yang emphasizes the coffee’s intensity and complexity, balancing fruitiness with chocolate notes.
3. Kakalove Café’s Honduras Natural San Vicente Belarmino Contreras Pacas (94 points)
   • Profile: Berry-driven, richly floral with a mulberry-like fruit note.
   • Roaster’s Insight: Caesar Tu appreciates the coffee’s provenance and the mill’s focus on small farmers.
4. Simon Hsieh’s “Chasing Horizon” (95 points)
   • Origin: Blend of Ethiopian naturals from Guji and Yirgacheffe
   • Profile: Floral and chocolaty with sweet-spicy hyacinth-like florals.
   • Roaster’s Insight: Hsieh blends coffees with different characters to create a balanced and powerful espresso.
5. Modern Times’ Ethiopia Guracho Natural (93 points)
   • Profile: Blackberry coulis, cocoa nib, agave syrup, cedar, and creamy macadamia nut.
   • Roaster’s Insight: Seancarlo Ohlin praises its juicy fruit characteristics and rich aromatic cedar.

Experimental Naturals: Pushing the Boundaries

These next five coffees take natural processing to new heights with experimental fermentation methods, often proprietary to the producers.

1. Hula Daddy Kona Coffee’s Kona Natural Espresso (95 points)
   • Profile: Richly chocolaty, sweetly nutty, and subtly fruity.
   • Innovation: Wine yeasts added during fermentation intensify aroma and flavor.
2. PT’s Colombia Tres Dragones Natural (94 points)
   • Profile: Winey, musky, chocolaty with herbaceous, savory depth.
   • Innovation: Hybrid natural method combining fermentation and drying in the whole fruit.
3. Paradise’s Colombia Quindio Anaerobic Natural (94 points)
   • Profile: Tropical fruit (rambutan), bittersweet citrus (kumquat), deep chocolate notes.
   • Innovation: Anaerobic fermentation step enhances sweetness and roundness.
4. modcup coffee’s Fruit Bomb/Ethiopia Shantewene (93 points)
   • Profile: Intense fruit with savory and tart notes.
   • Innovation: Anaerobic fermentation promotes depth and complexity.
5. GK Coffee’s Colombia Finca Jardines del Eden Ice Fermentation Natural (94 points)
   • Profile: Super-sweet, winey with dessert-like qualities.
   • Innovation: Freezing cherries post-harvest for five days to enhance sweetness.

Navigating Acidity in Natural-Processed Espressos

One notable characteristic of these lighter-roasted naturals is their pronounced acidity. Unlike traditional espressos that often feature muted acidity and rounded chocolate notes, these coffees offer bright, juicy fruit flavors. Whether you enjoy a sharp acidity or prefer a more balanced profile, these naturals cater to a wide range of preferences.

Espresso in Milk: A New Experience

When it comes to milk-based drinks like cappuccinos, natural-processed espressos offer a whole new experience. Traditional blends usually dominate with chocolate flavors, but these naturals bring a spectrum of floral, fruity, and even savory notes into the mix. This variety opens up exciting new possibilities for coffee lovers to explore and enjoy.

Conclusion: Embrace the Fruit Bombs

The natural-processed espressos we reviewed are bold, unapologetically fruity, and push the boundaries of what we expect from coffee. Whether you’re an adventurous coffee enthusiast or someone looking to expand their palate, these coffees offer a unique and delightful experience.

At The Coffee Blog, we’re always excited to bring you the latest trends and innovations in the coffee world. If you enjoyed this deep dive into natural-processed espressos, be sure to subscribe to our newsletter for more insights, reviews, and exclusive content. Stay caffeinated and curious!

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