Pulped Natural Process Coffees
This traditional method of processing coffee is widely used across Brazil. The process involves leaving a thin layer of mucilage on the seed but differs from honey processing by drying without fermentation, resulting in balanced, nutty and rich flavours rather than the syrupy, fruity notes often sought with honey processing.
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Pulped Natural
A depulper machine removes the fruit skin and some of the sticky sweet mucilage from the coffee cherry. Most pulped naturals will be dried thoroughly in mechanical driers or in direct sun.
