NATURAL COFFEE PROCESSING - Pros & Cons for the coffee producers - Specialty Coffee in Colombia
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- Email: yolima@paisacoffee.net
Natural processed coffees are known for their unique sweet fruity flavors, and although this process was originated in Africa and mainly used there, nowadays many other countries like Colombia have started to adopt this processing method in order to have access to the wonderful flavors that can be achieved when properly drying Natural Coffees. This video shows the process used in our farms in Colombia and the way we have adapted our washing stations and drying facilities to process Natural Coffees. It also shows the benefits for the farmers and the environment that this method brings as well as explains the difficulties that our coffee producer partners face when applying this processing method instead of the traditional washed method that Colombian coffee farmers have been applying for many years.
Disclaimer: Some of the pictures used in this video are not property of Paisa Coffee, these pictures have been credited by adding the name of the author at the foot of the picture.
The picture used in the coffee cherry graphic was taken by Jim Tobey (Finca Abarim)
EDITING SOFTWARE: Filmora
MUSIC: Filmora Library
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Thanks for your sharing❤️
Exceptionally clear explanation! Thank you so much.
great and interesting video
Thank you Nindy, I appreciate your kind comment ☺️
That's another great video! That was important that you gave us an idea of the current situation of the natural coffee process in Colombia and, more specifically, at the location where your parents have the coffee farm. I liked that you talked about how differences in elevation and wheater play a role in natural process. I believe that in your dad's situation a good idea, as far as natural coffees, given the issues you described (weather, elevation, space, time that compromises the producer's budget, etc.), would be for him to work with nanolots. Another option, in case natural coffee is something that you guys would be interested in producing in larger volumes, is to take the cherries downhill to a place with a processing station that would be more suitable for naturals. Of course, building and managing a station can be costly and time-consuming but, perhaps, your family and neighboring coffee farmers would be able to chip this in, considering, of course, it is a feasible business for all involved.
Hi Andre, we process nano lots at my parent's farm because of the lack of space situation, this year we were able to process only one bag of 70kg. Your idea of bringing the coffee to a lower elevation is great, however very difficult because we would have to find someone to rent us a piece of land which would be very costly, in addition to that the cost of transportation of the cherries would be very expensive and labor-intensive too. (if we go to the bottom of the mountain is about 2.5 hours each way...Can you imagine doing that every day during harvest? Also, we can no leave the cherries alone (there is a high chance of them getting stolen) and we would have to hire someone around to turn the cherries during the day. It would be a large operation and something we could consider maybe in the future if several farms get together as you suggest. You need to come with me to Colombia and see the farms so you can help me evaluate options :) I very much appreciate all of the advice. Thanks for sharing!
@@paisacoffee2916 Thanks for your reply. I do understand your points. And, yes, I agree that you guys should see the costs and feasibility of a project like this before undertaking it. There are many things involved, like you pointed out already (logistics, operations, etc.). Those are costs to be considered vis-a-vis the opportunity to market those type of coffees, i.e. where your revenues/profits would come from. But, I'm glad you guys are already working with nanolots. And, once more, thank you for talking about the natural process and your family's experience with it.
Wow id love to visit your farm and indulge in some coffee tasting and pick your brain a bit.
What is your favourite way of processing ? Natural or honey ?
I love all processing methods but my favorite is the Natural process!
Am Starting doing natural coffee and I want it to be strawberry flavored what can I do am in Kenya
Unfortunatelly there is not a set recipe to get the flavor you want. The flavor will depend on the varietal, elevation, weather conditions and management of the crop, among other things, like the processing method, but I would not be able to guarantee a specific fruit flavor with a specific process. You can apply the exact same process to three different coffees and they will all taste different. That said, I recommend fermenting the cherries in sealed plastic bags or containers before drying. Do a batch with one day of fermentation, another one with two and another one with three. Process them, taste them and compare them to see how they differenciate. Then make adjustments from there until you find a recipe you are happy with and you can replicate! Good luck!
What about if I put the cherry in a bag and a pail what's the difference because bag has air space
@@florenceowino77 You need to remove the air from the bag and seal it well to prevent contact with oxygen. It has to be a grain-pro-type bag. As the coffee ferments the bag may become inflated a little because of the gas created with the fermentation.
You can do both, ferment on a bag without exposure to oxygen, and on a pile, exposed to air. And see what you like best in terms of flavor.