The pulp natural process is similar to the washed process in that the cherries are brought to the processing mill and de-pulped in a pulping machine.

After this, the de-pulped coffee then skips the fermentation process and is taken straight out to dry in the sun with the parchment and mucilage still intact.

The drying of coffee processed in this way is very delicate.

The beans must be turned and raked very often to avoid fermentation and rot.

During this process, the mucilage dries into the bean affecting the final flavour profile of the coffee. This process can also be referred to as ‘semi washed’.

Pulp natural coffees can have more body and lower acidity than the washed process.

They are generally cleaner and more uniform than natural processed coffee.

After being harvested, the coffee cherries are brought to a processing mill, where they are soaked in water.

The unripe or overly matured cherries immediately float and they are prevented from getting to the next stage of the process. This eliminates a lot of the defective cherries.

The ripe cherries will then be put into a de-pulping machine, which separates the cherries from the beans.

At this point, the beans are still covered in their parchment and fruit mucilage.

It is important to get rid of any mucilage. To do this, the beans are fermented in fermentation tanks for 18-36 hours, until the mucilage can be easily washed off.

When the beans are clean, they are taken in their parchments to dry under the sun.

This method preserves more acidity than the natural process and produces more consistency in the final flavour profile.

However, the washed process is a lot more complicated. It consumes more water and there is a higher margin of error.

The natural process is the oldest and the most traditional way to process the coffee cherries.

After the coffee cherries have been harvested, they are spread out in the sun to dry on concrete large patios or raised drying beds. There its very little water involved

The cherries are turned regularly to ensure even drying.

When the coffee is fully dried, it is rested inside the fruit and then peeled to remove all parchment and husk that covers the beans.

After this, the beans are ready for shipment.

With the natural process, it is hard to ensure all coffee dries at the same rate.

Due to this, there is higher risk of inconsistency.

Generally, naturally processed coffees will have lower acidity and a heavier body.

The fruit drying on the beans, plus the sun hitting them directly, changes the final flavour profile.

In some places they call this process honey, since the sweetness of the cherry sticks to to beans and sweeter taste is achieved. There is a high risk that the cherry sweetness  can spoil the bean with a over ferment taste.

The milling stage it’s the final stage. Once the bean is at the parchment stage it is taken to the industrial mill where the coffee goes through various stages. The first stage is remove any foreign objects that usually comes with in the coffee farms such as tree branches, stones, soil, metals and other bits.

At the this stage the coffee goes through industrial sieves that will gives the different coffee bean sizes of coffee. All the sizes are separated and sent to different silos.

Then the parchment once is clean enters the threshing machine, which removes a scale friction, thereby obtaining the almond. The cisco accompanying the almond, is sucked mechanically.

Classification by size: At the this stage the coffee goes through industrial sieves that will gives the different coffee bean sizes of coffee. All the sizes are separated and sent to different silos.

Classification density or specific gravity: Performed by pneumatic machines called  which separates the light or low density or malformed grains. These separate grains are called “pasilla”

Manual and / or electronic Selection: defective beans by colour or changes in its surface, good size and weight definitely can not be separated mechanically, it must be removed manually or with the help of electronic machines to “observe” colour differences of a defective grain (black grains, vinegar, etc.) are removed manually or be ejected by the air jets electronic machine. These grains, separated from this operation and they also become “pasilla”

Final mix and packaging: coffee and finally chosen and selected is temporarily stored in silos where fractions are mixed to pack the default type of coffee (Excelso, EP UGQ, consumption, etc.). The coffee is packed in jute bags, weighing 70 kilos or 23 kilos for boxes