Natural Process Green Coffees

Natural processed, or “fruit dried,” is a processing method where the bean is dried as part of the fruit. As one of the oldest methods used in the industry, natural  or dry-processed coffee beans have an aroma that is much more complex due to the spontaneous fermentation dominated by yeast initially, and later taken over by lactic acid bacteria. Acidity is generally on the lower side, whereas aroma leans toward fruity and fermented. The accumulation of gamma-aminobutyric acid (also known as GABA) as a response to the drought stress is well recorded; this leads to an umami component to the taste.

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12 Items

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  1. Plum, cherry cola, raspberry, grape juice
    P612924-3
  2. Blackberry, creamy, orange candy, lychee
    P612924-4
    • 34
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  3. Sweet-sour, pineapple, fruit cocktail, kiwi, lime juice
    P613229-1
    • 121
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  4. Blueberry, grape starburst, praline, chocolate syrup
    P612949-1
    • 80
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  5. Blueberry, rum, green apple, butterscotch, maraschino cherry
    P612753-1
    • 124
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  6. Apple cider, chocolate syrup, lemon tea
    P612332-1
    • 46
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  7. Semisweet chocolate, cherry cola, caramel, peach candy
    P612225-1
    • 35
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  8. Fruit punch, blueberry, apple juice, passion fruit
    P612225-2
    • 29
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  9. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 98
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  10. Coffee cake, molasses, praline, grapefruit
    P612166-1
    • 184
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  11. Dates, dried apricot, pear, honey
    P611742-1
    • 11
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