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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  1. Raspberry candy, white peach, fresh apricot, citrus honey, great balance and sweetness
    P613962-1
  2. Fruity, raspberry jello, watermelon, pineapple
    P614047-2
    • 269
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  3. Raspberry syrup, yellow plum, asian pear
    P613238-3
    • 101
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  4. Fruit punch, peach, blueberry, watermelon, light body
    P613238-1
    • 20
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  5. Blueberry, meyer lemon, orange blossom, strawberry lemonade
    P613236-1
    • 200
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  6. Mixed berries, pink guava, semisweet chocolate
    P613237-1
    • 49
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  7. Cherry, raspberry, chocolate, caramel
    P612750-1
    • 188
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  8. Chocolate, lemon peel, blueberry syrup, apricot
    P612750-2
    • 94
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