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. Blackberry, creamy, orange candy, lychee
    P612924-4
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  2. Blueberry, grape starburst, praline, chocolate syrup
    P612949-1
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  3. Pineapple, passion fruit, concord grape, syrupy finish
    P612827-1
    • 19
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  4. Apple cider, chocolate syrup, lemon tea
    P612332-1
    • 40
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  5. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 98
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