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. Passion fruit, blueberry, guava, chocolate, sweet, juicy
    P612784-1
    • 12
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  2. Blueberry, black grape, blackberry, brownie, good body
    P612948-1
    • 131
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  3. Yellow plum, meyer lemon, honey, rainer cherry
    P613170-2
    • 3
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  4. Dark chocolate, heavy body, fruit punch, blueberry, banana shake
    P613146-7
    • 50
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  5. Semisweet chocolate, cherry cola, caramel, peach candy
    P612225-1
    • 33
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  6. Plum, cherry cola, raspberry, grape juice
    P612924-3
  7. Sweet-sour, pineapple, fruit cocktail, kiwi, lime juice
    P613229-1
    • 117
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  8. Blueberry, rum, green apple, butterscotch, maraschino cherry
    P612753-1
    • 124
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  9. Pineapple, passion fruit, concord grape, syrupy finish
    P612827-1
    • 16
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  10. Apple cider, chocolate syrup, lemon tea
    P612332-1
    • 20
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  11. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 98
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  12. Coffee cake, molasses, praline, grapefruit
    P612166-1
    • Out of Stock
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  13. Dates, dried apricot, pear, honey
    P611742-1
    • 10
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