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. Fruity, ripe pineapple, raspberry, strawberry, banana cream
    P613363-2
    • 1
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  2. Fruit punch, blueberry, passion fruit, strawberry
    P612783-2
    • 296
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  3. Passion fruit, blueberry, guava, chocolate, sweet, juicy
    P612784-1
    • 12
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  4. Grape hard candy, raspberry, fruit cocktail, yellow plum
    P612783-1
    • 165
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  5. Blueberry, black grape, blackberry, brownie, good body
    P612948-1
    • 101
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  6. Dark chocolate, heavy body, fruit punch, blueberry, banana shake
    P613146-7
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    • 43
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  7. Semisweet chocolate, cherry cola, caramel, peach candy
    P612225-1
    • 28
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  8. Sweet-sour, pineapple, fruit cocktail, kiwi, lime juice
    P613229-1
    • 112
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  9. Blueberry, rum, green apple, butterscotch, maraschino cherry
    P612753-1
    • 102
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  10. Pineapple, passion fruit, concord grape, syrupy finish
    P612827-1
  11. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 93
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