how to process coffee natural in aceh gayo

before we start the process of coffee naturally, we must first choose the garden with a good cherry fruit to do the natural process, which is like a high sugar content and the coffee tree there is a good shade, because of all the factors affect the resulting taste will be.after choosing the garden then we start picking coffee, only the coffee is cooked or already red picked, after picking directly done drying under the sun, but that should be remembered not to be on the ground directly, better use the base.

for drying takes approximately 1 month, yap really takes a long time for this natural process, this process is done by farmers before the existence of machine depulper. but this process is still very often selected, because the resulting flavor is very special, because of the occurrence of fermentation in the coffee cherry.

after the water content in the coffee is estimated to be ready (12%) for the dihuller, then the coffee dihuller and after that do the sorting and coffee ready for roasted.

for the taste produced from this natural process, fruity (wine), sweet, low acidty, chocolate, herbs and spices and the resulting aroma is very strong.

more delicious when brewed with brewing manual method such as french press, pour over and syphon.

Have you had coffee