On Drying: Pulp Natural Method - Aytutepeque Acaia: Four Way Process Experiment


What is called here, 'Pulp-Natural', has many names throughout the coffee industry. Sometimes referred to as the 'semi-washed' or, more commonly, the 'honey' process, is the method of drying coffee parchment with all of its sugary mucilage remaining. 

This process takes place through, by-passing all methods of washing the coffee. After removing the pulp from the coffee parchment, it is spread directly onto the patio or raised bed to dry. 

At the beginning of the drying process, parchment appears with a cream / reddish color, as much of the sugary mucilage is still in its liquid / viscous state. Over time that mucilage will harden, and gradually become darker and darker on the parchment, appearing as a deep brown / orange - (ish) color by the end of drying time. 

In this experiment, the wet, unwashed parchment began its drying time on raised beds at approximately 7:30 pm on a Monday evening, and concluded at approximately 5 pm, on a Wednesday of the week following. This made for a total of over 213 hours, and nearly nine full days of drying; two complete days more than both the full and machine washed process methods. 

As mentioned previously, the cause for longer drying time is the mucilage layer that surrounds the bean throughout the drying process, enabling the bean to remain more insulated from both the light/heat of the sun as well as airflow, two primary indicators of drying time for coffee parchment. 

Throughout the drying, the bean inside the parchment is absorbing much of the sugar that has been left on the external parchment, and will contribute to much of the flavor profile of the final cup; which are more than excited to try within the next day or two.