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Dry processing

Dry or also natural processing, in English natural.

After harvesting, the berries are sorted to remove unripe, damaged or overripe fruit.

Cherries (even in the skin) are spread out on drying mats, floors or beds and dried in the sun with regular raking.

It dries up to 6 weeks. After reaching the desired humidity, the pulpy covering of the cherry is removed.

Coffees processed in this way usually have a fruity taste in the cup, higher sweetness and a stronger body, the acid content is lower and the body is significantly stronger.

These coffees tend to have a slight turbidity in the cup, which can be described as a so-called "dirty cup", due to the higher content of dissolved substances.

They are also suitable for alternative preparation as single shot espressos, or are often used in espresso blends.

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