Ever wonder why Brazilian naturals taste nothing like Ethiopian naturals? Turns out the two processes are nothing alike. Or, rather, in the case of the Brazilian coffees, the term “natural” apparently refers more to the picking practices than the processing.

Check out this li’l blurb by Peter Giuliano – definitely one of the clearest pieces of writing on coffee processing semantics I’ve come across:


And for further reading, check out the post from coffeeshrub that led to Peter’s response. And Tim Hill’s article on processing from the April/May issue of Barista Magazine is a good read for more info on various processing styles.


About barnwolf

head barista for pavement coffeehouse and erc boston
This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

One Response to “natural”…”processing”?

  1. This web site definitely has all of the information and
    facts I wanted about this subject and didn’t know who to ask.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s