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.