What does Pulp Natural mean?
Pulp natural is a coffee processing method that removes the skin from the coffee, but dries it with the fruit clinging to the parchment layer. This method results in coffees with more body and less acidity than wet process coffees. It is also known as "Miel" process in Costa Rica.
It's worth noting that the Pulp Natural method can be a bit unpredictable in terms of results. The amount of fruit left on the parchment can vary depending on a number of factors, such as the humidity and temperature during drying, the amount of time the coffee is left to dry, and the specific equipment used. This can lead to some variation in cup quality from batch to batch, but it can also result in unique and interesting flavour profiles that are difficult to achieve with other processing methods.
Another important aspect to consider when using the Pulp Natural method is the potential for defects in the cup. Because the fruit is left on the parchment during drying, there is a risk of fermentation or mould developing if the coffee is not properly monitored and turned regularly. This can lead to off flavors and even mouldy or musty aromas in the final cup.
Overall, Pulp Natural is a processing method that can offer some unique flavour profiles and a more affordable alternative to fully washed coffees. However, it does require careful attention to detail during drying and processing to ensure consistent quality and avoid defects in the cup. As with any processing method, experimentation and attention to detail are key to achieving the desired flavour profile and quality in the final product.