Dry Processing Method for A Luoi Arabica Coffee

DRY PROCESSING OF A LUOI, HUE ARABICA COFFEE

Among coffee processing methods, dry processing is the oldest and the most natural. Dry processing gives coffee a more complex flavor than other methods, and controlling natural fermentation is much harder. Traditionally, dry processing has been the simplest method: the cherries are picked and dried whole, with the parchment bean still inside.

Depending on the weather, a dry-processed batch can turn out great or poor. On good sunny days, dry processing is easy. Coffee cherries dried under the strong sun shrivel up like dried bananas, jackfruit or grapes. Fermentation of the cherry slows and stops once it is dry enough.

Conversely, on days without sun, with heavy cloud and high humidity, drying the whole cherries takes longer, leading to over-fermentation and unwanted flavors in the cup. Worse, if the coffee does not dry in time, it becomes heavily moldy and harmful mold toxins can remain in the beans. When drying goes smoothly, the cup has more fruity aromas and high sweetness.

Today, as people study coffee processing more deeply, dry processing is a method widely used to produce a cup full of aroma and body.

Even though the weather in Hue is not brilliantly sunny, Greenfields Coffee still has a batch of dry-processed Arabica Catimor from A Luoi, and the processing area is filled with the aroma of coffee.