Pulped Natural

The pulped natural process was developed in Brazil in the 1990s as an alternative to the traditional natural process. Brazilian producers sought a method that produced cleaner, more consistent coffee than natural while using less water than washed. The development of mechanical demucilagers made it possible to remove most of the mucilage without water. The process became popular in Brazil and spread to other countries. It is sometimes considered a precursor to or variant of the honey process.

The pulped natural process removes the cherry skin and most of the mucilage mechanically using a demucilager. A small amount of mucilage remains on the parchment during drying. This residual mucilage ferments and caramelizes during drying, contributing some sweetness and body. The process is essentially a very light honey process. The mechanical removal of mucilage means fermentation is minimal compared to honey or natural processes, resulting in a cleaner cup. The residual mucilage contributes enough sugar to add sweetness and body without the intense fruit flavors of natural process.

1. Harvesting: Ripe cherries are selectively picked. 2. Sorting: Cherries are sorted by ripeness. 3. Depulping: The outer skin is mechanically removed. 4. Demucilaging: Most of the mucilage is mechanically removed using a demucilager (no water needed). 5. Drying: The beans with residual mucilage are dried on patios, raised beds, or mechanical dryers for 7-15 days. 6. Raking: Beans are raked regularly for even drying. 7. Moisture monitoring: Drying continues until 10-12% moisture. 8. Hulling: The dried parchment is hulled. 9. Sorting and Grading: Green coffee is sorted.

Fermentation in the pulped natural process is minimal because most mucilage is mechanically removed. The small amount of residual mucilage ferments slightly during drying, contributing mild sweetness and body. There is no separate fermentation tank; all fermentation occurs during drying. The mechanical demucilager removes the need for fermentation-based mucilage removal, making the process faster and more consistent than washed process.

Drying takes 7-15 days on patios, raised beds, or mechanical dryers. The small amount of residual mucilage means drying is faster than honey or natural processes. Beans are raked regularly for even drying. Mechanical dryers are commonly used in Brazil to finish the drying process, especially during humid or rainy periods. The target moisture is 10-12%.

Pulped natural parchment is stored in breathable bags in cool, dry conditions for 30-60 days. After hulling, green coffee is stored in GrainPro or hermetic bags. Store at 15-25 C with 50-60% relative humidity. The lower mucilage content makes pulped natural somewhat more stable in storage than honey or natural process.

• •Produces clean, sweet coffee with good body
• •Very low water usage (mechanical demucilager requires no water)
• •More consistent than natural or honey process
• •Faster drying than natural or honey process
• •Less risk of defects than natural process
• •Efficient and scalable for large production

• •Less complex flavor than honey or natural process
• •Requires mechanical demucilager equipment
• •Can be too clean (lacks the character of honey or natural)
• •May not differentiate enough from washed coffee
• •Mechanical demucilager can damage beans if not calibrated correctly

Pulped natural coffees have a clean, sweet profile with medium body and mild acidity. They are cleaner than natural or honey process, with less fruit and fermented notes. The residual mucilage adds sweetness and some body, but not the intense fruit flavors of natural. The profile is between washed and honey: more body and sweetness than washed, cleaner than honey. Brazilian pulped naturals are known for chocolate, nutty, and caramel notes with low acidity.

• •Inconsistent mucilage removal causing flavor variation
• •Mechanical damage to beans from demucilager
• •Uneven drying if not raked properly
• •Mold from inadequate drying (lower risk than natural)

The pulped natural process has very low water usage because the mechanical demucilager requires no water for mucilage removal. This makes it one of the most water-efficient processing methods. No significant wastewater is produced. The process is environmentally favorable, especially in water-scarce regions like Brazil's Cerrado.

• •Precision demucilagers for exact mucilage control
• •Combination of pulped natural with controlled fermentation for unique profiles
• •Mechanical dryers with precise temperature control for consistent drying
• •Automated sorting for uniform ripeness before processing

• •Chapter 2: Processing Methods

• •Brazilian Specialty Coffee Association
• •Specialty Coffee Association
• •Coffee Processing: A Guide