@jeremycherfas ["natural, or drying inside the whole fruit, and honey, or drying with the skins removed but with some of the fruit pulp still adhering to the beans. Neither approach represents the orthodox processing method for Central America coffees, which is the wet or washed method, wherein all of the soft fruit residue, both skin and pulp, is removed from the beans before they are dried.](http://www.coffeereview.com/honey-natural-process-coffees-central-america-2014/) Produces rounder, richer flavours

@JeremyCherfas "natural, or drying inside the whole fruit, and honey, or drying with the skins removed but with some of the fruit pulp still adhering to the beans. Neither approach represents the orthodox processing method for Central America coffees, which is the wet or washed method, wherein all of the soft fruit residue, both skin and pulp, is removed from the beans before they are dried. [coffeereview.com]

Produces rounder, richer flavours and mouthfeel. IMO, more complex and enchanting than wet-processed beans, which produce well-defined and clear flavours, but often a slightly more two-dimensional cup.

2016-04-07T23:30:11Z