{"componentChunkName":"component---src-templates-article-js","path":"/our-blog/processing-naturl-pulped-natural","result":{"data":{"prismic":{"allArticles":{"edges":[{"node":{"_meta":{"uid":"processing-naturl-pulped-natural","lang":"en-us","type":"article","alternateLanguages":[]},"title":[{"type":"heading3","text":"Our Processing","spans":[]}],"main_image":{"dimensions":{"width":5165,"height":4160},"alt":null,"copyright":null,"url":"https://images.prismic.io/ocafi/1e19da3a-dcfe-4b52-9cf5-24ae0d8e0e31_Fazenda_Sa%CC%83o_Domingos_2022_35.jpg?auto=compress,format"},"intro":[{"type":"paragraph","text":"Harvest season has begun here in Brazil and farmers are naturally considering the best processing methods for this year’s cherries. We thought we’d take the opportunity to talk about two of the different processing methods used by our Ocafi farms: natural and pulped natural processing.","spans":[]}],"date":"2023-06-02","body":[{"__typename":"PRISMIC_ArticleBodyText","type":"text","label":null,"primary":{"content":[{"type":"paragraph","text":"The difference between the two is quite simple: naturally processed coffees are left to dry with the cherry intact before being processed; meanwhile, pulped natural coffees have the skins of the cherries removed by machine, leaving only mucilage on the bean, before being dried. While this may seem like a small difference, the choice of processing has significant consequences, both on the infrastructure requirements of the farm and the final flavour profile of the lot. ","spans":[]},{"type":"paragraph","text":"There’s some interesting chemistry going on here. Did you know that, in the coffee pulp, alongside sugars and organic acids, there’s also protein? Some of these proteins function as metabolic inhibitors for the coffee cherry and so when the cherry’s skin - and some pulp - is removed, these important chemicals are also partially removed! This triggers a signal to the fruit’s embryo, which starts its’ metabolic germination process. The result of all this is that pulped natural coffees are usually cleaner, whilst naturally processed coffees have a denser body, with a little more sweetness, due to their being dried with different “ingredients”.","spans":[]}]}},{"__typename":"PRISMIC_ArticleBodyImage","type":"image","label":null,"primary":{"image":{"dimensions":{"width":6240,"height":4160},"alt":null,"copyright":null,"url":"https://images.prismic.io/ocafi/e4df575d-d3e5-453e-b96a-21893787aa13_Fazenda_Mangaratiba_2022_3.jpg?auto=compress,format"},"label":null}},{"__typename":"PRISMIC_ArticleBodyText","type":"text","label":null,"primary":{"content":[{"type":"paragraph","text":"The chosen processing method also has practical implications. The pulped natural process, for example, facilitates the selection of cherries of varying degrees of maturity, as the machine excludes the green cherries. Many of our lots are picked multiple times to find only the ripest cherries. The removal of the skins also results in quicker drying, which helps farms in the processing more coffee. Naturals, on the other hand, whilst easier to process as they don’t require so much equipment, take much longer to dry. However, for farmers it can still make sense to process coffees as pulped naturals, as larger exporters and the cooperatives often pay slight premiums for commodity qualities. Yet, in the specialty sector, most processing decisions are taken to maximize potential of each lot or to meet a specific profile demand. Generally speaking, natural lots with clean profiles are more difficult to do well, requiring a lot of attention to the drying process. As a result of these considerations, many farms use both methods, to optimise their space, time and the potential value of their lots at market.","spans":[]}]}},{"__typename":"PRISMIC_ArticleBodyImage","type":"image","label":null,"primary":{"image":{"dimensions":{"width":1120,"height":746},"alt":null,"copyright":null,"url":"https://images.prismic.io/ocafi/2e0cf3ed-6723-4b28-a916-009b4fa0b98e_Fazenda_Maracana%CC%83_2021_42-webnl.webp?auto=compress,format"},"label":null}},{"__typename":"PRISMIC_ArticleBodyText","type":"text","label":null,"primary":{"content":[{"type":"paragraph","text":"Here at Ocafi, we separate our coffees according to how they’ve been processed. Our Dolce line is made up of naturally processed coffees that typically present rich and sweet chocolatey flavours, with heavier liqueur-like bodies. Whereas our Classic line is made up of well-balanced pulped natural coffees with nutty flavours and a little more acidity.","spans":[]}]}}]}}]}}},"pageContext":{"node":{"_meta":{"uid":"processing-naturl-pulped-natural","lang":"en-us"},"title":[{"type":"heading3","text":"Our Processing","spans":[]}]},"lang":"en-us","uid":"processing-naturl-pulped-natural","rootQuery":"\n  query Article($lang: String, $uid: String) {\n    prismic {\n      allArticles(lang: $lang, uid: $uid) {\n        edges {\n          node {\n            _meta {\n              uid\n              lang\n              type\n              alternateLanguages {\n                lang\n                uid\n                type\n              }\n            }\n            title\n            main_image\n            intro\n            date\n            body {\n              ... on PRISMIC_ArticleBodyText {\n                type\n                label\n                primary {\n                  content\n                }\n              }\n              ... on PRISMIC_ArticleBodyQuote {\n                type\n                label\n                primary {\n                  details\n                  quote\n                }\n              }\n              ... on PRISMIC_ArticleBodyImage {\n                type\n                label\n                primary {\n                  image\n                  label\n                }\n              }\n            }\n          }\n        }\n      }\n    }\n  }\n"}},"staticQueryHashes":["1548368301","1973289113","2894920921","291967353","602691390"]}