Unlock the True Flavor of Natural Process Coffee with Hot Air Roasting

Among the many coffee processing methods, the natural process stands out for its unique character and aroma. It often produces roasted beans with vibrant fruity notes and sweetness, thanks to the retention of the coffee cherry’s natural sugars. But when it comes to roasting naturally processed beans, things can get tricky. Even small missteps in the roast can lead to underdevelopment or scorched flavors. So, could hot air roasting, a method known for its consistency and control, be the key to unlocking the full potential of natural process coffee? Let’s find the answer in this article!

 

 

Get to Know Natural Process Coffee

Natural process or dry process coffee is the oldest coffee processing method in the world. It originated in Ethiopia, back when equipment for processing coffee beans was limited. The process is relatively simple: after harvest, whole coffee cherries are spread out on raised beds or patios to dry under the sun. During the drying period, the coffee cherries are carefully turned and monitored to prevent over-fermentation and mold.

While it’s a traditional technique, the natural process coffee is still widely used, especially in regions with dry climates and limited water resources, such as Ethiopia, Yemen, and parts of Brazil.

What sets this method apart is that the fruit stays on the bean throughout the entire drying phase. Unlike washed (wet) or honey processes, where the skin and pulp of the coffee cherry are removed early, natural processing allows the entire cherry to dry around the bean. This leads to a fermentation process that typically results in a sweeter cup compared to the washed method.

But despite its sweeter taste and simpler method, natural-process coffee often presents challenges during roasting. This is because the drying process can be uneven due to the varying thickness of the fruit and pulp left on each cherry. As a result, roasters may encounter issues such as:

1. Inconsistent Roast Development
   Uneven drying of the fruit and pulp causes the beans to hold varying amounts of moisture, which often results in inconsistent roast development.
2. Difficulty Managing Heat Application
   Because variations in internal moisture make heat transfer less predictable, roasters need to maintain precise control throughout the roast.
3. Higher Risk of Flavor Imbalance
   Careful management of airflow, heat, and timing is crucial, as the coffee can easily tip into underdevelopment (grassy or sour notes) or overdevelopment (muted acidity and loss of fruit character).

 

 

Why Hot Air Roasting is Ideal for Natural Process Coffee

A hot air roaster is particularly well-suited for natural process coffee because of its precise and consistent heat transfer. Using a pure convection system, heat is evenly distributed around the beans, which helps reduce the risk of surface scorching or tipping. This is especially important for natural coffees, which often have uneven density and require even heat application.

Since the beans are suspended in hot air and have no direct contact with heat, the risk of underdevelopment or overdevelopment caused by hot or cool spots is significantly reduced. So the coffee can preserve the clarity and complexity of its natural characteristics.

Another key advantage of hot air roasting is its fast thermal response. Roasters can make quick adjustments by controlling airflow and heat, making it easier to stay within the ideal development window. With this level of thermal precision in hot air roasting, roasters can fine-tune each batch and achieve more consistent results, even with coffee processing methods that are typically harder to manage.

 

Berto Hot Air Roaster: The Perfect Machine for Roasting Natural Process Coffee

Roasting natural process coffee requires accuracy and control, and Berto hot air roaster is built to deliver both. Powered by BertoLogic™, the roasting machine can deliver accuracy and consistency at every stage of the roast. Its convection-based system distributes heat evenly across the beans, helping reduce scorching, tipping, or uneven development that commonly happens in natural process coffee.

Berto hot air roaster also offers a range of roasting capacities to suit different business needs. For in-house or small roasteries, Berto Essential Air is the world’s smallest smokeless hot air roaster with a 3 kg capacity. It features a streamlined control panel for simple adjustments and includes Playback Assist™, which lets you record and repeat roast profiles using Artisan or Cropster.

For larger-scale operations, Berto Type R Roaster is available in 8 kg, 20 kg, and 60 kg capacities. It includes an integrated PID controller for precise temperature management and profile replication. An intuitive touchscreen panel makes it easy to monitor and adjust roast curves throughout the roasting process, resulting in consistent results in every batch.

Natural process coffee brings a distinctive profile to the table. While the method behind it is traditional, roasting these beans demands attention and control to fully express their sweet and fruity character.

For roasteries aiming to add natural coffees to their lineup, Berto hot air roaster offers the kind of control and reliability you can count on. Reach out to our team today and let’s bring out the best flavor in your natural process coffee every time!