Natural processing is a very labor and time intensive process. It takes double the drying time of our washed process and is all hand sorted for defects. This year we only produced pounds of natural, so order some before it's gone! These photos show the different stages of coffee processing. After the beans are handpicked and pulped, they are left overnight to ferment. The next morning the beans are rinsed and then spread out on a drying floor to be sun dried. If the weather doesn't cooperate and isn't sunny, the beans can be dried using either a gas, drum dryer, or other drying equipment.
The coffee beans are then bagged in the parchment state which are stored in air conditioned comfort and held at a constant 70 degrees F temperature. These beans will affect the taste of the coffee, so we remove them prior to roasting. It cannot be emphasized enough that this step is key to making sure every bean that goes to our Master Roaster will contribute to quality. Many people have noticed that a lot of the commercial coffee they drink at coffee shops and buy at the supermarket is over-roasted, and, as a result bitter.
This is an old trick of coffee roasters: over-roast low-quality and poorly processed coffee to mask the poor and uneven quality. At Mountain Thunder, we use small-batch roasting, with each roast overseen by a highly-experienced Roast Master. This attention to quality and bringing out the best in each coffee bean is only possible with the small-batch roasting of similarly sourced coffee.
Our freshly roasted beans are quickly sealed in specially-designed coffee bags. Many bags of coffee you see at the store are sealed, air-tight and placed on the store shelf where they may sit for long periods of time.
The Mountain Thunder coffee bags have a valve that allows the oxygen to flush from the bag, keeping the coffee fresher and flavorful. Coffee drinkers worldwide know that freshness is key to making an outstanding cup of coffee.
At Mountain Thunder, we usually ship coffee within a few days of roasting. Small batch roasting allows us the ability to roast each of our products frequently and only as it is needed. Shopping cart. There are no products in your shopping cart. Kona Coffee Process September 08, What sets Kona coffee apart from the various coffee growing regions and our Kona Coffee apart from other Kona coffees, comes down to a few important things: 1.
Picking - I make sure that the farms I use pick their coffee red to give it its greatest full-bodied quality. Pulping - I ensure that farms I use immediately pulp the coffee after picking.
That "immediacy" factor eliminates any sour aftertaste. If coffee cherry what coffee is called before the red pulp is removed is allowed to ferment in the burlap bag, the taste of the coffee will be negatively affected, even if it sits for only a day. Drying - After pulping, the coffee beans are rinsed with fresh water and dried as quickly as possible.
We have found some farms do not adequately dry their coffee before the coffee starts to mold. This coffee is rarely dumped, and you can taste the mold even after it has been roasted. Storing - After the coffee is dried, it is bagged in clean burlap bags and stored in my dehumidified rooms.
Coffee at this stage is called "parchment" because of the paper-like membrane covering the coffee bean.
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