Natural Green Bean Processing Bourbon Varietal & Natural Green Bean Process

Bourbon is the parent of a number of Arabica varieties. It is named after Bourbon Island, now known as Reunion Island, where it was derived. It is a small tree with many branches and produces, on average, 25% more coffee than Typica. Bourbon is known for its unique balance of acidity and sweetness. Bourbon has undergone multiple mutations since its spread, including plants whose cherries ripen to red, orange, yellow, or green.

The dry process is also called the natural process. It leaves the cherry intact and allows it to dry in the sun. The bean is then supposed to absorb more flavors from the fruit. The cherries are dried until the moisture content is between 10-12%. After that, the beans are separated from the cherry. This method uses a lot less equipment than the washed methods.

Rugali Washing Station in Rwanda

Rugali Coffee Washing Station, located near the village of Rwamiko in Rwanda, buys and processes coffee from around 140 family-owned farms. Rugali CWS is one of only two washing stations in Rwanda that has been approved to produce honey-processed and natural coffee. However, the process continues to be strictly monitored by NAEB. Rugali’s elevation and climate are ideal for producing naturals.

The cherries are hand-sorted on raised African beds to remove unripe cherries. To maintain the highest quality coffee, the coffee cherries are floated in order to separate low-density cherries. After sorting, the coffee beans are laid out on drying beds that have been well-maintained. Weeds and grass are removed or managed from beneath the beds in order to avoid excessive moisture. The drying beds are spread across a large, open area to maximize exposure to sunlight and airflow. The daytime temperatures during the dry season reach 28-30 degrees Celsius, and the evenings 12-15 degrees Celsius. This is perfect for a gradual drying process and for coffee that is processed naturally. The coffee cherries are rotated every hour throughout the day, and they are hand-sorted continuously as they dry. Damaged cherries or discolored pods are removed.