Pulped Natural (Semi-washed)

Sweet, low acidity, full body. Chocolate, nuts, caramel, and brown sugar notes. Clean sweetness without the wild fruit of naturals.

Developed in Brazil in the 1990s to balance cup quality with efficiency, the pulped natural method removes the cherry skin mechanically but skips fermentation, drying the beans with most mucilage intact. Unlike honey processing, which carefully controls mucilage levels, pulped natural is a more industrial approach focused on consistency and throughput. This method is the standard for high-quality Brazilian specialty coffee, producing the sweet, nutty, low-acid profile that defines Brazilian espresso blends.