Pulped Natural was pioneered in Brazil, removing the skin but drying with all mucilage intact — combining natural sweetness with washed clarity.
What is Pulped Natural?
Pulped natural (or semi-washed) was developed in Brazil in the 1990s and is considered a precursor to honey processing. Unlike honey processing, pulped natural retains 100% of the mucilage and does not deliberately vary the retention level (no white/yellow/red/black distinctions).
Difference from Honey Processing
Pulped natural: primarily Brazil; 100% mucilage retained; focus on efficiency and consistency
Honey processing: primarily Central America; deliberately controlled mucilage retention percentages; focus on flavor tuning
Processing Steps
Harvest: mechanical or hand picking
Depulping: a depulper removes the outer skin while leaving the mucilage intact
Sun drying: mucilage-coated beans are spread directly on concrete patios or raised beds
Turning: frequent turning to ensure even drying and prevent mold
Completion: approximately 8–14 days to reach a moisture content of 11–12%
Flavor Profile
High sweetness: pronounced caramel and dark-sugar sweetness
Full body: richer mouthfeel than washed
Nuts and chocolate: the classic Brazilian flavor signature
Gentle acidity: not as bright as washed, but smooth and rounded
Cleanliness: cleaner than natural with fewer defect flavors
Representative Origins
Brazil (origin of the method, largest production volume)