Processing

Coffee processing methods in the Nawasena portfolio

Processing can influence cup character, but final profile depends on lot quality, origin, drying, storage, and roasting.

Natural

Whole cherries are dried with the fruit still attached, often creating fuller sweetness and fruit-forward character.

Coffee cherries are fermented in a controlled low-oxygen environment before drying, creating differentiated specialty profiles.

Mucilage is removed through washing and controlled fermentation before drying, supporting cleaner and more consistent cup profiles.

Coffee is dried with part of the mucilage retained, often supporting sweetness, body, and gentle fruit character.

A common Indonesian process that can create fuller body and distinctive regional character.