Pulped natural (semi-dry)
Also semi-dry, semi-washed, cereja descascada, CD
Pulped natural is the Brazilian-born intermediate between washed and natural. The skin is removed mechanically but the sugary mucilage is left on the parchment and dried with it rather than fermented off. It removes the pulp substrate that drives over-fermentation in naturals while keeping some of their sweetness and body, and it uses far less water than the washed route. In Central America the same family of methods is sold as 'honey'.
- Fermentation
- none as a step
- Drying
- 7–15days
- Water use
- Medium
- Dried to
- 10–12%moisture
- Ripe cherry
- Sort
- Pulp
- Ferment
- Wash
- Dry
- Hull
- Green
Step by step
Compare every method- 01Pulp ripe cherry to remove the skin
- 02Skip tank fermentation; spread the mucilage-coated parchment directly to dry
- 03Turn frequently during the first days while the mucilage is sticky
- 04Dry to 10-12% moisture
- 05Hull and grade
Cup tendencies
more body and sweetness than washed, cleaner than natural; lower acidity
Risk
Sticky parchment clumps and ferments unevenly if layers are too thick or turning is neglected
Where it is used
Common in, per the method's sources
Origins and regions that list it
BrazilBahiaCarmo de MinasCerrado MineiroMatas de MinasMogianaSul de MinasSão Paulo