Natural process
250 g whole bean coffee
This coffee is grown on Kayon Mountain Farm in the Guji zone of Ethiopia. The farm grows 300 ha of coffee and has an on-site plant nursery. Indigenous tree species (acacia and others) are used to shade the coffee plants and cuttings from these trees are used to create nutrient-rich composts. Ismael Aredo, the owner and operator, oversees 25 full-time and 300 seasonal employees.
Composed of native Ethiopian heirloom varieties, this is a dry or natural process coffee. When the ripe coffee cherries have been harvested, sorted and rinsed clean, they are spread out to dry in the sun for 8-25 days, depending on the weather. The dry cherries are then hulled to remove the outer layers of the fruit.
Tastes like: lemon + apricot + buttery + molasses
Red Honey process
250 g whole bean coffee
Oscar and Francisca Chacón, alongside their family, grow and process this SL28 microlot coffee in Sabanilla de Alajuela, on the slopes of the Poas volcano. Their red honey-processed coffees are picked ripe and brought to the family-run wet mill to be sorted and pulped, with most of the coffee fruit (mucilage) left to dry on the seed. Spread out on raised beds, the seeds are carefully raked twice per day until dry, which takes 7-15 days.
Tastes like: red fruit + brown sugar + juicy
Natural process
250 g whole bean coffee
Johny Lemus grows and processes this Pacamara microlot on Finca San Antonio, his 10 hectare farm in the cool hills of Chalatenango in northern El Salvador. Mr. Lemus grows primarily Pacas variety, with a harvest period from December to March.
This is a naturally processed coffee, meaning that the cherries are picked ripe, sorted for quality and then spread out to dry whole for at least a month. The dry cherries are then hulled to remove the outer layers of the fruit.
Tastes like: fermented fruit + foxy + kombucha
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