Natural Process

The natural process, also known as dry processing, allows coffee to develop its most vibrant flavors. Instead of removing the fruit immediately after harvest, the whole coffee cherry is left to dry in the sun, ensuring prolonged contact between the bean and the fruit.

This extended drying period enhances the coffee’s body while often producing a bright, citrusy acidity—a result of the fruit’s sugars and natural compounds infusing into the bean. The result? A rich, full-bodied coffee with lively, fruit-forward notes that showcase the true essence of the coffee cherry.

Flavour Notes: Citrus, Red Wine, Brown Sugar

Awards: First Place in Natural Arabica, Central American Coffee & Special Jury Prize at the World Coffee Challenge, Spain.