After several years of experimenting, Moisés Herrera developed this protocol for natural process coffees in 2017, with a focus on consistency and cleanliness in the cup.
The Flavor Profile
Notes of berry jam and cacao nibs are balanced by refreshing tropical fruit and black tea in this complex cup.
Our relationship with producers Moisés Herrera and Marysabel Caballero began in 2004. Today, this husband and wife team continues to inspire us with their commitment to quality and innovation, and their focus on community and environmental responsibility.
For this naturally processed lot, freshly picked, ripe coffee cherries are first laid out to dry in a single layer on raised beds for one week. Then, lots are combined to continue drying slowly for two to three additional weeks, before the dried fruit and parchment are removed from the seed.