Bahareque Process – Natural
£25.00 per 340 Grams
Dry processed or Natural coffees are dried in the full cherry prior to de-pulping. This process can take up to 4 weeks until the cherries are dried, depending on weather conditions.
Naturals tend to have more fruit and fermented flavours because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. If producers don’t carefully dry naturals, turning them often and removing the over-ripe, then funky flavours will emerge in the roasted coffee.
To enjoy a better experience and highlight the fruit notes we recommend you use a V60 filter. The thinner paper of this filter will give a balance between its acidity and sweetness.
- Red Wine
Caturro – Supreme
North of the Valley