“One Family, Three Processes”

After the coffee fruit is harvested, the bean—actually a seed—must be removed from the fruit and dried. How this is done varies and can greatly impact the flavor and quality of the roasted coffee. Our friends at Fazenda Recanto took a single lot of Arara variety from their farm and processed it three different ways (Natural, Pulped Natural, and Fully Washed), demonstrating the impact post-harvest processing can have on the final cup. We have a limited amount of this special edition 3-bag set so order yours today and let us know which process was your favorite!

Grower: Magalhães Paiva Family
Region: Sul de Minas
Microregion: Machado
Altitude: 1100m
Cultivar(s): Arara
Processing Method: Natural, Pulped Natural, Fully Washed (decriptions below)
Harvest Season: 2023/24

Natural process: The coffee bean is dried with the fruit still intact. This results in longer drying times and fermentation that can create volatiles like aldehydes and esters. These make their way into the bean, imparting complex fruity flavors to the coffee.

Pulped natural process: The coffee is pulped leaving the sticky mucilage attached to the coffee parchment during drying. The preservation of some sugars can lend more body and fruity flavors to the coffee, though they are generally less intense than naturals.

Fully-washed process: The coffee undergoes a rapid, controlled fermentation followed by a thorough washing to remove all of the mucilage from the parchment before drying. These coffees tend to be lighter and milder with cleaner, but less complex flavors.