05. November 2020

Presenting

The Natural Process

  • This month we’re focussing on a specific post-harvest process, but applied in very different ways on very different raw material.

  • The natural process is the original method of processing coffee, but is now associated with lower quality lots, especially in East Africa.

  • Recently, quality-focussed producers have retaken ownership of the process, drying coffees with great care in order to create clean and transparent naturals.

  • The natural process often adds richness and soft fruit driven by the fermentation.

  • Francisco Mena has produced a naturally-processed Caturra at Sumava de Lourdes in the West Valley region of Costa Rica.

  • The smallholder farmers of the Kercha Woreda delivered their cherry to the Hasen Sormolo mill in Guji, where they were also processed using the natural method.

  • Subscribe to learn more about the natural process and all the features we love in Sumava and Guji.

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First coffee - Costa Rica

Sumava
Shade-dried Natural Caturra

Strawberry, Milk Chocolate and Brown Sugar
(250g / 8.8oz)

This is the third time we have purchased coffee from the Sumava de Lourdes micro-mill in the West Valley of Costa Rica. The mill is located just outside the town of Naranjo de Lourdes, and the two farms that serve it, Monte Llano Bonito and Monte Lourdes, sit between 1600 and 1800 metres above sea level. This mill is owned by Francisco Mena, who also co-founded Exclusive Coffees, our export partner in Costa Rica. Francisco is very well-known in Costa Rican coffee circles, having been one of the driving forces behind the country’s ‘micro-mill revolution’, empowering smallholder producers to take control of the types and quality of coffee they produce. After founding Exclusive in 2008, Francisco set about developing microlots with these producers, based on the needs of the expanding specialty coffee market. He also continues to work tirelessly to connect these producers with buyers like us who are willing to pay a premium for their expertise and the quality of the coffee they produce....

Second coffee - Ethiopia

Guji Kercha
A rich natural from Guji

Blueberry, Butterscotch and Grape
(250g / 8.8oz)

We have been purchasing Ethiopian coffees through Moplaco for three years now, and have grown to trust their buying practices and the quality that they are able to offer, both in coffees they produce themselves, and those they purchase and export from neighbouring mills. This lot is an example of the latter. This lot was purchased by Moplaco from the Hasen Sormolo station in the Kercha Woreda. Kercha is located in the Oromia region, which is part of the Guji zone, but located slightly further south than the famous coffee producing spine of Yirgacheffe, Chelelectu and Gedeb. Hasen Sormolo is a privately owned washing station, and gathers coffee from approximately 2000 smallholder producers over a harvest season. This small lot was processed using a careful natural process, with extensive sorting and turning, especially during the first few days of drying. This has helped to create a soft and rich cup, with perfumed aromas followed by notes of ripe fruits and a creamy caramelised sweetness.

The Natural Process

For this month’s subscription, we are focussing on a single method of post-harvest processing, one which has rather different applications and connotations in different parts of the world. The basic premise of a natural process involves drying the coffee seed all the way to an exportable moisture content while still inside the cherry. The cherry and parchment layer surrounding the seed are then removed at the dry mill before export. As fermentation is occurring throughout the entire drying process, often open to the elements, controlling the process carefully can lead to very different profiles in the cup...

Subscribe to learn more about the natural process and all the features we love in Sumava and Guji.

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Two contrasting cups

The natural process has gained in popularity across the entire coffee belt in recent years. While the term is widely used, and the premise of the process widely understood, it is applied in very different ways by different producers in different parts of the world, giving very different results. The coffees we’re sharing this month are both very high quality examples, but differ in terms of the raw cherry used and the way the process is carried out. This leads to two contrasting cups, that we hope you enjoy this month.

Stay bright and curious - John Gibson

About Discovery

About Discovery

The opportunity to share new experiences

Our Discovery Subscription allows us the opportunity to share new experiences with you every month, taking you with us on our journey through the changing seasons of coffee. This allows you the opportunity to taste new lots from across the coffee landscape as they arrive at our roastery, when they’re fresh and in season. We strive to find the most delicious and thought-provoking coffees we can get our hands on, working together with a group of innovative and dedicated partners we have met over our years in the industry. We are inspired not only by sharing their painstakingly created raw material, but by conveying how each step of its journey has led to what you find in your cup, be it terroir, varietal, post-harvest processing, or something else entirely.

We always aim to tell a story

One of the best ways to appreciate the effect of these factors is to taste coffees side by side. Our most popular option allows you to experience two coffees every month, maybe different varietals or processes from the same farm or region, or maybe two parallel lots from producers at opposite ends of the coffee belt. We always aim to tell a story with our coffee choice, focusing on a different aspect of what we’re finding exciting in coffee right now. Sharing these experiences each month allows us to expand our coffee horizons together, and develop a shared vocabulary within both taste and preference in coffee.

We’re always happy to continue our conversation with you through our webshop portal, whether it be purely practical, or discussions about this month’s coffees. We see our role as simply a middleman between you and some of the best coffees in the world, and the people who produce them. These people inspire us, and we do our utmost to share both their coffees and their stories with the people who appreciate them most.

1 x coffee

Sumava, Costa Rica 
(250g / 5.3oz)

2 x coffee

Guji Kercha, Ethiopia
(250g / 5.3oz)

Sumava, Costa Rica
(250g / 5.3oz)

Available from the 5th of November to the 2nd of December

Discovery Subscription

  • Two unique coffees every month with FREE shipping*.
  • Insight into how the coffees were grown and processed.
  • Subscribers first on new launches.
  • 15% discount on all coffee and equiptment above Kr. 199,00.
  • Subscriber exclusive discounts.

From

Kr. 169,00

Free Shipping | Cancel at Anytime

Subscribe About Discovery