Natural: In Natural process, cherries are selectively picked for ripeness, the cherries are immediately left to dry on patios or raised beds with frequent turning or raking. This process can take up to several weeks until the cherries have reached the optimal moisture level (10-12%). the fruit acts as a natural casing, fermentation happens in a closed environment adding lots of sweetness and fruit flavours to the bean. Once dried the coffee is stored until it is ready to be hulled and distributed. Natural process coffees can be extremely fruity and sweet. They often have a muted acidity with slightly more body than their washed counterparts. We pick only the best lots out of each cupping flight to produce naturally sweet fruit bombs!
One of thirteen municipalities in the country, it is home to the largest coffee production volumes, whilst almost 60% of the municipality's population live below the poverty line. We are excited to present you coffees from the suco (village) of Parami. Cherry from Parami, and the nearby neighbourhoods Motalala and Koileki, is collected daily and processed at the Atsabe wet mill in Baboe Kraik situated at 1400MASL.
700ml water at 96C, 100g to bloom, pulse pour the remainder.
Aim for all out in 4:30-5:00
75g Coffee, 1L water at 94C.
Brew for 4 minutes, stir and then plunge.