It’s called natural processed because the coffee cherry itself stays intact (in its natural state!) throughout the entire process, rather than the process initiating with taking off the outer peeling of the ripened coffee cherry. By leaving the peeling, the bean absorbs the sugars which leads to a fruitier, sweeter flavor when brewed. Something that makes this process even sweeter is that it’s more environmentally-friendly than conventionally processed coffee because it doesn’t require water! 

• Notes: Red apple, caramel, plums, roasted nuts and with a silky body

• Varieties: Bourbon, Caturra, Catuai

• Elevation: 1,500-2,000 meters

• Antigua Region: Antigua, where beans are cultivated in a valley encircled by Agua, Acatenango, and Fuego volcanoes, is one of the oldest coffee-growing regions in the world. The region is characterized by its rich volcanic soil, low humidity, and most consistent rainfall patterns throughout the year.

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