Oldest way
Natural method is the oldest way of processing coffee - Ethiopia and Brazil are very well known for producing a lot of naturals. In recent years there has been a clear trend in the specialty coffee industry and natural processed coffees are gaining popularity. It is most common in countries that have dry climatic conditions during the harvest season. One of the advantages of natural processed coffees is less water usage.
Processing
Selection, washing, and floating of the coffee cherries is especially important as we are keeping the whole fruit on the beans during the drying process. The main challenge in producing naturals, especially arabica, is in climatic conditions during the harvest season. As a big part of the season, we have a lot of rainfall and high humidity. This can cause some uncontrolled fermentation as well as developing mold during the drying process.
Clean result
As always here at Zanya we love clean coffee. So there has to be extra attention put into planning and weather forecasts to choose the right time when to start doing the natural process. Also, make sure coffee is properly moved on the beds with enough air circulation multiple times a day, especially during the parts of the season with very high humidity.
Properties
From the good natural process, you can expect fruity qualities, complexity and intense aroma.
| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor |
| Harvest season | 2023/2024 |
| Producer | Zanya Cooperation, which is working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags on stock | 0 |
| Price | 300000₫/kg without VAT |
