The oldest method
The natural method is the oldest way to process coffee, originating in Ethiopia. Brazil is also well-known for its naturally processed coffees. In recent years, this method has gained popularity within the specialty coffee industry.
Processing
The selection, washing, and floating of coffee cherries are crucial because we retain the entire fruit on the beans during the drying process. One of the main challenges in producing naturally processed Arabica, particularly at higher elevations, is the climatic conditions during the harvest season. This period often brings significant rainfall and high humidity, which can be quite challenging when producing naturals.
Clean result
Here at Zanya, clean coffee is our top priority. Careful planning and attention to weather forecasts are essential for choosing the right time to begin the natural processing. Additionally, we make sure to move the coffee frequently on the drying beds to ensure proper air circulation, particularly during the humid parts of the season.
Properties
Natural processed coffees are known for their fruity and sweet flavor profiles. Expect notes of berries, tropical fruits, and chocolate. Enjoy a medium to high body complemented by a rich mouthfeel and delicate wine-like notes.
| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor, Bourbon, Typica, Caturra |
| Harvest season | 2023/2024 |
| Producer | Zanya Cooperation, working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags in stock | 16 |
| Price | 12.2€/kg without VAT |
