Juan Luis’s first natural Garnica
JL’s first harvest, a three-year old coffee plantation, and we are already experimenting with differentiated processes in order to find the way to your best coffee cup.
Natural coffees, which are very popular in Brazil and Africa, are still relatively new throughout the rest of Latin America. Some will say that these processes are not exactly new in Costa Rica and Panama, as in Guerrero, Mexico. However, the truth is that a couple of decades do not represent a vast trajectory when it comes to learning and developing a deep and specialized method of growing coffee. There is still a long way to go.
Yet, there is, indeed, an increasingly deeper and greater knowledge on natural coffee processing.
(Cultural aside: natural coffees are coffees which have been dried as a whole fruit)
The most important thing here is that, from our first harvest in a single variety coffee plantation, we are experimenting with different processes (of course, we still have washed and pulped natural coffees) to identify on which of these three roads can variety, agro-climate conditions, post-harvest processes and the final cup meet and achieve their best expression.
The coffee tastings we have carried out, which are correlated to the Juan Luis´s analysis, will set the bar for us to plan our next year’s harvest. Juan Luis’s coffees are a delight which I would be glad to share with whomever feels like trying them out. By the way, Juan Luis is just 24 years old!
Have you tried a naturally processed coffee? Do you prefer your coffee washed, pulped natural or naturally processed?
Here some interesting links about natural process coffee: