Natural & Experimental

Washed processing is built for clarity. Everything else is built for character, and this is where those lots sit: naturals dried whole in the cherry, honeys rested with mucilage still on the seed, and the anaerobic and extended-fermentation lots producers use to take a familiar variety somewhere unfamiliar.

The natural process dries the cherry intact, concentrating its sugars and pushing the cup towards ripe berry, tropical fruit and a wine-like depth. Honey processing sits between washed and natural: the skin comes off, but some mucilage stays on the seed through drying, which builds sweetness and body while holding onto more structure than a natural usually keeps. Anaerobic and carbonic maceration lots ferment under controlled, oxygen-restricted conditions, which can produce aromatics well outside what the variety and origin would give you on their own.

The selection here rotates with the harvest, roasted for both filter and espresso. Each lot is here because the processing gave us something worth tasting with intent, and the product page will tell you exactly what was done to it.