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These beans are carefully hand-picked, only at their ripest. During the natural process, the coffee cherries are spread out on raised beds and gently turned for three weeks, until most of the moisture has evaporated out. This process imparts much of the natural sugars in the coffee cherry to the seed. Naturally processed coffee takes a considerable amount of care, because potentially so many things can go wrong, resulting in a coffee tasting sour, phenolic, and other defects. Our import partner, Keffa Coffee, strictly manages quality throughout this process.
1850 – 1950 Meters