$23.00
A Natural coffee origin from Africa, perfect for Batch Brew
A vibrant cup with sweet bursts of blackberry and pineapple that take center stage, seamlessly transitioning to notes of toffee, plum, and molasses on the finish.
A delicate, crisp white wine acidity, adding to its brightness and balance.
Brewing Recommendations
Suggested barista coffee making recipe
Espresso
Temp: 94°c
Group handle basket: 22g
In: 23g
Out: 50g (60ml)
Time: 30sec
Filter
Ratio: 1:16
Dose: 15g
Water: 250ml
Time: 2.30mins
Only use filtered water, unfiltered tap water spoils great coffee
The Difference between Washed and Natural coffee:
Coffee beans are encased in multiple layers: silver skin, parchment, pectin, pulp, and outer skin. There are three primary methods to process the coffee and extract to the finished coffee bean: washed/wet-process, natural/dry-process, and pulp natural.
Dry processed (naturals) coffees are dried in full on raised beds, or on patios in cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry.
Washed coffees are de-pulped via washing stations then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying.
Naturals have more fruit flavours attributes as the coffee has had more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.
Washed coffees are prized for their clarity and vibrant notes. Removing all the cherry prior to drying allows the intrinsic flavours of the coffee to excel. Fruit notes are still found in washed coffees, nonetheless, fermented and sweet berry notes are less common.