Processing

Natural Process

Our specialty, refined every harvest with the experience of our team. Small volumes, constant supervision, and a cup that rewards the extra work.

Step by step

  1. 01

    Coffee is handpicked and selected at the same time, where only red cherry and the perfect degree Brix are allowed.

  2. 02

    The drying process is performed on raised beds.

  3. 03

    To keep the quality and avoid fermentation the coffee is under constant supervision, which involves handpicking imperfections and constantly moving the beans to keep an even drying.

  4. 04

    Drying time is around 20 to 25 days.

Available lots

Natural coffees from this harvest.

Acatenango Valley (Natural) — NaturalNatural

Lot 4

Acatenango Valley (Natural)

Varietals:
Bourbon (60%), Caturra (40%)
Processing:
Honey and dried on African beds.

Private analysis

Acidity
Clean, Homogeneous, Fruity, Sweet, Citric, Orange, Brilliant, More Complex.
After Taste
Persistent, Prolonged, Refined.
Drying
Raised beds, 20–25 days
By reservation or while inventory lastsRequest sample →

Taste it before you buy it.

We ship green coffee samples to roasters and importers. Tell us which lots you are interested in and we will send cupping samples and an FOB, CIF or DDT quote.

Request samplessales@cafetoland.com