What is natural processed coffee? It’s called natural processed because the coffee cherry itself stays intact (in its natural state!) throughout the entire process, rather than the process initiating with taking off the outer peeling of the ripened coffee cherry. By leaving the peeling, the bean absorbs the sugars which leads to a fruitier, sweeter flavor when brewed. Something that makes this process even sweeter is that it’s more environmentally-friendly than conventionally processed coffee because it doesn’t require water!
Notes: Sugar cane, cherries, caramel, red apple, and lemon
Varieties: Bourbon, Caturra, Catuai
Elevation: 1,500-2,000 meters
Antigua Region: Antigua is one of the most well-known coffee regions throughout the world. The valley is encircled by three volcanoes: Agua, Fuego, and Acatenango. Its climate is temperate all year with steady moisture that makes this a suitable and perfect place for coffee to be slowly nurtured. Cool nights finalize the process of stabilization, preventing extreme climate variations between the dry and wet seasons of Guatemala. Antigua's coffee is often characterized for being outstanding in the cup, and its complexity varies, normally exhibiting a floral acidity that is often spicy or chocolaty.
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