Coffee from Central America | Natural Process

We have a broad variety of coffees from Central America with countries including Costa Rica, Honduras, Guatemala and El Salvador, all offering a unique taste to try. 

The natural (dry, unwashed) process is one of the oldest methods of producing coffee. It involves drying the whole cherry, in the sun, on tables or in thin layers on patios.

The cherries are raked or turned by hand to prevent mildew during the drying process, which can take up to 4 weeks.

Once the cherries have been dried to the correct amount, the pulp is removed with a hulling machine before the coffee beans are packed.

The coffee from natural processed beans can tend to have more body and complexity with less acidity than with the 'washed' or wet process.