IN THE SUN • ETA FEB 4

NATURAL LOTS:
In The Sun always features naturally processed coffees. These are lots in which fresh cherries are harvested and set out to dry in the sun. By leaving those outer fruit and mucilage layers intact during drying, the seed takes on complex pulpy sugars. This drying typically takes around two weeks with the next stage being ‘hulling’ in which the outer layers are removed before a final wash. 

Natural coffees are ‘the perfect starting point’ for people interested in specialty coffee. The processing lends itself to deep fruit-forward flavours, which are easy to pick up and makes ‘taste notes’ far less ambiguous. The cup will have much bigger body than washed processes, and natural lots can even lend themselves to more earthy and robust sensory profiles. 

Simple with heavy sweetness, our natural lots are crowd pleasers that will leave you feeling content. As Nirvana’s All Apologies suggests, “In the sun, In the sun, I feel as one.”

ORIGIN:
This 'siverback' lot comes from the Rwenzori region in Uganda. The Rwenzori Mountain Range (famously known as the Mountains of the Moon) stretch 120km along Western Uganda bordering the Democratic Republic of Congo. This is a collection of coffee from small-holder producers who are mainly members of the The Bukonzo Farmers Group and deliver ripe cherries to the Kisinga Washing Station. It is then separated by floatation and put onto drying tables. The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.

FLAVOUR:
This lot from Kisinga is such a wonderfully sweet and suprising cup. There is a great deal of depth with a sticky fig and molasses flavour that gives way to red cherry and concord grape. There is a candy sweetness throughout but the finish lingers on a kind of cooked strawberry flavour that lands between strawberry shortcake and slurpee.