IN THE SUN

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:
Diego Armando Madrigal Ureña and his brother run three farms and the Los Madrigal Micro-mill. The farms were started by his Grandfather, Luis Hernan, who planted the first coffee trees. The addition of the on-site mill enables full control over separated varietal lots, like this natural processed mix of Catuai and  Caturra. 

This micro-mill features expansive raised African beds for drying and Diego and his brother are extremely passionate about reforestation and environmentally sustainable practices on the farm. Diego's plans for the year include renewing the existing coffee trees, as well as planting new varieties.

FLAVOUR:
While we wait for for our returning Ethiopian offerings, I could not say no to this dynamic natural gem from Diego. In the cup, there is tons of jammy passion fruit, perfumery hibiscus, and dried raspberry flavors with sparkling acidity that give way to a fruit punch and candy sweet finish.