They bring in green 'beans' (not actually a bean at all, but the pip or seed of the fruit) that have been processed on-site by the growers. Natural, when the coffee cherries are laid in the sun and the fruit allowed to dry and shrivel off, lends a bolder flavor with some funk, whereas beans fermented in a tank produce cleaner, more acidic coffee with floral tones.
Volcanic terroir produces smaller, denser beans in environments where the high amount of rainfall filters
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