New Naturals Project Update

Back in April, I wrote about The New Naturals Project, a project that we started with Edwin from Finca Vista Hermosa, Chad from Madcap, and Linus from The Coffee Collective while on the farm. The difference from most naturally processed coffees is that we sorted the beans, sorted them again, and sorted them again. None of us are well versed in drying techniques, so we’re still learning and experimenting. The beans have arrived after some difficult processing, since milling a full cherry can gum up machines and cause other issues. Some of the beans have a higher moisture content than others, since after the machine gummed up at the mill, the beans were further dried. As you can see, there’s still more sorting that needs to be done. This is typically done at the mill, but with this small batch we’ll be hand sorting it. The mill didn’t get all of the beans fully depulped, nor is there any screen or color sorting that has been done yet. Also, one batch has higher moisture content than the other, one looking much more green. It’ll be interesting to see how this changes the taste in the cup. Until then, here’s the photos of the samples: