As we all know, the way coffee is processed has a significant impact on the flavours that end up in the cup. Two fascinating methods that are not often talked about too much are Natural Anaerobic Fermentation and Natural Classic Fermentation. We have a new selection from Rwanda on the way and we want you to know what to expect.
1. Classic Natural Fermentation
In the classic natural process, coffee cherries are picked and then dried with the fruit still on the bean. The fruit's sugars and pulp influence the flavour during drying. This method gives the coffee a fruity, sweet, full-bodied profile with rich, bold notes.
Our go-to flavour profile: We look for deep, fruity, and sometimes wine-like flavours. Most often, they have a heavy body and a rustic profile but with a sweet aftertaste.
In the classic natural process, coffee cherries are picked and then dried with the fruit still on the bean. The fruit's sugars and pulp influence the flavour during drying. This method gives the coffee a fruity, sweet, full-bodied profile with rich, bold notes.
Our go-to flavour profile: We look for deep, fruity, and sometimes wine-like flavours. Most often, they have a heavy body and a rustic profile but with a sweet aftertaste.
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