The Story Behind our Peru Natural Process, Culinary Micro-Lot

23 August 2010

Peru Natural Process - Culinary Micro-Lot

Typically, all of the coffee that originates from Co-operativa Agraria Cafetalera (CAC) Pangoa and really, for most of Peru, is processed by washing or wet process.

The washing or wet process gives the clean classic flavour that you are accustom to tasting in our other Peruvian coffees like our Culinary Single Origin, Peru Pangoa.

So last year while we were in Peru we asked the folks at CAC Pangoa if they would do an “experiment” with us by using the Natural Process for just a few bags of coffee - and after some consideration CAC Pangoa agreed to do it just for Salt Spring Coffee.

During the Natural Process the coffee cherry is set to dry on a raised bed or patio (without any washing) in full exposure to the sun - this allows the cherry’s tangy fruit flavour to seep into the coffee seed. Once the coffee cherry is completely dry, it‘s then processed gently to remove the dry fruit casing. The result is a beautiful green coffee seed with intense fruit flavours given to it by the processing method.

The result of our “experiment” proved to be a huge success – our Peru Natural Process is deliciously creamy with extreme fruit and citrusy flavours and hints of berry. It's a unique opportunity that is in very short supply so if you are a fan of our Micro-Lot's, get our Peru Natural Process fresh online while you can.

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