LA NUEVA MONTAÑA | NATURAL

Antonio and Aracely’s coffees are processed with utmost care and attention to detail at his mill, which is at 1200 meters - a bit lower than the farm where the plants grow, which means stronger sun and warmer days that are perfect for drying naturals.

Only the ripest red cherries are selected for this lot, and once the cherries are picked they are placed in clean, sealed plastic bags in the shade. Antonio and Aracely know that fermentation begins soon after the cherries are harvested, and years of experience have taught them that the best results come when this process is carefully controlled and as uniform as possible. Aracely allows this coffee to stay in bags overnight for a short fermentation of no more than 14 hours, and then early the next morning the coffee is prepared for drying.

She then soaks the cherries in water to remove any dust or floaters (immature or malformed beans). Soaking the cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then placed on raised beds to dry for about 20 days. When on raised beds, the cherries need to be turned frequently in order to ensure thorough and even drying. The cherries are turned four times a day while they are drying at regular intervals.