Natural coffee, traditionally, is the first to be made by coffee producers, given its ease of processing.Widely used in Brazil, and in other countries with a hot climate, the beans are spread with the husk on patios (or suspended terraces) and turned over several...

The natural fermented process starts way before the process itself, it demands cherries at their peak of maturation. Alongside the traditional evaluation of ripeness by the cherries' color or even by chewing them, the level of soluble sugar content is measured...

Pulped Natural processing is a method that removes the outer husk of the coffee cherry to export the fruit and dry it directly in the sun. It is considered halfway between dry processing and wet processing.Coffee production involves several steps and a lot of care....

In this process, the beans are completely pulped, removing all the cherry fruit. Then they are immersed/washed in water to completely remove their mucilage. The removal of mucilage can be mechanical (demucilator) or through the activity of microorganisms...

With the many years of tradition in coffee cultivation and a challenging future ahead, we are interested in breaking the typical coffee processes in Brazil. Our philosophy is that coffee processing starts with the perfect balance of terroir, varieties, and techniques....