This coffee follows nearly the same journey as our washed Congo Mapendo. The only difference is that it goes through a natural fermentation. Naturally processing coffee is one of the oldest traditions in coffee where the cherry is left on the picked seeds during the drying phase of processing. As the cherries dry around the coffee seeds, they impart fruity sugars from the flesh of the coffee cherry over a period of 30-45 days before heading to a dry mill for hulling. This often leads to the coffee taking on very prominent notes of berry, melon, or tropical fruits. It can be a risky and challenging process to manage the drying over such a long period of time. If the fruit is left to ferment too long and the drying of the coffee cherries is uneven, it can lead to significant defects like mold or over fermentation which can ruin all of the hard work of growing and picking.
