Love or Hate …

Love or Hate…

(Enter) Another marmite coffee…. Sumatra Wahana Rasuna…Cup Profile Bakewell Tart… Natural Process… Natural Process coffees tends to divide people, I think this is because the process creates a fruity bold complex cup profile, and quite often people don’t expect that. They’re looking for, or are used to, washed coffee Cup Profile which is cleaner and more acidic. If you’ve tried a Natural Process coffee you’ll know what I mean, if not it’s not too late to pop online and order some now ! However equally you get your natural fanatics those people who queue eager to discover the next Natural we have in store !! Sumatra Wahana Rasuna just arriving… Look at that queue haha !!


The Cup Profile of a coffee is hugely due to how it’s processed from coffee cherry to green bean ! The Natural is also known as the Dry Process because scarcely any water is involve, commonly used in countries where is little rainfall and there are extended periods of sunshine.  Too much sun and the coffee becomes brittle and whilst hulling the beans will break… Too much moisture and fungi and bacteria will strike resulting in deterioration. So no pressure on the farmers !! Natural Coffees have to be carefully manged… Sumatra Wahana Rasuna is a beautiful Natural Process Coffee grown in Northern Sumatra 100% from the Wahana farm making it more exclusive, single varietal and under their control throughout the whole process. The Rasuna varietal is grown on the farm as a ‘control’, and used to measure how other coffees compare to it

The Process… After Harvest…

  • Drying… The ripe cherries are spread out in sun on trestles or large concrete/brick patios. The cherries are raked or turned by hand to prevent mildew and ensure even drying. Depending on weather conditions it can take up to 4 weeks for the cherries to reach optimum moisture content. Once the coffee is dried the dried fruit and outer husk of skin is mechanically removed.
  • Storing… The beans store in silos in bulk ready to be sent to the Mill. Resting Period…traditionally 30-60 days to improve bean aging.
  • Mill… Hulled / Graded / Bagged – The hulling machine removes the outer layer of dried coffee, the protective parchment. The green beans are then graded and bagged ready to be sold.

As the coffee cherries are high in pectin it really imparts on the bean and in the roastery as a green bean it has such a distinctive aroma

Love or Hate… Personally we have found the Naturals really interesting coffees to roast, and as a Barista they have to rank as one of my favourites !

Till next time …….

Want to try a Natural Process Coffee…? Click Here !!