Natural Process

At the end of the coffee picking day when the temperature cools, coffee cherries that have been picked between 16-20 brix degrees are brought to the wet mill to begin processing.

First, the coffee cherries are placed in a tank filled with water that recirculates through a channel. Along the channel there are multiple spots to place wood blocking to prevent the more dense coffee cherries which sink to the bottom from being taken downstream with the current. The cherries that float are considered less dense and of lower quality, they are paddled along the channel and collected for either the producer's personal use or sold as commodity grade. By having multiple stages of blocking, coffee producers can control the density and the qualities of their coffee better. La Finca Distribution Corp. only purchases the most dense coffee beans we can acquire from each specific lot.

During the natural process, coffee cherries are not pulped after picking; they remain intact with the bean, increasing the amount of sugars absorbed during the following processes. The natural process has the least negative environmental impact of all the post-harvest processes, because there is no wastewater or "honey water" being returned back into the waterways.

After the floating process, natural processed coffee is occasionally placed in barrels to ferment for 8-36 hours, depending on the varietal and temperature. In some cases, naturals are not fermented at all and are laid out to dry immediately after the float. During this process the coffee becomes much sweeter, yeast and bacteria break down the sugars in the coffee adding to the complexity of the final cup.

Coffee beans are trucked out to the dry mill after the float or fermentation and are placed on drying beds for 14-30 days until 12%-10% moisture has been achieved. It is at this time the coffee is pulped without water and bagged in parchment to rest for 45 days in the bodega.

CM Natural Red Caturra • Luis Rubio
La Finca Distribution Corp.

CM Natural Red Caturra • Luis Rubio

$1,102 CAD
Natural Pacas • Fincas Mierisch
La Finca Distribution Corp.

Natural Pacas • Fincas Mierisch

$627 CAD
Natural Maracaturra • Byron Corrales
La Finca Distribution Corp.

Natural Maracaturra • Byron Corrales

$1,748 CAD
Natural Javanica • Fincas Mierisch
La Finca Distribution Corp.

Natural Javanica • Fincas Mierisch

$874 CAD
Cold Anerobic Natural Javanica • Fincas Mierisch
La Finca Distribution Corp.

Cold Anerobic Natural Javanica • Fincas Mierisch

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Varietal: Ethiosar Process: Cold Anaerobic Natural Fermentation Time: Drying Method: Sun dried on beds    Farm: Los Placeres Producer: Mierisch Family Farm Region: Matagalpa Country: Nicaragua Dry Mill Name/Location: Beneficio Don Esteban, Matagalpa (45 min away)   Cupping Notes:  Plum, Cherry, Concord grape, Honey, Blueberry, Cocoa powder, Black currant
La Finca Distribution Corp.

Cold Anerobic Natural Ethiosar • Fincas Mierisch

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CM Natural Caturra & Catuai • Luis Rubio
La Finca Distribution Corp.

CM Natural Caturra & Catuai • Luis Rubio

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CM Natural -240hr Caturra & Catuai • Luis Rubio
La Finca Distribution Corp.

CM Natural -240hr Caturra & Catuai • Luis Rubio

$775.50 CAD
CM Natural +240hr Caturra & Catuai • Luis Rubio
La Finca Distribution Corp.

CM Natural +240hr Caturra & Catuai • Luis Rubio

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Natural Anaerobic Geisha • Gabriela Figueroa
La Finca Distribution Corp.

Natural Anaerobic Geisha • Gabriela Figueroa

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Natural Anaerobic H3 • Gabriela Figueroa
La Finca Distribution Corp.

Natural Anaerobic H3 • Gabriela Figueroa

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Natural Anaerobic Caturra • Gabriela Figueroa
La Finca Distribution Corp.

Natural Anaerobic Caturra • Gabriela Figueroa

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