In this method, coffee cherries are depulped to remove the outer fruit layer, followed by fermentation to break down remaining mucilage. The beans are then thoroughly washed and dried. This process yields a clean and vibrant cup with bright acidity, highlighting the intrinsic qualities of the coffee beans.
In natural processing, ripe cherries are dried with their outer skin intact. As they dry, sugars from the fruit seep into the beans, imparting a rich and fruity flavor. This method often produces a heavy body and a unique, sweet complexity.
Honey (Pulped Natural) Processing
Cherries are depulped to remove skin but some mucilage is intentionally left on the beans. They are then dried, creating a spectrum from "white honey" (least mucilage) to "black honey" (most mucilage). This process can result in a balance between the clean profile of washed coffee and the sweetness of natural coffee.
Coffee producers are continuously exploring new methods, such as anaerobic fermentation, extended fermentation, and hybrid processes. These experimental techniques push the boundaries of flavor development, resulting in diverse and sometimes unconventional taste profiles.
Each processing method contributes distinct flavors and characteristics to the final coffee, offering a wide range of sensory experiences for enthusiasts and connoisseurs alike.
We decided to get directly connected to the final clients, offering them better product, better quality, and guaranteeing the traceability and better outcomes. Previously, we were harvesting coffee and selling them to mills in cherries form. Then, we started with a small lot of first harvest; a micro-mill. With constant self-education, and training, and together, in our second year onwards, we were able to sell two micro lots. Now, we are processing about 30% of our entire coffee harvest. It’s been really challenging to execute all the process involved in achieving the quality standard that we want from selecting, harvest and milling the coffees. However, we have not stopped growing, and learning each harvest to improve our work, quality and offer better product to the market.
We are a family business consisting of three people. The ones that are directly responsible for everything that happen at the mill level, are 100% women - the mother (Seilyn) and the daughter (Kamila).
We envision continuing to do a quality job, growing professionally and personally. I can assure you that thanks to each of you buying our product, you create an unimaginable butterfly effect. You impact our lives, the people that we are with, our families and all of this not only economically, but also more holistically. Because when we achieve a better quality of life, we grow integrally.
Care Partnership with Bean Voyage
There is a gender gap in access to agronomic and economic resources that leads women to yield lower productive farms, revenues from crop sales, and household welfare. To achieve greater equity in the coffee we need to invest and purchase coffees from smallholder women-coffee producers.
The Care Partnership celebrates the hard work and fresh coffees produced by smallholder women coffee producers.
Bean Voyage provides a bundle of services consisting of training, finance, mentorship, and market access to improve business outcomes for smallholder women coffee farmers and their families over a three-year period.
Today, an average Bean Voyage farmer earns 212% more in annual coffee sales revenue than the market prices and our program has reached over 2,400 community members in all eight coffee producing regions of Costa Rica.
Bean Voyage works with trading partners to ensure higher prices and long term relationships with buyers (like James Coffee).