Archive: Chachagüí Natural

Three producers came together to showcase their experimentation and innovation with natural processing, resulting in this beautiful Colombian coffee. The coffees selected for this offering are Castillo and Colombia varieties, grown between 1950-2000 meters above sea level. Each were harvested at their peak ripeness, but underwent different drying and fermentation techniques before processing. 

One of the producers, Yermy Pedraza, dry-fermented the coffee in tanks for 96 hours before rinsing and laying out to dry. After 1-2 days in the sun, the coffee was moved to a mechanical dryer for another 24 hours. Juan Francisco also uses the dry-fermentation process, but uses bags instead of fermentation tanks. After fermenting, Francisco dried the coffee in a mechanical dryer for five days at a monitored temperature. Amparo Maya, the third contributing producer, just began experimenting with naturals in the past five years. She’s a longtime Verve partner who we regularly buy both her washed and natural coffees from.

The hard work from all three producers blend beautifully together in this lot, creating a flavor profile that can only be achieved through the meticulous tuning of their processing techniques.