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Adrian Lasso Honey Decaf Pink BourbonAdrian Lassos natural coffee processing begins with a floating process to select only fully mature cherries. These cherries then undergo anaerobic fermentation sealed in bags or jars for 32hrs at an average temperature of 17C. Next, the cherries are moved to a tank for a 12hr oxidation process. They're then pulped and allowed to oxidise further for 40hrs with the mucilage. An 80hr submerged fermentation follows and then finally, a thermal shock wash

Oscar Chacón Solano

and is surrounded by the lush tropical and subtropical forest of the Yungas region

this Ethiopian heirloom lot was processed by Girma Tamiru in Aricha using a non-conventional anaerobic natural process

And to quote the processing genius: "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup

Finca Santa Lucia

and features a built-in timer to monitor every second

Coffee is picked and depulped on the same day

which involves the complete removal of the outer skin and pulp during the washing and depulping stages

The coffee then undergoes a 48 hour in-cherry fermentation

Three generations later

are pulped

When the coffee is dry