Well, it’s happened. We’ve brought in a natural processed coffee to Lüna – and it’s a pretty delightful one at that. We figured if we were going to do it, it would be alongside it’s washed companion – so if you get a chance to taste them side by side, it will make for an equally delicious and educational experience.
For those of you who aren’t familiar with this processing method, I’ll give you the Coles notes: The coffee fruit, once harvested normally sheds its outer red skin thanks to a depulper, then microbes come along and consume the sticky fruit bits left on the seeds – But in the case of a natural, none of that happens. Instead, the fruit is left intact, and the drying process happens on raised nylon mesh covered beds over a span of 6-8 weeks. During that time, the fruit imparts considerable flavour – the seeds acting like a sponge – and what you get on the other end is something that tastes markedly different.
Nemba is a washing station that works with smallholder farmers who deliver from the hills of Gitwa, Mikuba and Nkonge. They work with Greenco for export and they aren’t strangers to the Cup of Excellence competition – taking home 1st place in 2015. To be honest they do pretty freaking well every year – Go ahead and take a look on the COE website – They have a nice track record and their continuous efforts really show in this lot that we get to work with. I should also mention that this is the second year that Nemba has produced naturally processed coffee.
With this natural processed red Bourbon, there are flavours that, to us, are a dead ringer for a blueberry malted milkshake (hence the name). It’s sticky sweet and the type of blueberry flavour it’s got is of the fresh variety – with ample brightness peaking through.
In the best examples of this processing method, the coffee fruit – read: pulpy – flavour is faintly present, but the intrinsic flavour of the coffee itself is in full expression too. When we tried this lot, we thought it was one of the good ones 🙂