Processing

Ferveo Natural

Ferveo Natural uses a special method called “anaerobic fermentation in water.” Water serves as an excellent environment to prevent external air from entering, which helps control the temperature during fermentation. This allows the coffee to ferment for up to 168 hours, compared to just 96-120 hours with the dry method, giving the flavors more time to develop. Ferveo Natural is an “Experimental Coffee Processing” method that has surprised us greatly with its flavors in this processing season. Instead of strong, overpowering aromas, it highlights the deeper notes in the aftertaste

Natural

Another way to understand the term “natural processing” (dry processing) is “fermentation inside the fruit.” To create delicious “Natural” batches, it’s crucial not only to select ripe coffee cherries but also to control the drying time. During the drying process, the cherries continue to ferment because the temperature and humidity inside the cherries remain high, which promotes fermentation. To ensure the best flavor for natural processing, coffee should be dried for 25-30 days at a temperature of 25°C – 35°C. When these conditions are met, you’ll be able to smell the aroma of “dried fruits like raisins” from the drying coffee.

Fully Washed

“A Realistic Look at Coffee Flavors”

Unlike methods such as Honey, Natural, or Anaerobic Fermentation, which extend the fermentation time during drying (since the sugar layer is still influenced by temperature and humidity, allowing microorganisms to produce enzymes that break down the sugar and create more flavors), the “Fully Washed” method removes the sugar layer around the coffee cherry. This prevents any further fermentation during drying, helping the coffee beans to clearly express their flavor potential. As a result, you can more distinctly taste the origin, variety, and type of coffee you’re drinking.

The Fully Washed flavor profile from the Dung K’no region will offer you notes of Citrus Acid and Vanilla.

Cascara 

“Bring Fruit Flavors to Your Tea”

You might already know that “coffee is a type of fruit.” When you climb up coffee hills, you’ll see vast green trees in the distance. As you get closer, you’ll notice the ripe, red coffee cherries. If you pick one and pop it in your mouth, the sugar inside will burst forth, accompanied by “a sweet, fruity aroma followed by a light, tangy acidity in the aftertaste.” This is exactly the flavor that Cascara tea will offer you.