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June Showcase: Natural
1x 250G - Honduras - Nahun Fernandez Pacas & Catuai Natural (Wild) RRP: $22
1x 250G - Brazil - Sítio da Torre Yellow Bourbon Natural (WIld) RRP: $23
1x 250G - Colombia - Finca Santuario Red Bourbon Natural (Wild) RRP: $26
Roast Style: Filter
Have you ever been into Aunty Peg's or Proud Mary Cafe and had a coffee from their curated Showcase and been like... "umm, so how do I get this stuff for home?"
Before this, it was practically impossible.
Be the first to try these mostly unreleased coffees.
Dispatched: 16th June 2022
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THE ABSOLUTE BENCHMARK FOR "NATURAL" PROCESSING
For Junes Showcase, we've handpicked what we consider to be the absolute benchmark for natural processing. Three producers at the top of the game, showing you the unique flavour profiles of their respected countries! An unmissable bundle of nattys.
Nahun Fernandez
After a conversation with Nolan (the founder of Proud Mary) in 2016, Nahun decided to process his first-ever natural coffee. It was such a huge success that he has been doing it ever since. This year was very challenging for our Honduran producers, with them being hit by hurricanes Eta and Iota right at the beginning of harvest. Luckily for Nahun, most of his cherries were still ripening and holding firm to the trees, so he didn’t lose many. Nahun has big plans for the upcoming year; apart from repairing all the damage from the storms, he is planting new shade trees, building the first stage of his new tasting lab, and studying English. This coffee is sweet and syrupy with notes of plum and milk chocolate.
Alvaro Coli
Alvaro Coli has long been producing some of our favourite coffees out of Brazil. Natural processed coffee from his main farm, Sítio da Torre, have placed several times in the Brazil Cup of Excellence! Alvaro is very proactive in his farming philosophy and is always working to make it more sustainable and in harmony with the surrounding environment. Sítio da Torre sits at some of the highest elevations in the Mantiqueira da Minas region reaching around 1300 masl. This coffee is very complex with notes of honeydew melon, red grape, tropical fruits, and chocolate.
Camilo Merizalde
Camilo Merizalde started Finca Santuario in 2000 with the desire to produce coffee focused on quality over quantity. He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee. Supporting the ecosystem's health on his farm allows Camilo to grow the highest quality varieties which are often also the most difficult to grow. Camilo's model for producing coffee at Finca Santuario was so successful that he has now scaled it to farms in Costa Rica, Brazil, and Mexico under the banner of the Santuario Project. His Red Bourbon processed via the natural method is wild with notes of pineapple, raspberry, and chocolate.
