Roastmaster's Select Club: Byron's Arabica Natural
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
This month we're sharing coffee grown in Nicaragua by Los Piños Farm and roasted here at Thanksgiving Coffee in Fort Bragg, CA.
Arabica Coffee from Nicaragua
Let's talk a bit about what it means when a coffee is "natural".
It essentially speaks for itself: coffee that's dried naturally. The pulp is left on the cherry and goes straight to drying as opposed to washed coffee, where the cherries are de-hulled, rinsed in water and then dried.
"In the natural drying process, the cherries are placed in the sun on concrete patios or raised drying beds. The skins tighten as they dry and the pulp juices move inward into the two seed in the cherry’s interior. When the mass is totally dry and crisp, and hard as a rock, they are milled like rice, cleaned and sorted and sacked. This process produces quite a different flavor profile from wet processed “washed coffee.” The coffees take on the hints of the fruit and at their best, notes of blueberry and strawberry prevail. There is a jammy sensitivity to the brew, lots of body and fruit aromas." -Paul Katzeff
We've had a working relationship with Byron and his family at Los Piños farm for over thirty years now, and the quality of their coffee speaks for itself.
"Behind every cup, there is a forest, a river to protect, a climate to conserve, many hands that work and a planet to save." - Byron Corrales