Byron's Natural
Byron's Natural
Byron’s Natural coffee is out of stock due to seasonal availability.
In the meantime, we thankfully have a substitute that tastes remarkably similar to this coffee. Our Ethiopia Natural is a light roast with the rich, sweet berry notes you’ve come to love in Byon’s Natural coffee.
For a Certified Bird Friendly alternative try the Guatemala Light Roast, Guaya’b with a Luscious, Ripe Cherries, and Molasses flavor.
DESCRIPTION
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Tasting NotesLUSH | MELLOW | JAMMY BLUEBERRY
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PROCESSSUNDRIED NATURAL
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REGIONFINCA LOS PINOS, MATAGALPA, NICARAGUA
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VarietalArabica
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ALTITUDE1,500 METERS
"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, CO-Founder of Thanksgiving Coffee
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
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"Opening a five pound bag greeted me with a lovely fruit-forward aroma. My favorite cuppa I've brewed this year. Been making the rounds through various bird-friendly varieties and this one is a keeper."
