Hello Sideyard Friends,

Natural process coffees are naturally difficult to roast (naturally) because of how they’re processed. Letting the coffee cherries dry on the seed after harvesting imparts extra sugars in the seed and sends the Maillard Reaction into overdrive. This particular lot also has a higher than average variation in bean size. This leads to some beans taking on heat a little faster than others, which leads to unevenness in the roast, which leads to less certainty when deciding to end the roast. While it looks a little rough, it’s tasting great. I’m noting tropical fruit, brown spice, dark chocolate, and strawberry.

We have a couple extras in stock.

The origin track for the week is #Sin Mexicanos by Adriel Faviano and company.

Cheers,

Ryan