Natural process, which yields our Signature, Grand Reserve, High Altitude and Micro Climate coffees. In the natural coffee process, the full cherry is dried prior to de-pulping. Natural processed coffee will taste fruitier and have a heavier body as the drying coffee beans absorb some of the sugars from the surrounding fruit.
Pulp-sundried or honey coffee is an eco-friendly process as it generates very little solid and liquid waste. The fruity and sweet notes of ARAKU’s Selection and High Altitude blends are due to the presence of mucilage in the honey-processed coffee. Here, the coffee skin is removed and the coffee is de-pulped to varying degrees but no mucilage is removed and it is sent to the drying yard. The honey process is a rare and unique system that is almost exclusively used by specialty coffee producers as it is simple, affordable and intuitive.
Early Harvest is a washed coffee — these coffees are prized for their clarity and vibrant notes. The coffee cherries go through the Columbian Penagos pulper that removes the sticky mucilage surrounding the coffee seeds, and the coffee is left to ferment for 18-24 hours. Then the coffee is washed in fresh water and sent to the drying yard — removing the cherry prior to drying allows the bean’s intrinsic flavours to really shine. In the semi-washed process, which is also used for ARAKU’s Signature blend, some of the mucilage remains and after fermentation, the beans are sent to the drying yard. The mucilage lends mild sweet and fruit notes to the semi-washed coffee.