Arnaldo López (56) is one of the many producers we work with at Ayarza cherry mill and has been involved in coffee production business his entire life. His father took him into the field to plant coffee trees as a child. Now Arnaldo has five children of his own and the cultivation of coffee have provided a platform for the family to grow and improve their quality of life.
Natural processing need to come from high altitudes and employ near-perfect pickings which is why our sourcing is focussed on local small batch deliveries from trusted partners who provide us with a consistently high quality ripe cherry. While there is an abundance of quality cherry in the region and a few areas that reach 2,000 meters altitude, the terrain is not ideal for processing naturals. Ayarza is remote and rough with almost no flat land available.
This region was famous for coffee production many years ago but the climate has changed and the conditions here are now ideal for the processing of Naturals. The sun is hot, but the breeze keeps the temperature under control. We start with the cherry in a depth of 4-6 inches and turn it often during the day. Over the first few days, the coffee turns from red or yellow to a deep purple then black. We finish the drying in a mechanical drier for a few hours. This avoids a common challenge in sun dried naturals where the coffee reabsorbs humidity in the morning then dries during the day and repeats until there are a few days of strong sun.
As a result, you'll get the vibrant tropical characteristics of mango & starfruit fruitiness. Exceptionally clean cup with a chocolate finish. A great example of well processed natural coffee.