#naturalprocess

The Ranch. Huila, Colombia. Navel.

Laura picks up a stack of pink bags. Pink is not decoration — it's the colour we use for a specific set of coffees. This one earned it.

The Ranch is managed by Cadefihuila, a cooperative of more than 3,500 coffee growers across 28 municipalities in Huila. Most own between two and three hectares and work as families at every stage: harvesting, processing, drying. The farm has operated as a space for experimentation and collaboration since 2013.

The variety is Navel, natural process, at 1,577 metres above sea level. The process is precise: cherries harvested at optimal ripeness, double fermentation — first 36 hours in bags, then another 36 hours submerged in mucilage prepared with a previous batch and fed with unrefined cane sugar for a month. After washing twice, a thermal shock at 60°C. Dried in dehumidifiers in five days.

SCA score: 88. Honorable mention at the Global Coffee Awards – Europe 2025 in Filter Experimental. Finalist in Experimental Espresso.

Ethiopian coffee is renowned worldwide for its rich flavors, unique aroma, and traditional processing methods. Among the various techniques used, the natural (dry) process stands out for enhancing the coffee's fruity and complex profile. This method, deeply rooted in Ethiopia's coffee heritage, offers numerous benefits that make Ethiopian coffee a favorite among connoisseurs.

1. Enhanced Fruitiness and Sweetness

Naturally processed Ethiopian coffee is dried inside the coffee cherry, allowing the beans to absorb the fruit's natural sugars. This results in a cup with pronounced berry, blueberry, and tropical fruit notes, along with a honey-like sweetness that sets it apart from washed coffees.

2. Lower Environmental Impact

The natural process requires minimal water compared to the washed method, making it an eco-friendly choice. In Ethiopia, where water resources can be scarce, this traditional approach supports sustainability while preserving the environment.

3. Rich and Full-Bodied Flavor

Because the beans ferment slightly inside the fruit during drying, they develop a deeper, wine-like complexity. This creates a full-bodied cup with a smooth, syrupy texture that coffee lovers cherish.

4. Preservation of Authentic Ethiopian Coffee Characteristics

Ethiopia is the birthplace of coffee, and natural processing maintains the original flavors that have been enjoyed for centuries. This method highlights the terroir—distinct regional differences—from Yirgacheffe’s floral notes to Sidamo’s bright citrus tones.

5. Higher Antioxidant Content

Studies suggest that naturally processed coffee retains more antioxidants due to extended contact with the cherry. These compounds offer health benefits, including reduced inflammation and improved metabolism.

6. Supports Ethiopian Farmers

Many small-scale farmers in Ethiopia rely on natural processing because it is cost-effective and aligns with traditional practices. By choosing naturally processed Ethiopian coffee, consumers support these farmers and help sustain their livelihoods.

7. Unique and Complex Aromas

The drying process enhances the coffee’s aromatic profile, producing fragrances of jasmine, bergamot, and ripe fruits. This makes every brewing experience a sensory delight.

8. Versatile Brewing Options

Whether you prefer pour-over, French press, or espresso, naturally processed Ethiopian coffee adapts beautifully. Its balanced acidity and bold flavors shine across different brewing methods.

Conclusion