Natural process coffees are also particularly difficult to produce especially if they are to meet the requirements of specialty coffee. Many steps must be made to ensure the ripest cherries are picked and laid to dry, there is adequate air flow to stop mould and bacteria forming on the cherries, and continually rotating them as they dry.
The aim of the game is to ensure, consistent and even drying and fermentation, but within a certain window of time. Too short a time and the sugars from the mucilage won’t pass to the bean, and too long and negative ferment will affect the beans flavour profile. Not to mention planning for bad weather, naturals are a risky business, but they pay big dividends in coffee such as this Guji.