Making Coffee with Lucia Solis #69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals
Mar 30, 2025
Explore the intricate world of whole coffee cherry fermentations during Guatemala's harvest. Discover the subjective nature of coffee tasting and how individual preferences shape perceptions of flavors. Delve into the challenges and improvements in Latin natural coffees, focusing on sorting and microbial selection. Examine the cultural disconnect in coffee traditions compared to cacao and the exploitation in production. Navigate the harsh realities of natural coffee processes and the innovative strategies growers are employing to enhance flavors amidst environmental challenges.
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Natural Means Different Things
- "Natural" means very different things in coffee and wine, leading to confusion.
- Coffee naturals refer to processing whole cherries, not fermentation or microbes.
December Rain Disrupted Harvest
- In Dec 2024, unusual rains spoiled drying coffee, delaying harvest.
- This was a rare event in Guatemala, causing anxiety and starting the season badly.
Shift Toward Natural Coffees
- Specialty coffee shops now favor naturals more than washed coffees.
- This reflects a shift in roaster buying practices over recent years.