The Story
For a Natural process, the coffee dries inside the whole fruit, sometimes for weeks, as it slowly loses moisture. That extra time allows sugars and acids to move into the coffee, pushing the fruit forward and giving the cup more presence.
This is where Diego's investment in post-harvest processing shows.
The cherries have to be spread carefully, turned consistently, and monitored throughout or the flavors go sideways fast.
At a farm the size of Aquiares, doing this well is no small thing.
When it's done right, the result is fuller and more expressive. The fruit reads louder, the body is heavier, and the finish carries more weight.
The story doesn't end here. Explore more in our Learning Hub:
