A pulped natural coffee is known to highlight sweetness, promote consistency, and yield a higher-quality cup. Generally, they will have the body of a natural coffee and the sweetness and acidity of a washed. Our pulped natural yellow catuaì is a beautiful coffee, and, despite this being a darker roast, we refuse to scorch it. We developed a roast profile that brings about enough body and boldness, without entirely burning the natural characteristics of the beans. Expect lower acidy, heavier body, notes of roasted nuts, and a chocolate-forward profile. It’s dark done thoughtfully.

This yellow catuai variety was grown by an association of seven small farms that banded together to export outside of the country for the first time, and we are happy to be their first international customers. 

This coffee went through a rarer process called pulped natural (hence the name), also known as semi-washed, where, unlike a traditional natural process, the skin of the fruit is removed before letting the coffee dry, but, unlike washed coffee, most of the pulp is left to dry on the bean; it is essentially a middle ground between the two most common processing methods.