It's no secret that complex / uniquely processed coffees have taken over specialty coffee. Producers are implementing new processing methods, roasters are buying them, and coffee drinkers alike find them polarizing.

It's common to associate long or complex processing methods with boozy or over-fermented fruit flavours, but that isn't always the case. And when done right, highly processed coffees can be clean, vibrant, sweet and still retain origin and varietal characteristics.

And that's what we look for when sourcing these types of coffees. To us, if processing can elevate the quality further and create unique flavour attributes along side that, we're all for it.

That's exactly why we chose to highlight these two coffees in our first subscription. Both go through interesting processing methods and showcase what's possible when care is taken to preserve the inherent quality of the coffee.

At Hacienda Sonora (Coffee 01), they've utilized a way of avoiding the common "boozy" flavours that can occur with natural processed coffees by layering the cherries in pyramid-like rows and covering the cherries during the hottest part of the day.

Coffee 02 undergoes a total of 168 hours of fermentation! Yet retains an extraordinarily clean flavour profile thanks to the hybrid whole cherry and pulped fermentation process. In our blind cupping, we chose this coffee because of how clean and vibrant it was.

We hope you love these coffees as much as we do, and until next time, remember to slow down and enjoy.

Sending love,

Saija.