18/08/2026
Last week we introduced our Gaseke Natural from Rwanda. But what does ‘Natural’ actually mean? ☕🌱
Natural processing is one of the oldest methods of processing coffee.
Once the coffee cherries are picked, they are sorted and then dried whole. Meaning with the fruit still surrounding the bean, and skin intact. The cherries are carefully turned as they dry to ensure even drying and prevent unwanted fermentation. Once the correct moisture level is reached, the dried fruit is de-hulled at a dry mill to reveal the green coffee bean inside.
In classic non-inoculated lots like this, wild yeast in the environment plays a crucial role in the expression of terroir.
Because the bean spends the drying process in contact with the fruit, natural coffees are often known for their sweetness, fuller body and fruit-forward flavours.
For our Gaseke Natural, Rwanda’s sunshine and the careful drying process at the washing station help create the sweetness and flavour that make this lot so special. 🇷🇼
Processing seems to be the single most import determining factor in the flavour profile of a coffee.