Episode 48: Washed Vs Natural

In this episode I talk about how the coffee ‘process’ (the stage when the fruit is removed from the coffee bean) affects the flavor of the coffee that you drink. To illustrate I taste two great examples in their respective processes (both picked up in Barcelona).

‘MPANGA’ by Coutume Coffee Roasters
Origin: Burundi
Region: Kayanza
Process: Natural
Varietal: Bourbon
Altitude: 1350-1900m

Webshop:
http://www.coutumecafe.com/

‘KAGUMOINI’ by Nomad Coffee Roasters
Origin: Kenya
Region: Nyeri
Process: Washed
Varietal: Peaberry, SL28, SL 34
Altitude: 1700-1800m

Webshop:
http://nomadcoffee.es/

——————————————————————–
Follow us:
https://www.instagram.com/therightroast/
https://twitter.com/TheRightRoast
https://www.facebook.com/therightroast/?fref=nf