Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. This producer is targeting the highest quality grades there is, grade 1. They have site collectors in the local villages carefully selecting the ripe cherries with better qualities, as well as the nearby farmers delivers cherries to the mill. The cherries are the hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. Natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes. Once arrived at the station, the cherries are sorted before drying. During the drying process, the cherries are laid out in thin layers on the tables to avoid over fermented flavours. This process takes about 15 days. Cherries are constantly moved during daytime, and rests mid day and at night. The resulting coffee from this station is clean, incredibly sweet, and complex.