This shows a beautiful contrast to its washed counterpart, having a mature and mild, fig-like aroma with a long lasting sweetness. Natural process coffee is delicate when roasting, and we need to be careful not to burn the surface of the beans opening the gas slowly. The first crack comes about 10 seconds later than the washed, while we shorten the development time by 10 seconds to compensate. This coffee is compatible with relatively wider range of brewing gears and recipes. It has so much sweetness, and it would be fun to brew with a dripper using a slightly lower temperature. That way the cup will focus more on the sweetness instead of acidity. Please do try this on espresso if you have a chance, or a gear at home. Espresso and its equivalent brewing methods generally should give you more higher extraction rate, with a lot more intense fruity sweetness - which is something no one should miss in naturally processed coffee.