MEXICO EL DUENDE PB #2205

Once the coffee cherries are harvested, they are sent to the nearby wet mills to begin processing them. In the case of a natural processed coffee such as this, they are dried on patios while still within the cherries, as opposed to having the cherry skin and mucilage removed before drying. Drying in the sun with the cherries fully in tact results in a naturally-occurring fermentation process. They are then sent to the dry mill to have the cherry skin and mucilage removed and prepared for export. At the dry mill - for which this coffee is named, El Duende - is where they sample roast, cup, and blend the community lots to create specific flavor profiles, resulting in a purposefully-crafted coffee such as this one.

This specific coffee is a Peaberry sort from each participating community. "Peaberry" refers to what happens when only one coffee seed develops within the cherry - normally, two seeds develop in a single cherry.