Dulzura - Sweetness - Natural Dry Process Specialty

Dulzura is a Café de Palo, and it means: “Sweetness.” It evokes the sweet and floral notes that exudes from a coffee that has been dried naturally. The other drying processes are “Washed” and “Honey,” both of which require the use of machinery to remove the pulp and honey that surrounds the coffee bean after harvesting and before drying. Washing or depulping the coffee cherry accelerates the drying process, thus reducing its production cost. A naturally dried coffee is dried with in its pulp and takes much longer to dry, allowing the coffee bean to impregnate itself with the sweetness and floral characteristics of the honey around the chery. The beans are left to ferment 1-2 days in the bags, and then spread out in the mornings and then recollected, piled, and covered at night to protect the coffee cherries from the mist of dawn. While a washed coffee could dry in as little as 1 month, a naturally dried coffee will take up to 2-3 months to dry fully and be ready to be turned into Gold, or what the market calls “green coffee.”

Though Dulzura emphazises the natural drying process as a determinant in the delicacy and smoothness of a coffee, it also wants to emphazise the manual and artistic way of processing it. From the harvesting to the roasting, coffee requires a delicate and precise processing to achieve an excellent cup. We execute these processes manually and with the naked eye for more precision and refinement. For example, harvesting manually increases the quality of the coffee by picking only the ripest cherry without damaging the plants ensuring a clean and highest grade harvest.