Category: Café de América Latina
Tras varios años de experimentación, Moisés Herrera desarrolló este protocolo para cafés de proceso natural en 2017, centrándose en la consistencia y la limpieza en taza.
The cleanliness in this natural process really stands out—no funky off-notes, just a pure, sweet cup every time I brew it. I've gone through two bags now and the consistency Moisés talks about is honestly there, batch after batch.
The cup is absurdly consistent batch after batch, which is exactly what Moisés promised with this protocol from 2017. I left it to cool and it stayed sweet and clear down to the last sip, no muddiness at all.
The fermentation on this one is so clean—no funky off-notes, just a bright, sweet cup that drinks almost like a washed coffee. I brewed it in my pour-over and the consistency held up across three different grind sizes, which honestly surprised me for a natural.
