Espresso Tasting Box – Natural

Different origins
Get a taste of Natural Processed coffee


This new Tasting Box will help you explore all that naturally processed coffees have to offer. We have selected three of our favourite naturally processed coffees: the ‘famous’ Wolichu Wachu from Ethiopia, Danilo Salazar from Costa Rica and the new Bwindi from Uganda (Zira’s successor).

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Flavour profile

The world of coffee is amazing, don’t you think? Even within the same continent, origin, altitude, varieties or processing, there are a great many things that set coffees apart from each other. We’ve decided to showcase these similarities and/or differences, by offering a trio of great coffees that will help you discover all that coffee has to offer.

Natural coffees tend to have more fruity and fermented flavours, because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. Natural coffees are also a little more labour-intensive, since producers have to carefully dry their naturals, turn them often and remove overripe cherries. If they don’t, they risk their roasted beans having a funky flavour. And not the good kind of funk…

The story – the farm

Wolichu Wachu – This clean-tasting and complex bean makes for a lovely cup filled to the brim with strong notes of strawberry, finishes with a subtle hint of orange, and when you put your nose to it you’ll discover a yummy bergamot aroma.

Danilo Natural – This dairy-like coffee features a surprising flavour combination: bold mango notes, combined with sweet sugarcane and slightly tangy gooseberry make way for more sophisticated, soft flavours, such as white grape, cocoa nibs and plum.

Bwindi – 



Check for all the details the product pages of the individual coffees.


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