Full washed....semi-washed... pulped natrual...Natural

This week we cupped 4 samples all from Finca Mama Carmen 100% Bourbon , one each of:

• full washed
• pulped natural
• Natural
• 90% washed

This is what we noted.

The full washed was the most balanced.  

Good acidity, Amazing flavor, full body, flavor of raisins, very nice.

Then pulped natural (de-pulped and straight to the patio) had great acidity but lacked balance.  The body was lacking.  ( I have to admit I was expecting the most from this coffee and was disappointed)

We see this a lot where body and acidity seem to be on a balance beam.  When one goes up the other can go down.

The Natural was more balanced similar acidity and body, great balance, the main difference was that  the flavor profile was more berry than raisins we found in the full washed.

The winner the 90% washed.  Great acidity, perfect balance, full body. We pulped, fermented in the tanks as normal but didn't wash the honey off of the parchment as much as normal,  just a quick wash and to the patio.  The only problem with that is you don't get as many seconds out in the classifying channel.  The great part and I have been able to hear of similar results from other farmers.

Classifying canal

Caution and disclaimer:  Every coffee is different and another coffee might be better with different processing.  We plan to make the same experiment next year and see if we can confirm these results.