Coffee begins its life as a sticky multi-layered fruit. To remove it all and get a nice clean coffee bean ready for roasting requires one of several special methods or processes. The coffees character is greatly affected by these processes and to see the differences I compare four process with four different coffees.

The coffees:

Washed Process- ‘MPANGA’ by Machina Coffee (UK)
Natural Process- ‘KIBINGO’ by Birchbach Coffee Roasters (Switzerland)
Pulped Natural Process ‘CHAPADA DE MINAS’ by Morgon Coffee Roasters (Sweden)
Natural Process ‘HUYE MOUNTAIN’ by Amoret Specialty Coffee (UK)

To find these coffees and many more visit our Webstore here:
https://therightroast.com/