I’ve been so caught up in minutiae lately that I realized I forgot blog about this new arrival: El Salvador San Emilio Pulped Natural.
A pulped natural is the love child of wet process and dry process. In wet process (aka washed), the cherry is fermented for a good, long time, depupled, then the (now clean) parchment is dried. A dry process (aka natural) is simply picked, then dried in the sun like a raisin. The dried cherry is stored that way until time of sale, at point it is depulped, cleaned, sorted, etc.
Wet process coffees are typically a “cleaner” cup – lighter mouthfeel, crisp. Rounded. Dry process is more “rustic” – bigger mouthfeel, earthy, and in most cases, fruiter. Sometimes to excess. Crazy fruit.
Pulped natural is the best of both worlds. Washed, but not as long, depulped, but not as clean, then sun-dried. In the cup, it’s clean, yet full. Rounded and fruity, but not excessively so. Outstanding. Makes a great SO espresso, too. Maybe a little light on the body, but oh, the taste!
Get it here. While it lasts.
