To produce Kona Natural (KN), the whole coffee fruit (cherry) is dried and then pulped. This is to say that the fruit dries inside the skin, rather than being dried after pulping. The fruit flavors of skin and mucilage give this very rare and special coffee many additional floral nuances and a certain sweetness. Many Ethiopian coffees are processed this way. This coffee has its own dedicated following. So hard to produce that it is currently available only at one other farm outlet (where it sells for over $60.00 per pound and is not organic). We spend an enormous amount of time and care to hand-select the ripest of all cherries. We wash and float them, and then “dry-process” them in the sun of our deck – in their cherry skin. We have to lay out our cherries in a single layer, and for several days, we hand-select every cherry out and away that is not absolutely perfect. We then use our own -- one-of-a-kind -- Coffee Finish Dryer to reach the ideal moisture. Then we have it dry-milled at our certified organic Dry Mill. Again, everything that’s not perfect gets sorted out (50% loss). We then store our Kona Sweet/Kona Natural green bean coffee in our climate controlled storage room until it reaches perfection. This Natural Drying Method and our care and roast produce a delicate and silky "mouth-feel": Intense, sweet aroma with powerful floral nuances, aromatic wood and molasses, and a subtle hint of milk chocolate. Whereas we usually need 8 pounds of our coffee cherry for one pound of roasted coffee beans, this special gem requires a whopping eleven pounds of Lyman Kona Coffee Farms cherry for one pound of our Kona Sweet/Kona Natural Organic Kona Coffee. Per "strict direction" from our professional Q-Cupper (people who taste and grade coffee for a living), who wants to assure we bring the Best out in this very special product, I only roast this coffee one way: "Light Vienna Roast" (or "Medium"): that lighter than our normal Vienna Roast. A special treat for true coffee lovers and connoisseurs!

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