Naturally processing of coffee beans essentially allows the coffee cheery to rot or ferment away in the open air, which is how the beans are removed. This processing often lends an interesting flavor profile to the beans. High Sierra is a pretty unique and interesting example of this.

We gladly went through our entire 12oz bag. Passionfruit - otherwise known to me as Lilikoi - is definitely present in our tasting notes. It’s a little brighter and more floral than a typical tropical notes, which probably explains the “grape drink and hibicus” intrepretation from the Kuma team.

Broadly speaking, this is a golden age for Coffee in the Mountain West. Lots of roasters and finding lots of really great beans and roasting them really well. It’s fun to explore that diversity. But that’s hard to do on your own.