Preparation: In the natural process the cherries are dried with their skin and mucilage. After harvest, the cherries are immediately forwarded to paved drying patios, skipping the wet mill, and spread out in thin layers. The drying process is completed on mechanical cylinders under controlled temperature in order to allow for a homogeneous moisture content. 
Selectiom: The cherries are harvested mostly by machines, which are adjusted to pick as many of the ripe cherries as possible, also respecting different ripeness stages of each varietal during the harvest season.
Score: 82.5-83.5
Attributes: Milk Chocolate, Dark Chocolate, Hazelnuts, Walnuts, full body, balanced acidity
Preparation: in Pulped Natural coffees some parts of the cherry are removed before drying, meaning that it is possible to control the amount of mucilage that remains on beans. After arriving from the fields, the coffee cherries are immediately delivered to the wet mill where they undergo a first separation by water density in the washing machines. Heavier ripe cherries tend to sink to the bottom and are conveyed to a set of depulping machines. 
Selection: Each depulping machine can be adjusted by pressure so that cherries are sorted according to levels of maturation. Softer, riper cherries will break apart and have their skin removed in the first stages whereas harder cherries move on to the next machine The result is a separation of cherries with great precision and therefore very homogeneous coffee lots.
Score: 83.5-84.5
Attributes: Caramel, Brown Sugar, Dulce de leche, Peanut butter, smooth mouthfeel, hints of citric acidity
Anaerobic
fermentation (plastic barrels, bags, big bags)
Inoculated
fermentation (with addition of yeast -
produced at the farm or commercial)
Aerobic
fermentation (in a pile, static box, thick layer)
Nascentes
coffee produced by women
Carbon Neutral
sustainable coffee
Organic
certified coffee
Beyond Borders
coffee produced by small producers