Here's something that surprises a lot of people: the biggest factor in how coffee tastes often isn't the country it's from or even the variety of the plant. It's what happens to the cherry in the days right after it's picked, a step called processing. Our Black Pack is a good way to taste this for yourself. It bundles three of our best-selling single origins, each processed a completely different way, so the same fruit ends up in three very different cups.

In the washed process, the skin and pulp are removed almost immediately after picking, then the beans ferment briefly in water before drying. The fruit barely touches the bean, which gives you a cleaner, more precise cup that reflects the bean itself rather than the fruit around it. Our Rwanda Muhororo is a textbook example: washed red bourbon from Nyamasheke, grown at 1650m, coming out smooth with notes of caramel, peach, and cinnamon.

Natural processing is the opposite approach and the oldest method in coffee. The whole cherry, skin and pulp included, dries intact around the seed for several weeks, so the bean absorbs sugars and flavor compounds from the fruit the entire time. That's why natural coffees tend to taste bolder and fruitier. Our Ethiopia Sidama Bensa is grown at 2150m and fully natural-processed, which is exactly why it delivers grapefruit, cocoa, and nutmeg in the cup.

Wet-hulled processing, locally called Giling Basah, is unique to Indonesia and removes the parchment layer while the bean is still wet rather than after drying, which helps it dry faster in a humid climate but also gives it heavier body, lower acidity, and deep, earthy notes. Our Sumatra Orang Utan is wet-hulled and grown at 1600m in Gayo, showing exactly what the process is known for: peach, cola, and pepper. All three are freshly roasted in Budapest, individually sealed, with free shipping across Hungary.