Casablanca: A wine-like natural 🍷

Featuring: Casablanca ✨

Meet one of our newest arrivals: Casablanca, a natural from the mountains of Mahuixtlan, Veracruz.

Diego Sobrino and his family don’t grow a lot of coffee, but they really put their heart into whatever little they grow. They’ve perfected the natural process over the years, and it really comes through in the cup. Casablanca is bright and lively, with hints of berries and pomelo, and a smooth, wine-like finish that stays with you.

The Natural Process

The “natural” process means the coffee cherries are dried whole with the fruit still on the bean. As they dry in the sun, the beans soak up sweetness and fruitiness from the pulp. It’s a tricky method because too much humidity or not enough airflow can spoil a batch. But when it’s done right, it gives the coffee those bright berry flavors and that juicy character you don’t usually get in washed coffees.

Brewing Naturals

Naturals are fun to brew because they have so much fruitiness and body. To get the most out of them, try a pour-over or AeroPress with slightly cooler water than usual—around 90–94°C. Go a little slower with your pour so the flavors have time to develop, and don’t be afraid to experiment with grind size; a coarser grind can help highlight the bright, juicy notes. The goal is to let the coffee’s natural sweetness and complexity shine in the cup.

¡Hasta la próxima!

The Komuna Team 💚