Whirlpool's story is one of huge achievement in a short period of time! And is exactly why we love working with Red Beetle Coffee Lab.
The RBCL guys have their lab in Oaxaca's Sierra Sur and had been keen to work with more people in the immediate area. They started working with Mario Uziel last year, his coffees were scoring around the 83-84 mark and were being used in blends. He was super motivated and loved the feedback the QC team provided, he visited the team early in the season with samples and stayed to talk quality and processing. Shaun gifted him some shade netting and they recommended he try some naturals. His washed coffee stayed around 84 but his natural shot up to around 87!
He did a 2-day cherry rest, a 2-3 day sun blast on the patio, and then a 3-week slow dry under the shade net. We're hoping to see more of this in season's to come as it's been a real treat of a Mexican coffee!