Colombia Valledupar Natural is a fruit-forward specialty green coffee from the Valledupar and Norte de Santander growing areas of northeastern Colombia, sourced through the Federación Nacional de Cafeteros de Colombia — the FNC — from the 2025/26 fresh harvest. Where most Colombian coffee is washed and clean, this lot is naturally processed: whole cherries are sun-dried before milling, transferring fruit sugars directly into the bean and producing a cup that tastes unmistakably alive — cocoa, cherry, cereal, ripe fruit, wood, and red berries with a volatile, lively body and medium acidity. Scored SCA 84 plus, placing it in the excellent specialty tier, and screen-sorted to 17/18 (51%) and 15/16 (49%). For roasters and home roasters who want a Colombian green coffee that surprises — fruitier, wilder, and more expressive than any washed lot from the same origin. Cenicafé 1, Castillo, and Colombia varieties, 1,200 to 1,800 masl. Available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb. Ships across Canada. Wholesale supply available. Cup profile + Aroma Ripe cherry, red berries, cocoa, light cereal sweetness Tasting notes Cocoa, cherry, cereal, ripe fruit, wood, red berries Acidity Medium Fruit-backed, juicy, balanced Body Volatile, lively Expressive, dynamic, evolving in the cup Finish Sweet, fruited, lingering cherry and cocoa Roasting guide + At 1,010 g/L this is a moderately dense natural that develops faster in the roaster than the denser washed lots in the catalogue — reduce charge temperature slightly and watch development carefully. The natural process fruit sugars need a thorough drying phase to drive off evenly. The cherry and red berry character is at its most vivid at medium roast, while the cocoa and wood tones deepen through medium-dark. The "volatile and lively" body descriptor is accurate in the roaster too: this lot rewards attention and shifts character quickly between roast levels, making it a rewarding green for roasters who enjoy profiling experiments across a single lot. Medium roast Drop 45 seconds after first crack. Cherry and red berries at maximum intensity. Cocoa rounds the profile. Ripe fruit sweetness in the finish. Best for pour-over, filter, and drip where the fruit character can express fully. Medium-dark roast Drop 75 seconds after first crack. Fruit deepens toward dried cherry and cooked berry. Cocoa becomes chocolate. Wood tones add structure. A distinctive fruit-driven espresso at this level — expressive shots with natural sweetness. Dark roast Drop 10 seconds after second crack. Bold chocolate and roasted depth with fruit warmth persisting in the background. Adds natural sweetness and interest to dark espresso blends where a standard washed Colombian would taste flat. About this coffee + Valledupar sits in the César department of northeastern Colombia at the foot of the Sierra Nevada de Santa Marta, the world's highest coastal mountain range. Together with the neighbouring Norte de Santander department, the elevated growing areas of this corridor produce coffee at 1,200 to 1,800 metres above sea level in a microclimate shaped by mountain altitude and Caribbean proximity — conditions that are meaningfully different from the interior Colombian coffee axis of Huila, Cauca, and Nariño. The region remains one of the least represented Colombian origins in the Canadian green coffee market, which makes lots from this corridor genuinely uncommon finds for roasters building differentiated menus. Natural processing transforms what this origin produces. When the whole cherry is sun-dried before milling, the fruit sugars ferment slowly into the bean over weeks of drying — and in this lot the result is a distinctly fruit-forward Colombian cup: cocoa, cherry, cereal, ripe fruit, wood, and red berries. The "volatile and lively" body reflects a cup that evolves noticeably as it cools, revealing different fruit tones at different temperatures. Colombia's coffee institutions built the country's reputation on washed pr