High relative humidity levels represent a big challenge when drying coffee, making it the trickiest variable that has limited La Palma & El Tucán capacity to process natural coffees, due to the relative humidity levels at the farm, which can reach up to 90%.

Since 2016, Colombia started experiencing the consequences of El Niño, a climatic pattern that severely alters the regular conditions causing one of the most significant dry seasons in its history. The drop in the relative humidity levels opened a small window of opportunity for La Palma & El Tucán to try and processing Naturals. Now, after the experiment, they’ve realized it is likely that they’ll be able to continue doing limited amounts of natural processed coffee for small batches.

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