For much of coffee’s history, natural sundried processing—where the coffee cherry is dried whole before the beans are removed—was the standard method used by farmers worldwide. However, as the industry evolved, washed coffee became preferred, valued for its cleaner, more consistent flavors. In some circles, natural processing was dismissed as ferment-y and unpredictable—the antithesis of a specialty product.
At Counter Culture, we saw its potential. Instead of abandoning naturals, we embraced them—collaborating with partners dedicated to refining and perfecting this centuries-old method. This work led us to become the first roaster to buy specialty natural coffee from Burundi. The Mpemba Cooperative in Kayanza produces a phenomenal natural sundried coffee, which shines as the anchor of Birthday Blend, complemented by a fruit-forward washed coffee from Peru.
Today, natural-processed coffees aren’t seen as risky—they’re celebrated for their fruity flavors. From delicate to funky, the spectrum of natural coffees is vast. We’re proud to have played a role in reshaping what consumers expect from exceptional coffee.
While innovation excites, it's the lasting quality that defines us. Every year, we learn something new that deepens our understanding of coffee and our place in the industry. And every year, as we move forward, we remain grounded in the principles that drive progress and elevate the coffee experience.
Celebrate 30 years of progress with Birthday Blend—a vibrant coffee with layers of fruity flavors and a smooth finish. Because great coffee, like a great celebration, should be unforgettable.
