This Mexican coffee roasted by Cult is one of Rubén Cervantes’s first naturals, after he began experimenting with the process in the midst of a drought in Lima Alta, Oaxaca last year. For Cervantes, processing 200 kilos of washed coffee would use 200 litres of water, but the same amount of natural coffee uses only around 10 litres of water-that’s a 95% reduction in water usage!

Indigenous Mazatec farmer Cervantes cultivates his produce using a traditional ‘milpa’ intercropping system which involves growing crops together in the same plot to ensure efficiency and shade, so his coffee grows amongst corn, legumes and squash.

These coffee beans have some deliciously tropical tasting notes, with anaerobic processing contributing to a juicy body and boozy cahaça flavour.