From cherry to cup:

The four ways we turn fruit into extraordinary coffee

Coffee starts as a red cherry growing on a tree. What happens between the tree and your morning cup completely changes the taste.

Here are the four main methods used around the world — and the ones we love most at OBRA.

  • WASHED PROCESS

    The clean, classic way

    The red skin and sticky fruit are removed right after picking. The beans are washed and dried in the sun.

    What you taste

    Bright and clean flavors such as milk chocolate, lemon, and soft yellow fruits.
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  • HONEY PROCESS

    Half-washed, half-natural — the sweet spot

    The skin is removed but some of the sticky fruit remains on the bean while it dries slowly in the sun.

    What you taste

    Extra sweetness and body with notes of honey, tropical fruit, grape, and caramel.
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  • NATURAL PROCESS

    The original, wild way

    The whole cherry dries in the sun, allowing the fruit to ferment naturally around the bean.

    What you taste

    Bold fruity flavors like blackberry, blueberry, red wine, and chocolate.
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  • EXTENDED & ANAEROBIC FERMENTATION

    The modern innovation

    After removing the skin, beans ferment in sealed tanks with controlled time and temperature.

    What you taste

    Intense tropical fruit, cocoa, and silky sweetness.
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OBRA is Colombia, crafted.

A tribute to the land, the people, and the work behind every cup.

Taste Colombia
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