Most Peruvian coffee tend to be mellow and pleasant with a mild acidity and a light body. It is known as some of the finest South American coffee. Peruvian coffee demonstrates exciting flavor profiles that are all a delight to the senses.
The natural (or solar) process refer to the method of processing the coffee. This usually involves drying coffee cherries either patios or raised beds in the sun. 
This process can take 3-6 weeks, and is the more traditional method of processing coffee. This helps bring out the deeper flavors in a coffee. In this case, a sweeter mango and fruity taste. 
We recommend this coffee as a pour over or aeropress. This helps the flavors develop as they are intended.