Antigua nights do half the drying work. We just have to not rush the rest.
The valley
Antigua is a bowl of volcanic soil, shade trees, and a daily temperature drop that most natural-process experiments never get. La Soledad uses that drop. Cherries rest on raised beds and are covered before the damp night settles on them.
Bourbon, slowly
The lot is Bourbon and Caturra. We taste cocoa first, then dried blueberry, then orange peel in the finish. Nothing about it shouts. If a natural only works when it is hot and loud, we do not buy it.
Roast color
A slightly longer development than the Ethiopias, still nowhere near medium-dark. The cocoa is in the coffee. We do not roast it in.