Here’s what turns up for each bean, with a clear line between evidence and speculation.
| Menu name | Best‑guess process | Evidence & reasoning | Confidence |
|---|---|---|---|
| Salawara Liberica | Anaerobic natural (yeast‑fermented natural) | Hillgroove Coffee sells "Salawara Estate Anaerobic Yeast Liberica Naturals" – a Liberica lot from Salawara fermented anaerobically for 96 hours, then dried as a natural[web:11]. Salawara is known for experimental anaerobic and honey processes rather than classic washed lots[web:8]. Given how niche Liberica from Salawara is, it is very likely cafés are pouring one of these anaerobic‑natural lots. | Medium – strong estate‑level match, but not the exact tasting‑note match from your menu. |
| Frozen Cherry | Experimental natural ("frozen cherry" natural) | The Caffeine Baar's "Frozen Cherry" from Baarbara Estate describes the process as fermenting whole cherries, freezing them in bags so sugars concentrate, then slow‑drying them on raised beds[web:9]. Another seller describes the same process for "Frozen Cherry" from Baarbara/chikmagalur[web:12]. That is a whole‑cherry dry process with additional freezing, i.e., an experimental natural. | High – exact product name and origin, and multiple shops describe the same method. |
| Malnad Naturals | Most likely natural process | Karafa's own site lists "Malnad Naturals" as one of their beans, but the public pages do not show a processing method[web:176]. Other "Malnad" coffees on the market use mixed washed + natural beans[web:7], so that alone does not help. Given Karafa's naming pattern ("Rwanda Naturals" is explicitly a natural—see below) and the explicit "Naturals" label here, the safest assumption is that this is a natural‑processed Malnad‑region Arabica. | Low–medium – this is essentially an inference from the name; no direct roaster documentation found. |
| Brazil Arabica | Natural or pulped‑natural ("honey‑style") | Brazil overwhelmingly processes Arabica as natural or pulped‑natural; the "vast majority" of Brazilian Arabica is natural‑process, with naturals and pulped naturals forming the backbone of Brazilian production[web:185][web:192]. Pulped‑natural is Brazil's local version of honey processing[web:179][web:183]. Given that this menu item is a generic "Brazil Arabica" with chocolatey tasting notes, the most probable options are standard Brazilian natural or pulped‑natural, not washed. | Low–medium – origin‑level probability, but nothing ties Karafa's specific Brazil lot to one of these two. |
| Honduras Catimor Washed | Washed | The process is literally in the name. Independently, multiple "Honduras Catimor" specialty lots on the market are explicitly washed[web:55][web:61], which fits the naming convention. Karafa's Swiggy listings show the same product name "Honduras Catimor Washed" for beans sold retail[web:64]. | High – both menu name and general market practice line up. |
| Rwanda Naturals | Natural | Naked Coffee (the roaster behind "Sip Naked") sells a bean labeled "Rwanda – Naturals", with origin Baho Coffee, Gakenke, and the process explicitly listed as "NATURAL"[web:143]. Social posts from Indian coffee folks refer to "Rwanda Naturals – @sipnaked" as a current espresso bean[web:134]. This is almost certainly the same coffee as on your menu. | High – exact name match and explicit process from the roaster. |
| Costa Rica Geisha | Most likely honey or natural; washed is also possible | Costa Rica pioneered honey processing; honey sits between washed and natural and is now a signature Costa Rican method, especially for higher‑end microlots[web:181][web:187][web:189]. Many Costa Rica Geisha offerings are honey or natural (including high‑profile lots), though there are also classic washed Geishas[web:84][web:95][web:93]. Without a match on the specific tasting notes (jasmine, cinnamon, star fruit) or a roaster page, there is no firm identification. Statistically, for a showpiece café Geisha from Costa Rica, a honey (red/yellow/black) or experimental natural/anaerobic lot is a reasonable guess. | Low – country‑level and style‑level inference only; no direct evidence for this exact lot. |
| Colombian Geisha | Washed or experimentally washed / semi‑washed; naturals & honeys are also used | Colombia's traditional identity is washed coffees; washed is still the dominant processing style[web:203][web:194]. Many modern Colombian Geishas are washed or "modern washed" (washed + controlled fermentation)[web:199][web:201][web:200], though there are also honey and semi‑washed anaerobic Geisha lots from Colombia[web:196][web:202][web:207]. Your menu's tasting notes (lavender, sweet lime, orange) suggest a clean, citrus‑forward profile that fits washed or anaerobic‑washed Geishas better than heavy naturals. But again, no product page or exact note match surfaced. | Low – only a style‑level inference based on typical Colombian Geisha processing and flavor profile. |
- High‑confidence rows (Frozen Cherry, Honduras Catimor Washed, Rwanda Naturals) can be treated as effectively correct unless Karafa has changed sourcing.
- Medium‑confidence rows (Salawara Liberica, Malnad Naturals, Brazil Arabica) are informed guesses based on estate, region, and naming patterns; they're useful for understanding cup character but could still be wrong.
- Low‑confidence rows (both Geishas) are more like probabilistic bets based on how Costa Rican and Colombian Geishas are usually processed rather than anything specific to this café.
If you want to tighten these further, the only reliable path is:
- Ask the barista which roaster + lot name each comes from, then
- Look up that exact product on the roaster's site or bag.
Happy to dig again if you can get a quick photo of the actual retail bags they're using behind the bar.