u/AccomplishedIron339

I have some beans from Little Wolf in MA that are listed as "natural + mosto" process (Colombia Nativo Nogales). I have dialed in a decent pourover with them using the revised James Hoffman recipe, but a 250g brew finishes in under 2:30 every time, even taking grind size down well below what I do for other beans. I'm used to 3:00-3:30. I know I'm not supposed to obsess over timing, and the taste is fine, but I'm really interested in the explanation for this pretty extreme difference. It sounds like natural process is known to go faster. Why is that?