Natural
The natural process is the oldest method, drying whole coffee cherries to impart rich fruit and winey notes.
What is the Natural Process?
The natural process (or dry process) is the oldest coffee processing method. After harvest, the whole cherries are spread on drying beds without removing the skin. As they dry, the sugars and acids in the fruit continuously diffuse into the beans.
Processing Steps
- Harvest: select ripe coffee cherries
- Sorting: remove unripe beans and debris using flotation
- Sun drying: spread whole cherries on African raised beds for 15–30 days
- Turning: rotate regularly each day to prevent mold
- Hulling: once fully dry, mechanically remove the dried skin and parchment
Flavor Profile
Natural process coffees are expressive and layered:
- Berry bomb: rich blueberry, strawberry, and raspberry flavors
- Tropical fruit: mango, passion fruit, lychee
- Winey: a red-wine-like quality from natural fermentation
- Deep sweetness: honey and dark-sugar-like sweetness
- Full body: rich, weighty mouthfeel
Representative Origins
- Ethiopia (Guji, Sidamo)
- Brazil
- Yemen
Pros and Cons
The natural process requires no water, making it environmentally friendly. However, it depends heavily on weather conditions and is more difficult to control for quality. A well-executed natural lot is one of the most captivating flavor experiences in specialty coffee.