What is a natural process coffee?

The natural process is one of the oldest and most traditional ways of preparing coffee. In this method, the coffee cherries are harvested and spread out on raised beds or patios to dry in the sun. Unlike the washed process, where the fruit is removed immediately, the natural process leaves the skin and pulp on the bean throughout the entire drying phase. This allows the bean to ferment slightly within the fruit, which imparts a unique, complex sweetness and a heavy, syrupy body to the final cup.

Because the fruit is left on, the natural process is highly dependent on the climate. It requires a dry, sunny environment to ensure the cherries dry evenly and quickly. If the drying is too slow or the humidity is too high, the coffee can develop off-flavors or become moldy. This makes natural processing a risky but rewarding endeavor for farmers. When done correctly, it produces some of the most exciting coffees in the world, often characterized by notes of strawberry, blueberry, or tropical fruit.

This process is particularly popular in regions like Ethiopia and Brazil, where the climate is well-suited for sun-drying. The resulting flavor profile is often described as 'wild' or 'funky' compared to the clean, crisp profile of washed coffees. Because the beans are in contact with the fruit for so long, the natural process can also lead to more variation between batches, which is part of the charm for specialty coffee lovers who enjoy the unique character of each harvest.

In practice, if you enjoy coffees that are bold, sweet, and have a distinct fruitiness, look for 'natural' or 'dry-processed' on the label. These coffees are excellent for those who want to experience the full potential of the coffee cherry's flavor. Just keep in mind that because of their intense sweetness and body, they can sometimes be more challenging to brew, so you may need to adjust your grind size or water temperature to find the perfect balance.