What is natural processed coffee?

The natural process is the oldest and most traditional way of processing coffee. It is how coffee was first prepared in Ethiopia, the birthplace of the plant. In this method, the cherries are harvested and laid out to dry in the sun, either on raised beds or patios, without any of the fruit being removed. As the cherry dries, the sugars and flavors from the fruit pulp are slowly absorbed into the bean.

This process creates a very distinct flavor profile. Natural coffees are famous for their heavy body, syrupy mouthfeel, and intense sweetness. You will often find notes of blueberry, strawberry, or other ripe fruits that are much more pronounced than in washed coffees. It is a method that can turn a relatively simple coffee into something exotic and exciting. However, it is also a risky process; if the cherries are not turned frequently or if the weather is too humid, they can easily ferment unevenly or develop mold.

Because of this risk, natural processing requires a high level of skill and attention to detail. The producer must be constantly monitoring the drying cherries to ensure they are drying at a consistent rate. When done correctly, the result is a coffee that is incredibly rewarding and full of character. It is a favorite among those who love a coffee that feels 'juicy' and has a long, sweet finish.

For the consumer, natural processed coffees are a great way to explore the more adventurous side of the coffee spectrum. They are often very approachable and can be a great introduction to specialty coffee for those who find washed coffees too acidic or 'thin.' When you see 'natural process' on a bag, expect a cup that is bold, sweet, and full of fruit. It is a testament to the power of traditional methods and the incredible impact that processing can have on the final flavor of your brew.