What is the natural coffee process?

The natural process is the oldest and most traditional method of coffee processing, dating back to the very origins of coffee consumption in Ethiopia. It is a method that relies on the sun and the wind rather than complex machinery. After the cherries are picked, they are spread out on raised beds or patios to dry. As the fruit dehydrates, the sugars and acids from the pulp migrate into the seed, fundamentally changing its chemical composition.

Because the bean is protected by the skin and pulp throughout the drying process, it develops a unique flavor profile that is impossible to replicate with other methods. Natural-processed coffees are famous for their 'wild' characteristics—notes of dried fruit, berries, wine, and sometimes even chocolate or spice. They are generally much sweeter and have a fuller, more syrupy mouthfeel than their washed counterparts.

However, the natural process is also the most challenging to execute perfectly. Because the fruit is left on the bean, it is highly susceptible to fermentation, mold, and rot if not turned constantly and dried evenly. Producers must be incredibly diligent, often raking the cherries multiple times a day to ensure consistent airflow. When done correctly, the result is a spectacular, high-scoring coffee; when done poorly, it can lead to 'funky' or off-putting flavors that mask the bean's quality.

In practice, the natural process is a celebration of the coffee cherry's potential. It is a low-water, high-impact method that highlights the intersection of agriculture and craft. For the consumer, natural-processed coffees offer an exciting, adventurous drinking experience. If you are looking for a coffee that breaks away from the traditional 'clean and bright' profile and offers something more decadent and fruit-forward, a natural-processed bean is the perfect choice.