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Processing method

Natural

In natural (dry) processing, the is dried with skin and pulp intact around the seeds, often on raised beds or patios. Producers sort, turn and monitor the drying fruit to manage moisture and defects. Microbial activity can take place during drying, but handling varies by producer. The word natural describes the fruit-on drying approach; it does not establish added fruit, a particular fermentation protocol or guaranteed berry and wine notes.

TagsNatural
Illustrative flavor tendencies, not a lot-specific claim
Fruit-forward or fuller-bodied cups are possible, not guaranteed; careful drying and the starting coffee matter.
In the glossary
Coffee 101: Natural Process →

What this processing label does not prove

The method name alone does not establish ingredients, fermentation time, microorganisms, drying conditions, farm identity or cup quality. Ask for a documented producer or roaster protocol before treating those details as facts.

These references support the general method description, not a particular producer’s undocumented recipe or cup score.

Methodology references · checked 2026-10-10

Processing overview and background sources →How we verify claims →
Selected coffee profiles linked to this method
All processing methods →Explore coffees by process →Farm to cup →

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