Natural Process

The natural process is the most traditional and eco-friendly method, as it requires very little water. The fruit remains on the bean throughout the entire drying stage, allowing the sugars and flavours from the cherry to concentrate and absorb into the seed.

Naturally processed coffees are common in regions with long, reliable dry seasons. It is the signature method of Brazil and is often used to produce the famous fruit-forward heirloom varieties of Ethiopia.

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This method creates an incredibly heavy, syrupy body with intense fruit-forward notes like blueberry, strawberry, and tropical fruits. It is characterized by low acidity and deep, jammy sweetness.

Main Steps:

Hand-sorting cherries to remove under-ripe cherries and debris.
Spreading the whole cherries in thin layers on raised drying beds or patios.
Turning the fruit every 30 to 60 minutes to prevent fermentation defects.
Covering the cherries at night or during rain to protect them from moisture re-absorption.
Mechanical hulling once the fruit is completely dried and brittle to reveal the green coffee bean.

Featured Natural Process Coffees

Now that you’ve discovered what makes Natural coffee unique, experience it for yourself. These seasonal lots represent our freshest arrivals, showcasing the distinct characteristics of the Natural process method.

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