Natural (Dry Process)

Heavy body, intense fruit sweetness, wine-like or berry notes. Blueberry, strawberry, tropical fruit, and fermented complexity. Can range from clean fruity to wild funky.

The oldest and simplest processing method, where whole coffee cherries are dried intact on raised beds, patios, or tarps for 2-4 weeks, with regular turning to prevent mold. As the cherry dries around the bean, sugars and fruit compounds migrate inward, producing a heavier body and intense fruit sweetness. Natural processing requires minimal water but demands rigorous sorting and climate control — inconsistent drying leads to fermentation defects. When executed well, naturals produce some of the most complex and fruit-forward coffees available.