What is the Natural Process?

In the Natural (or dry) process, the coffee beans are dried inside the cherry. 

After harvesting, only the ripest cherries are selected and immediately placed on raised drying beds or patios under the sun. The fruit remains completely intact during the entire drying stage, allowing the seeds inside to absorb the natural sugars and organic compounds from the surrounding pulp.

This traditional and eco-friendly method produces an incredibly sweet, full-bodied cup with intense, jammy fruit flavors and a complex, winey acidity.

WHAT TO EXPECT IN YOUR CUP?

When you brew a natural processed coffee, you are in for a vibrant experience. Because of the prolonged contact between the seed and the fermenting fruit pulp, these coffees develop a distinct flavor chemistry. Expect tasting notes that lean toward ripe tropical fruits, strawberries, blueberries, and heavy chocolate undertones. If you love a thick, syrupy mouthfeel and a lingering sweetness that coats your palate, natural coffees are your go-to choice.

CHALLENGES AT THE FARM?

While it is the most traditional and eco-friendly method (as it requires almost zero water compared to washed coffees), it is also one of the riskiest for the producers. Turning the cherries regularly on the drying beds is crucial. If the climate gets too humid or the cherries aren't moved constantly, mold can ruin the entire micro-lot. It requires constant focus and artisanal dedication.