What is natural processing in coffee?

Natural processing - also called the dry process - is the oldest method of preparing coffee for export. Whole coffee cherries are dried in the sun with the fruit intact, without pulping, washing, or fermentation tanks. After drying to the target moisture level, the dried fruit skin and parchment are hulled off together to reveal the green bean.

Drying times are long - typically three to six weeks on raised beds or patios - and cherries must be turned regularly to prevent mould and ensure even drying. Temperature and airflow management during drying is critical; stacked or clumped cherries create local fermentation pockets that produce off-flavours.

The extended contact between drying fruit and bean allows sugars, fruit compounds, and fermentation by-products to migrate into the seed, producing the distinctive characteristics naturals are known for: heavier body, lower acidity, and pronounced fruit - often described as blueberry, strawberry, or tropical depending on origin. Ethiopia and Yemen have the longest tradition of natural processing; Brazil uses it extensively due to its low water requirement.