Coffee Processing Explainers

Natural (Dry) Processing — Sun, Fruit & Bigger Body

“Natural” means the whole cherry is dried around the seed. When it’s sorted and managed well, you get ripe fruit, heavy sweetness, and a softer, rounder structure that reads as deliberate — not defective.

Fruit-forward Bigger body Jammy sweetness More expressive risk/reward
Ripe coffee cherries drying on raised beds in the sun

What “Natural” Actually Means

In natural (dry) processing, whole cherries are dried with the fruit still intact. As they slowly lose moisture, sugars and organic acids in the pulp influence the seed. When sorting and drying are dialed, you get fruit-forward, sweet, textured cups without rough, fermenty noise.

Core Steps

  1. Selective picking: focus on ripe, dense cherries; underripes/over-ripes removed.
  2. Pre-sorting: flotation or manual sorting to reduce defects early.
  3. Drying whole cherry: thin layers on raised beds or patios; turned frequently.
  4. Monitoring: protect from rain, dust, and overheating; slow, even moisture loss.
  5. Rest & mill: once ~10–12% moisture, hulled and rested before export.

How It Tends to Taste

  • Fruit: berries, stone fruit, tropicals, red wine tones.
  • Body: fuller, rounder mouthfeel than most washed lots.
  • Sweetness: jammy, syrupy, dessert-like when executed cleanly.
  • Risk: if mishandled, can drift into ferment, funk, or earthiness.

Brew Tips for Natural Coffees

  • Filter / Pour-over: start 1:15–1:16; consider a touch coarser to keep clarity.
  • Immersion: French press / cupping-style methods suit their weight and sweetness.
  • Espresso: naturals can be lush, but dose/tune to avoid cloying cups.
  • Water: similar band (70–120 ppm) — too soft can make them feel flat or boozy.
Shop Natural Process Coffees See All Processing Methods
Quick Facts

Natural at a Glance

Fruit-forward Heavier body Higher risk, high reward
  • Hallmark: ripe fruit, sweetness, weight.
  • Seen in: Ethiopia, Brazil, parts of Central America & beyond.
  • Needs: strict picking, clean beds, airflow, patience.

Compare Methods

Natural: dried in cherry — bold, fruity, textural.
Honey / Pulped Natural: some mucilage on — middle ground in clarity & sweetness.
Washed: fruit removed before drying — reference for clarity and terroir.

Use Cases We Love

  • Single-origin features with story & sensory contrast.
  • Dessert pairings, signature drinks, cold brew.
  • Blends needing fruit and weight (labeled transparently).
Coffee Origins Hub

Natural Processing FAQ

Are naturals always funky?
No. Clean naturals taste ripe, sweet, and fruity — not boozy or dirty. Funk usually points to poor sorting or drying, not an inherent feature.
Why are natural lots sometimes more expensive?
Quality naturals demand selective picking, space, labor, and constant attention. Producers who do it well deserve premiums — and we pay for that control.
When do you choose natural over washed?
When a lot adds intentional fruit, depth, or playfulness to the menu without sacrificing cleanliness. If it feels chaotic in the cup, we pass.

Next up: explore Washed (Wet) and Honey / Pulped Natural methods, or head back to the Coffee Origins Hub.