Coffee Processing Explainers

Natural (Dry) Processing — Fruit-Forward & Textural

When you see “natural” or “dry processed” on a bag from us, it means whole cherries dried intact on patios or raised beds. Done well, this style leans into bigger fruit, fuller body, and dessert-like sweetness, while still staying clean enough for daily drinking.

Big fruit Fuller body Lower clarity High reward, higher risk

Whole coffee cherries drying on raised beds in the sun

What “Natural / Dry Process” Actually Means

In natural processing, cherries are dried intact, with skin and fruit still wrapped around the seed. Sorting, thickness of the layers, airflow, and turning all matter a ton: when dialed, you get jammy, fruit-forward coffees with plush texture; when neglected, you get harsh ferment and defects. We only call it a win when it’s clean, sweet, and stable.

Core Steps

Selective picking: ripe cherries only; underripes and defects removed.
Float & sort: optional flotation to skim off low-density fruit.
Whole-cherry drying: thin layers on patios or raised beds; constant raking and turning.
Control: shade, thickness, and airflow tuned to avoid mold, over-ferment, or splitting.
Rest & milling: dried to ~10–12% moisture, rested, hulled, and sorted before export.

Typical Flavor & Structure

Sweetness: berry jam, dried fruit, chocolate fudge.
Body: fuller, weightier, often creamy compared to many washed lots.
Fruit: red and purple fruit, tropical notes, occasional winey tone when pushed.
Clarity: more blended than washed; we look for “big but clean,” not muddy.

Brew Tips for Natural Coffees

Filter / Pour-over: 1:15–1:16; slightly coarser grind to keep it sweet, not heavy.
Espresso: 1:2–1:2.2; watch for fast blonding and adjust grind to keep it syrupy, not sharp.
Cold Brew: naturals shine as chocolate–berry, dessert-adjacent cold brew for wide audiences.

Shop Natural Process Coffees See All Processing Methods

Quick Facts

Natural at a Glance

Big fruit Fuller body Lower clarity

Hallmark: fruit-forward, dessert-leaning cups with plush mouthfeel.
Common origins: Ethiopia, Brazil, select Central & South American lots.
Risk / reward: higher risk of defects; when clean, flavor payoff is huge.

Compare Methods

Washed: fruit removed before drying; highest clarity and terroir focus.

Honey / Pulped Natural: some mucilage left; sits in the middle on fruit and body.

Natural (Dry): dried in the cherry; biggest body and fruit expression when done right.

Great Starting Points

Ethiopia — blueberry, florals, sweet acidity.
Brazil — chocolate, nut, gentle red fruit.
Central America & Andes — seasonal naturals with balanced fruit.

Coffee Origins Hub

Natural Processing FAQ

Are naturals always funky or “boozy”?

They don’t have to be. We look for naturals that are fruit-forward but clean: big berries and chocolate, without harsh ferment or vinegar notes. If it tastes like a science project, we pass.

Why do naturals sometimes cost more?

Quality naturals need careful picking, intense sorting, and lots of labor on the drying beds. Producers are babysitting cherries for days or weeks, not hours — we’re happy to pay more when the care shows up in the cup.

Do naturals roast darker or lighter?

We usually roast naturals with a touch more development to smooth out fruit and emphasize chocolate. That might still be “light” or “medium” on the bag — we adjust by coffee, not by a fixed rule.

Want the full picture? Compare this with Washed and Honey / Pulped Natural, or jump back to the Coffee Processing Explainers Hub.