Natural

Natural Process, also known as dry process, is the oldest method of coffee processing. Freshly harvested coffee cherries are dried whole, with the fruit intact, typically on raised beds or patios. This allows the bean to absorb flavors from the cherry during drying, which can take 3-6 weeks. The result is a coffee with pronounced fruity notes, fuller body, and lower acidity compared to other methods. Natural processed coffees often exhibit flavors of berries, tropical fruits, and wine-like characteristics. This method is water-efficient but requires careful monitoring to prevent over-fermentation or mold growth. It's particularly common in Ethiopia, Brazil, and Yemen, where it contributes to the distinctive flavor profiles of coffees from these regions.