Natural process coffee - also known as the dry process - is one of the oldest and most traditional methods of preparing coffee. After harvest, the ripe cherries are laid out to dry in the sun with the fruit still intact. Over several weeks, the outer layers shrivel like a raisin, infusing the beans inside with rich, fruity sugars. Once fully dried, the fruit is removed at a dry mill, leaving green coffee beans ready for roasting.
How It's Done: Step by Step
- Harvesting - Only the ripest cherries are selected; quality at this stage determines everything downstream.
- Sun-drying - Cherries are spread out on raised beds or patios to dry naturally in the sun.
- Turning & monitoring - They're turned regularly to ensure even drying and prevent unwanted fermentation or mould.
- Dry milling - Once dried, the shrivelled fruit is mechanically removed, revealing the green bean.
Flavour Profile
Natural process coffees are known for their bold, fruity, and sometimes funky flavour profiles. Because the bean ferments inside the fruit as it dries, it picks up sugars and complex fermentative compounds that washed coffees don't have. Expect:
- Dried fruits - sultanas, dates, or apricot
- Berry-like notes - blueberry or raspberry
- Boozy or wine-like undertones
- Heavy body and a syrupy mouthfeel
Naturals can be polarising - some love the intensity, others find it too wild. The best way to find out where you land is to try one. They work particularly well in immersion brews: French press and AeroPress both suit the heavier body and fruit-forward character of a natural beautifully.
Natural vs Washed vs Honey Process
Not sure how natural processing fits alongside the other main methods? Here's a quick comparison:
| Process | Fruit Contact | Common Flavour Profiles | Body |
|---|---|---|---|
| Natural | Full | Fruity, funky, bold | Heavy |
| Washed | None | Clean, bright, crisp | Light |
| Honey | Partial | Sweet, balanced, smooth | Medium |
For a full overview of all processing methods, visit our introduction to coffee processing.
Modern Natural Processing & Fermentation
Natural processing has undergone a quiet revolution in recent years. Producers are moving beyond traditional sun-drying and experimenting with controlled fermentation to create more complex and consistent flavour profiles. Techniques like anaerobic fermentation - where cherries are sealed in oxygen-free tanks - allow specific microbial activity to be encouraged, producing tropical, wine-like, or intensely fruity results. Some producers are even inoculating batches with specific yeast strains or adding botanicals during fermentation, inspired by the worlds of craft beer and natural wine.
These experimental lots are increasingly common in our range. If you spot an "Anaerobic Natural" or similar on our shop, check the Product Info section for the full story. For a deeper look at one of the most distinctive experimental methods, read our guide to carbonic maceration.
Explore Our Natural Coffees
From Brazil to Burundi, we source naturally processed lots that showcase the best of this method. Browse our current selection →
