Natural process

Also known as: Dry process, Unwashed, Sun-dried, Cherry

Intro

Natural coffees are dried whole, inside the cherry, before the dried fruit is removed. It's the oldest way of processing coffee. Done carefully, the fruit gives the seed intense sweetness, ripe fruit flavours and a fuller body than washed coffee.

How it works

Ripe cherries are picked and carefully sorted, because any defect will show in the cup
Cherries may be floated to remove underripe and damaged fruit
Whole cherries are spread thinly on raised beds or patios
They are turned regularly so they dry evenly and don't grow mould
Drying takes roughly 2–6 weeks, until the cherries are dark and brittle
Dried cherries rest, then are hulled to remove the dried fruit and parchment
Green coffee is sorted and prepared for export

Pannaga Karumbaiah at Mooleh Manay, sorting through drying coffee cherries for the natural process

How it affects flavour

Natural processing usually gives the most fruit-forward cup: berries, tropical fruit and sometimes a winey or boozy edge, with heavy body, high sweetness and softer acidity. Careful drying keeps it clean and vivid; poor drying can make it taste fermented or earthy.

The full story

The natural process is the original way to process coffee, and still the most common in places where water is scarce. The whole cherry, skin and fruit included, is dried around the seed. During those weeks, sugars and compounds from the fruit and its slow fermentation influence the seed, giving naturals their trademark fruitiness and body.

It sounds simple, but great naturals are hard to make. Cherries must be fully ripe and carefully sorted, because overripe or damaged fruit can spoil a whole batch. They need to be spread thinly and turned constantly, often for weeks, so they dry evenly without over-fermenting or growing mould. Many producers now dry on raised African beds, which let air circulate underneath, and use shade or covers to slow drying and control temperature.

Naturals have a long tradition in Ethiopia and Yemen, where some coffees are still dried on rooftops and terraces. Brazil processes a large share of its coffee this way. In recent years, producers across Latin America have used naturals, often with extended or controlled fermentation, to bring out more fruit in varieties like Gesha and Sidra.

Naturals were once seen as lower quality because of inconsistent drying. Today, the best are among the most sought-after coffees in the world.

How the processes compare

Process	Fruit removed	Typical cup
Washed	Before drying	Clean, bright, high clarity
Honey	Skin only; mucilage left on	Sweet, rounded, medium body
Natural	After drying	Fruity, heavy body, sweet
Anoxic	Varies; sealed fermentation first	Intense, layered, spiced fruit

Coffees to try

FAQ

Why does natural coffee taste fruity?

The seed dries inside the whole cherry for weeks, absorbing sugars and flavour compounds from the fruit.

Is natural coffee more acidic?

Usually not. Naturals tend to taste softer and sweeter than washed coffees, with a heavier body.

What's the difference between natural and washed coffee?

Washed coffees have the fruit removed before drying, giving a cleaner, brighter cup. Naturals dry with the fruit on, giving more sweetness and fruit.

Is natural-process coffee good for espresso?

Yes, especially with milk, where its sweetness and fruit carry through.

Explore other processes

Want to go deeper? Processing is covered in detail in our SCA Green Coffee courses.