Coffee Processing Method
Natural Process
Also known as: Dry process, sun-dried
The natural process is coffee's original method: whole cherries are dried intact, with the seed absorbing sugars and fruit compounds from the surrounding pulp for two to four weeks. The result is the most fruit-forward expression a coffee can give — berry, tropical fruit, and wine-like notes that no other process produces as intensely.
Naturals demand more skill than their simplicity suggests. Cherries must be turned constantly and protected from rain and overnight moisture, or mold and ferment defects take hold. Done well — as in Ethiopia's best dry mills or Brazil's controlled patio operations — naturals rival washed coffees for cleanliness while adding a layer of fruit sweetness.
How the natural process works
- Selective picking of fully ripe cherry
- Flotation and hand-sorting of underripes
- Whole-cherry drying on raised beds or patios
- Frequent turning, rain protection, night covering
- Drying to 10–12% moisture over 2–4 weeks
- Resting, then mechanical hulling of the dried husk
Natural Process at a glance
| Flavor impact | Heavy body, intense berry and tropical fruit, lower perceived acidity, wine-like sweetness. Signature profile of Ethiopian and Brazilian naturals. |
|---|---|
| Key risks | Mold, phenolic and fermented defects from slow or uneven drying; higher lot-to-lot variability. |
| Water use | Minimal — essentially none beyond flotation sorting, which is why naturals dominate in water-scarce regions. |
| Drying time | 14–30 days depending on climate and bed loading. |
Origins known for natural process
Natural Process — frequently asked questions
Are natural coffees lower quality than washed?
No — they are a different style, not a lower grade. Poorly dried naturals earn the process its risky reputation, but carefully produced naturals score 86+ in SCA cuppings and win auctions. The key variables are ripe-only picking and disciplined drying.
Why are naturals common in Brazil and Ethiopia?
Both origins have dry harvest seasons that make whole-cherry drying reliable, and in Ethiopia's case, water scarcity historically made washing impractical in many areas. Climate suitability, not cost alone, drives the choice.
Do natural coffees ship and store differently?
Slightly — naturals can fade faster if dried unevenly, so reputable exporters verify water activity (below 0.70 aw) before shipping. With proper drying and GrainPro-lined bags, naturals hold quality in transit as well as washed lots.
Volcana Coffee produces washed, natural, and honey-processed lots on the Bolaven Plateau, Laos, with controlled fermentation and SGS-verified quality. Ask for our current processing menu and cupping samples.
Request a SampleOther processing methods
Washed Process
Clean, articulate cups with bright acidity and clear varietal character.
Honey Process
Rounder body and more sweetness than washed, cleaner than natural.
Anaerobic Fermentation
Amplified sweetness and exotic notes — cinnamon, red wine, tropical punch.
Carbonic Maceration
Winey, jammy fruit, banana and bubble-gum esters, silky body.