The natural process, also known as the dry process, is one of the oldest and most traditional methods of processing coffee. It begins with the careful harvesting of fully ripe coffee cherries, ensuring only the best quality cherries are selected. Once harvested, the cherries are spread out in thin layers to dry under the sun, either on concrete slabs, patios, or raised drying beds, which allow for better air circulation and uniform drying.

During this time, the cherries are regularly turned or raked to prevent fermentation and mold formation. This step is crucial to maintain the quality and flavor integrity of the beans. The drying process is slow and deliberate, often taking anywhere from 3 to 6 weeks depending on the climate, humidity, and altitude of the drying area.

As the cherries dry, their outer skin and pulp shrink and harden, naturally forming a protective shell around the coffee beans. This extended drying period allows the natural sugars and flavors of the fruit to seep into the beans, resulting in a coffee with enhanced sweetness, fruity undertones, and a complex flavor profile.

Once the cherries are fully dried, they undergo a process called dry milling. In this step, the hardened outer layers—the skin, pulp, and parchment—are mechanically removed to reveal the green coffee beans inside. These green beans are then graded, sorted, and prepared for export.

Natural processed coffee is highly valued for its unique characteristics, often exhibiting vibrant fruitiness, a heavier body, and an intriguing complexity that reflects the terroir of its origin. It’s a labor-intensive method that requires skill and attention to detail, but the result is a truly remarkable coffee experience.