Natural Process (natural coffee)

In the natural (dry) process, the complete coffee cherry - including skin, pulp, and mucilage - dries around the green bean for 3-6 weeks before hulling. Microorganisms and the cherry's own sugars influence flavor during this extended fermentation. The result: heavy body, tropical fruit, blueberry, wine, reduced acidity. Ethiopian naturals (Yirgacheffe, Guji, Harrar) and Brazilian naturals (Yellow Bourbon, Catuai) showcase the widest range of this style.