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.
Background & Context
Café naturel (natural process in English) is the French terminology for the dry processing method in which whole coffee cherries are dried in the sun without depulping — skin, pulp, and mucilage retained throughout drying. The process is known by multiple names (dry process, natural, café naturel) depending on regional usage and language. In the French specialty coffee vocabulary, "naturel" distinguishes this processing from "lavé" (washed) and "miel" (honey). The chemical transformation during naturel processing is driven by microorganism activity in the pulp and mucilage — bacteria and yeasts metabolise sugars and produce organic acids, alcohols, and aromatic esters that diffuse into the seed. The specific microbial community varies by altitude, climate, cherry variety, and farm hygiene practices, which is why naturels from the same farm can produce different flavour profiles in different crop years.
Practical Use
For French-speaking buyers and café professionals, understanding the naturel/lavé/miel distinction is essential for communicating provenance to consumers. A naturel Ethiopian from Yirgacheffe is a substantially different sensory experience than a lavé Ethiopian from the same region — the naturel delivers intense fruit and body; the lavé delivers floral brightness and clarity. In menu descriptions and bag copy for Belgian and French consumers, using "café naturel" or "traitement naturel" is more effective than "dry process" (which carries no sensory connotation for most consumers). Pairing suggestions differ: naturels suit darker chocolate (70%+) and berry desserts; lavé coffees suit lighter patisserie and citrus-forward dishes.
Related Terms
Related terms: Dry process, Natural process (EN), Honey process / Miel, Washed / Lavé, Mucilage.