Natural Processing

What Is Natural Processing?

Natural processing — also called dry processing — is the oldest method of turning coffee cherries into green beans. The concept is simple: whole cherries are spread on raised beds or patios and dried in the sun with the fruit intact. As the cherry dries around the seed, sugars and fruit flavors are absorbed into the bean.

The Process Step by Step

1. Harvesting — ripe cherries are picked (ideally by hand)
2. Sorting — floaters and defective cherries are removed
3. Drying — cherries are spread in thin layers on raised beds
4. Turning — regular rotation prevents mold and ensures even drying
5. Monitoring — 2-4 weeks until moisture drops to 10-12%
6. Hulling — dried fruit and parchment are mechanically removed

Flavor Impact

Natural processing creates some of the most expressive and polarizing coffees:

• Intense fruitiness — strawberry, blueberry, tropical fruit
• Heavy, syrupy body
• Wine-like fermentation notes
• Lower acidity compared to washed coffees
• Wild, complex sweetness

Risks and Challenges

Natural processing demands meticulous attention. If drying is too slow, mold and over-fermentation can produce unpleasant flavors. If too fast, the beans dry unevenly. Climate with consistent warmth and low humidity is essential — making this method traditional in Ethiopia, Brazil, and Yemen.

Natural Coffee at Röstschmiede

We love natural-processed coffees for their vibrancy and character. When done well, they deliver a fruit-forward taste experience that showcases coffee's potential as a complex, nuanced beverage. Look for natural lots in our seasonal offerings.