What Is Natural Processing?
In natural processing, whole coffee cherries dry in the sun for 2–4 weeks with the fruit pulp still intact. This produces more sweetness, body, and often fruity-fermented notes.
Why that matters
Natural processing (also called dry processing) is the oldest coffee processing method and the simplest in concept: harvested cherries are spread out in the sun and dry whole — fruit pulp, mucilage layer, and parchment skin remain on the bean. Only when the cherry has dried to 10–12 % moisture is the dried husk mechanically removed (hulling).
During the 2–4 weeks of drying, something crucial happens: the fruit sugars from the pulp migrate into the bean. At the same time, a natural fermentation takes place — yeasts and bacteria slowly break down the fruit flesh, producing aromatic compounds that make the coffee sweeter, fruitier, and more full-bodied.
The challenge: natural processing is risky. The cherries must be turned regularly so they dry evenly and don’t develop mould. With too much humidity or too little air circulation, off-flavours emerge — musty, vinegary, overripe. A well-made natural is spectacular; a poorly made one is undrinkable. Quality control demands experience and constant attention.
Typical natural profiles: Ethiopian naturals taste of strawberry, blueberry, mango, or tropical fruits. Brazilian naturals are quieter — chocolate, nuts, dried fruit, low acidity. In the specialty scene, naturals have boomed in recent years because their expressive aroma profiles stand apart dramatically from washed coffees.
Natural coffees require less water than washed ones — an advantage in dry growing regions where water scarcity is a problem. Ethiopia, Brazil, and parts of Indonesia traditionally use the dry method.
At Green Wall Coffee
At our café on Sophienstraße 27 in Berlin-Lichtenberg, there’s almost always a natural on the menu — often as espresso, because the sweetness and body come through particularly well there. When a guest tries an Ethiopian natural as espresso for the first time and asks “Does this taste like strawberry?”, I know: the processing worked.
More depth on this topic in the article How to Make Perfect Espresso. Or stop by at Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.