Natural (Dry Process)

Natural (Dry Process) is known for fruity, wine-like, heavy body, sweet flavor notes. It has a ## how natural processing works **step 1: harvesting** - only fully ripe, red cherries are hand-picked from the trees. cherry selection is critical because under-ripe or overripe fruit will create off-flavors during drying. **step 2: sorting** - harvested cherries are floated in water tanks to remove defects and debris. floaters (damaged or hollow cherries) are discarded. **step 3: drying** - whole cherries are spread in thin layers on raised african drying beds or concrete patios under the sun. the fruit remains intact around the bean. **step 4: turning** - workers rake and turn the cherries every 30-45 minutes during the day to ensure even drying and prevent mold or fermentation defects. this continues for 2-4 weeks. **step 5: fermentation** - as the cherry dries, the fruit sugars and acids ferment around the bean, infusing it with fruity, wine-like, and sweet characteristics. this is what gives natural coffees their distinctive flavor. **step 6: hulling** - once moisture content reaches 10-12%, the dried cherry husk is mechanically removed, revealing the green bean inside. **step 7: grading & sorting** - green beans are sorted by size, density, and defect count before export. ## flavor profile natural processed coffees are known for heavy body, low acidity, and intense fruit-forward flavors. common tasting notes include blueberry, strawberry, tropical fruit, wine, and chocolate. the best naturals have a clean sweetness without fermentation defects. ## best origins for natural coffee - **ethiopia (sidamo, guji)** - the birthplace of natural processing, producing jasmine-scented, berry-laden cups - **brazil (cerrado, mogiana)** - the world's largest producer of naturals, known for chocolate and nut notes - **yemen** - ancient tradition of sun-drying on rooftops, producing wild, complex cups ## when to choose natural natural coffees shine as espresso (intense fruit sweetness in milk drinks) and cold brew (the heavy body and sweetness translate perfectly over ice). they are generally less suited to light filter brewing where the heavy body can feel muddy. body.

Natural (Dry Process) performs best with espresso, cold brew. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

Natural (Dry Process) is primarily grown in Ethiopia, Brazil, Yemen. The terroir of these regions -- altitude, soil composition, rainfall, and microclimate -- directly shapes the bean's flavor profile and determines which tasting notes develop during growth and processing.