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Natural processing has come a long way from its reputation as a shortcut for lower-grade coffee. Improved drying methods have turned it into one of the most exciting tools in specialty coffee, and this article from FrontStreet Coffee explains how the method evolved and why careful natural lots now taste so good.

Natural Processing: The New Favorite Choice for Specialty Coffee

The natural processing method, once used mainly for lower-grade beans, has changed over time and found new applications, gradually becoming a favorite for many specialty coffees.

Understanding the Natural Processing Workflow

Let's briefly explain how traditional natural processing works. Cherries are placed on asphalt or concrete patios to dry in the sun, and are sometimes spread directly on the ground. When the moisture content drops to about 15%, they are moved to mechanical equipment for final drying.

Whether on patios or directly on the ground, both approaches suffer from poor air circulation, which makes them prone to fermentation and spoilage. Spreading on the ground is worse still: trampling by people and animals, accumulated dust, and animal waste not only make quality control difficult but also easily introduce off-flavors. That is why, in the past, only lower-grade beans were processed naturally. And unlike washed processing, which can use flotation to separate defective or unripe beans, natural processing can only rely on manual visual sorting. This explains why the highest grade for naturally processed coffee was historically limited to G3.

The newly improved natural method, known as African raised beds, costs more but lets the beans keep breathable space and better air circulation. As long as the beans are turned regularly, fermentation quality becomes far more stable than in the past. Raised beds also mean the beans are not affected by ground dust, animal waste, ground moisture, and other factors that can hurt quality. Premium natural processing actually demands a great deal of manual labor: from selection, turning, and repositioning the beans for even drying, to monitoring drying speed and removing uneven beans, every step requires human attention. It also involves important details and techniques. For example, when moisture content drops to about 25%, cotton cloth is used to cover the beans to prevent overly rapid drying while still letting them breathe; if it rains, plastic covers are used instead. Small details make a big difference.

The Evolution and Renaissance of Natural Processing

Why weren't African raised beds used in the past? Because knowledge of fermentation technology was insufficient, natural processing was only used to handle defective beans. Over time, people formed poor impressions of naturally processed coffee, grew less willing to invest in equipment improvements for it, and the method became stereotyped. Fortunately, new producers in recent years have been willing to try different approaches, allowing natural processing to make a comeback.

In fact, good natural processing preserves the most original flavors of the bean. The arrival of improved raised beds has turned natural processing into a new choice for specialty coffee, and some processing plants even combine dry and wet fermentation methods. Naturally processed beans now receive increasingly positive evaluations and are often used as competition lots. From 2013 to 2015, Coffee Review's top ten rankings featured African premium natural-processed coffees.

Experience Flavor-Rich Natural Processed Coffee

Interested in trying naturally processed beans full of character?

FrontStreet Coffee is a Guangzhou roastery with a small shop and a wide variety of beans, carrying both famous and lesser-known coffee. Online ordering is available as well.

FrontStreet Coffee Recommendation

If natural processing is what you want to explore, FrontStreet Coffee's lineup has strong examples. The Ethiopia Huakui comes from Ethiopia's local heirloom varieties and is processed the classic natural way; it shows creamy strawberry, mango, jackfruit, citrus, and blueberry, the ripe tropical fruit character that Sedamo natural beans are known for. It is one of the most memorable coffees in the range, and it balances quality with price.

For an equally expressive natural coffee, the 2013 Yunnan Sun-Dried Typica keeps to the most traditional and original post-harvest method, sun-drying. Typica is one of the oldest and purest Arabica varieties, and after natural processing it drinks fuller and more balanced, with citrus and berry tones, a hint of fermented wine, caramel sweetness, and a creamy finish. Brewed in a V60, both beans show the clear, layered fruit that makes good natural processing worth seeking out.