How to Drink Natural Process Coffee? What Are the Characteristics of Natural Process Coffee?

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The natural processing method is the most primitive and ancient way of processing coffee.

Historically, the vast majority of commercial-grade coffee produced in Brazil has been processed using the natural method, simply because the local climate is particularly suited to it. In recent years, however, this approach has gradually shifted. Natural processing, also known as the natural drying method, has become increasingly accepted and even welcomed by the specialty coffee industry. More newcomers and connoisseurs have developed a taste for natural-processed coffee, leading more farmers to choose this method.

Natural processing reduces the moisture content of coffee through extensive sun-drying. It is a relatively ancient method, lower in cost, and also the simplest approach.

The harvested coffee cherries are poured into large water tanks, where mature, full cherries sink to the bottom and floating beans are removed. The whole cherries, including pulp, skin, and mucilage, are then placed on drying patios for sun-drying until they reach a moisture content of approximately 12%. This process takes about two to four weeks. Finally, a hulling machine removes the dried hard fruit skin, pulp, and parchment layer, revealing the green coffee beans.

What are the characteristics of natural-processed coffee?

Although natural-processed coffee has fruit acidity, it is generally well balanced, with a rich body and distinct sweetness. More importantly, naturally processed beans develop a unique fermentation aroma.

For example, FrontStreet Coffee's natural-processed coffees from Yirgacheffe, Sidamo, Panama, and elsewhere.

FrontStreet Coffee Recommendation

If the fermentation aroma and rich body described above are what you enjoy, FrontStreet Coffee's natural-processed coffees are a direct way to taste them. The clearest example is the FrontStreet Natural Red Cherry, made only from fully ripe all-red cherries and dried on raised beds, then turned every two to three hours in the early days to prevent uneven heating and over-fermentation. After three to five weeks it is hulled and rested. The result keeps the classic Yirgacheffe profile while adding a tropical fruit aroma, with citrus acidity, a berry-juice body, honeyed sweetness, and a creamy smoothness.

If you would like to compare the natural method against the washed one, the FrontStreet Washed Yirgacheffe daily bean and the FrontStreet Gediding Cooperative coffee show the opposite face of the same region - white jasmine, bright citrus and lemon acidity, and a clean, tea-like body with no bitterness. Tasting the two side by side makes the effect of natural processing unmistakable.