Nav: Home > Coffee >

What is Super Natural Processing? An Introduction to the Characteristics of Super Natural Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, In the book "Fourth Wave: Specialty Coffee Studies," Teacher Han Huaizong describes natural processing as follows: "Natural processing is the most ancient traditional processing method that preserves the entire coffee fruit, respects nature, and is non-invasive!" This is indeed true. FrontStreet Coffee has reviewed numerous materials and discovered that since people discovered coffee in 1400

The Ancient Art of Natural Processing

In his book "The Fourth Wave: Specialty Coffee Studies," Teacher Huan-Han describes natural processing this way: "The natural method preserves the entire coffee cherry, embraces nature, is non-invasive, and represents the most ancient historical processing method!" This is indeed true. FrontStreet Coffee reviewed numerous materials and found that from the discovery of coffee in 1400 to the present day, spanning nearly 700 years, the operational approach of natural processing has never changed!

The fact that it hasn't changed means this processing method is still not outdated today, but this doesn't mean it cannot be improved! Therefore, in today's era where special processing methods are prevalent, many innovative and courageous individuals have taken natural processing as a foundation to derive various novel processing methods. For example: anaerobic natural, slow natural, wind-cured natural, and so on. For these novel natural methods, we can directly imagine their general processing flow from their names. However, there happens to be one processing method called "Super Natural" that leaves people puzzled! "What does the 'super' in Super Natural actually mean? Does it mean the sun shines more intensely during processing? Or does it mean the natural drying time is longer?" Feeling confused, right? No problem! Next, FrontStreet Coffee will explain this special natural processing method! But before that, we need to first get to know "Project Origin," because the Super Natural processing was created and published by them!

Project Origin

When we mention "Project Origin," everyone might feel somewhat unfamiliar, but once we mention its founder "Sasa Sestic," I'm sure everyone becomes familiar! That's right, the "Carbonic Maceration Processing" that shone brightly in 2015, as well as the "Paragon Ice Ball" aroma-locking technology from recent years, both originated from Project Origin and Sasa!

Sasa Sestic established "Project Origin" to continuously improve the coffee industry. He hoped through this project to establish closer connections between coffee farmers from various origins and coffee buyers on the "front lines," allowing both parties to receive the benefits they deserve! This means establishing direct trade relationships and reducing the price margins taken by middlemen. And Super Natural processing emerged during the operation of Project Origin!

What is Super Natural Processing?

According to Project Origin's official website statement, "Super Natural" is an innovative processing method that combines tradition with modernity. They have integrated new fermentation and drying-related technologies. Moreover, the processing flow of this method is not fixed. Since each bean from different producing regions has different characteristics, after deciding to apply Super Natural processing to them, they select two or more methods from the following options based on their own conditions to apply in processing, allowing the coffee beans to develop their unique flavors:

① Accelerating fermentation rate by increasing temperature;

② Extending fermentation time by lowering temperature;

③ Drying by stacking fruit thickness on raised beds;

④ Allowing fruits with lower moisture content to achieve proper drying by reducing drying time;

⑤ Ensuring moisture content and heat by wrapping coffee cherries.

Therefore, we can understand that due to different origins and bean varieties, their corresponding Super Natural processing methods are also different. And this is exactly what the Project Origin team wanted to achieve! Allowing different origins and varieties to obtain distinct characteristic flavors rather than similar tastes. Traditional natural processing involves spreading ripe coffee cherries evenly for drying, and when the moisture content of the coffee beans drops to around 11%, they can be hulled. The more commonly used Super Natural processing typically involves first placing ripe coffee cherries in bags, sealing them, and letting them sit for a short period for brief fermentation!

(This type of Grainpro bag) This operation allows the coffee to develop red and dark berry flavors, and because the fermentation time is not long, the fermentation sensation is not too obvious. After this brief resting fermentation period, the coffee beans are "transferred" to raised drying beds to begin the standard natural processing flow! When the moisture content of the coffee cherries dries to the target level, they can be hulled and stored! Coffee processed with Super Natural, in addition to its own characteristic flavors, also has very rounded berry flavors, with prominent sweetness and distinct layers! The mouthfeel is also predominantly full-bodied. The key is that its fermentation sensation is not as heavy as other special processing methods, simply delightful!