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

The Ancient Art of Natural Processing

In his book "The Fourth Wave: Specialty Coffee Studies," 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 processing method of all." That's exactly right. After reviewing a great deal of material, FrontStreet Coffee found that from coffee's discovery around 1400 to the present day — nearly 700 years — the basic operation of natural processing has barely changed.

The fact that it hasn't changed means the method is still relevant today. That doesn't mean it can't be improved. So in an era dominated by experimental processing, plenty of bold, inventive people have taken natural processing as a foundation and spun off new methods: anaerobic natural, slow natural, wind-cured natural, and more. With those, the name tells you roughly how they work. But there's one method that leaves people scratching their heads: "Super Natural." What does the "super" actually mean — stronger sun during processing? A longer drying time? If you're confused, don't worry. FrontStreet Coffee will explain this special natural method. First, though, we need to meet Project Origin, because Super Natural was created and published by them.

Project Origin

The name Project Origin may feel unfamiliar, but mention its founder, Sasa Sestic, and most people recognize it instantly. That's right — the carbonic maceration processing that shone in 2015, and the more recent Paragon ice-ball aroma-locking technology, both came from Project Origin and Sasa.

Sasa founded Project Origin to keep improving the coffee industry. Through it, he hoped to build closer connections between farmers at origin and buyers on the "front lines," so both sides receive the benefits they deserve — in other words, direct trade relationships that cut the margins taken by middlemen. Super Natural processing emerged while Project Origin was operating.

What is Super Natural Processing?

According to Project Origin's official website, "Super Natural" is an innovative method that combines tradition with modernity; they have folded in new fermentation and drying technologies. The process is not fixed either. Because beans from different regions have different characteristics, once the team decides to apply Super Natural processing, they pick two or more of the following options based on local conditions, letting each coffee develop its own distinctive flavor:

① Accelerating fermentation by raising the temperature;

② Extending fermentation by lowering the temperature;

③ Drying with the fruit stacked to a certain thickness on raised beds;

④ Reducing drying time so that fruit with lower moisture content dries properly;

⑤ Wrapping the coffee cherries to lock in moisture and heat.

So the same label covers different methods depending on origin and variety — and that is precisely what the Project Origin team wanted: distinct, characteristic flavors from each place and varietal instead of a uniform taste. Traditional natural processing spreads ripe cherries out evenly to dry and hulls them once moisture drops to around 11%. The more common Super Natural approach typically starts by placing ripe cherries into bags, sealing them, and letting them rest briefly for a short fermentation.

(This type of Grainpro bag.) That step lets the coffee develop red and dark berry flavors, and because the fermentation is short, the fermented note stays subtle. After the brief rest, the beans are "moved" to raised drying beds and the standard natural flow begins. Once the cherries dry to the target moisture level, they can be hulled and stored. Beyond its own characteristic flavors, coffee processed this way has very rounded berry notes, prominent sweetness, and clear layering, with a mostly full body. Best of all, its fermented character is not as heavy as other experimental methods — simply delightful.

FrontStreet Coffee Recommendation

Super Natural sits at the fruitier, more modern end of natural processing, and if that style appeals to you, FrontStreet Coffee's naturally processed lots are the best place to start. Yirgacheffe Red Cherry is a classic: only fully ripe red cherries are picked, then spread on raised beds for 27-30 days to dry, kept off the ground to avoid insects, dust, and bacteria, and turned at intervals so they don't over-ferment. After a medium-light roast it shows elegant florals and bright acidity alongside tropical fruit, a full fermented sweetness, and body.

For an even bolder fruit expression, FrontStreet Coffee's Huakui oozes strawberry, passion fruit, jackfruit, and lychee over honeyed sweetness and a cocoa-like finish. And if you want to taste how far a natural can be pushed, the Colombia Xizhua is given a double anaerobic natural treatment — whole cherries sealed in tanks with carbon dioxide injected to displace oxygen — yielding passion fruit, apricot, preserved fruit, and grape, with an almond-like lift.