Natural Process (Dry Process), also known as natural or whole cherry processing, is one of the oldest and most traditional methods of coffee processing. Unlike the washed process, in the natural process, coffee beans are dried while still encased in their cherry and pulp. This method is typically used in regions with dry, sunny climates, as it requires stable weather throughout the drying process.
1. Harvesting
Coffee cherries are hand-picked, focusing on harvesting only fully ripe, red cherries. Unripe or overripe cherries are removed early, as they can affect the flavor quality of the final coffee. Some farms may use mechanical harvesting, but manual picking is preferred to ensure the best quality.
2. Cleaning
After harvesting, the cherries are cleaned to remove dirt, debris, and impurities. Defective or diseased cherries are also removed at this stage. Some farms use water tanks for cleaning, where cherries that float to the surface are discarded due to lower quality.
3. Drying
After cleaning, the cherries are dried with their skin and pulp intact. The coffee is typically spread on raised drying beds or patios, and this process can take between 15 to 25 days, depending on the weather. During drying, the cherries are turned regularly to ensure even drying and to prevent mold or unwanted fermentation. The drying process allows the moisture from the fruit to gradually penetrate the bean, contributing to the coffee’s distinct flavor.
4. Hulling
• Once the cherries are fully dried (with moisture content reduced to about 10-12%), they are hulled to remove the dried skin and parchment layer.
• After hulling, the green coffee beans are revealed. The beans range in color from pale green to dark green, depending on the coffee variety and growing conditions.
5. Sorting and Packing
The hulled beans are sorted by size, weight, and color. Defective or broken beans are discarded. The coffee is then subjected to a cupping process to evaluate its flavor, aroma, and balance before being packed or exported.
Once quality standards are met, the green coffee beans are packed in jute or burlap bags for storage. The coffee must be kept in a dry and well-ventilated environment to prevent moisture and preserve its flavor.
Characteristics of Natural Processed Coffee
• Complex Flavor: Natural processed coffee often has rich, full-bodied flavors with ripe fruit notes, sweetness, and sometimes a touch of natural fermentation. The drying process with the pulp intact allows the sugars and nutrients from the fruit to infuse into the bean, resulting in a unique flavor profile that is difficult to achieve with the washed process.
• Full Body: Natural processed coffee typically has a thicker body and a fuller mouthfeel compared to washed coffees.
• Natural Sweetness: Because the cherries are dried with the pulp intact, natural processed coffee usually has more natural sweetness, with distinct fruit flavors such as berries, plums, raisins, and even chocolate.
• Lower Acidity: Compared to washed coffee, natural processed coffee tends to have lower acidity, offering a rounder, smoother taste.