Natural (dry process)
also: dry process, unwashed
Drying the whole cherry around the bean before hulling, giving fruity, heavy-bodied, sometimes funky cups.
Natural processing, also called dry process, is the oldest method: the whole cherry is dried intact, fruit and all, before the dried husk is removed by hulling. The beans sit on patios or raised beds for weeks, often turned by hand so they dry evenly and do not spoil.
Why it matters: because the bean stays in contact with its sugary fruit and mucilage throughout drying, those flavors soak in. Done carefully, this builds intense sweetness and fruit; done loosely, it can drift into boozy or funky fermentation notes. It also uses little water, which suits drier regions like parts of ethiopia, brazil, and yemen.
In the cup, naturals are unmistakable: big berry and stone-fruit flavors, lower and rounder acidity, heavy body, and a syrupy sweetness. The trade-off is less of the clean clarity that washed coffee offers. Compare with washed and honey, or see washed-vs-natural and the deeper natural-process guide.