Ethiopia
WUSH WUSH
Oromia, Hambela
Sangaria | Fruit Bomb | Floral | Sweet Finish
Natural, 120 hours dry Fermentation! · In Stock
Processing
Natural Process
Coffee dried inside the fruit before hulling. Also called dry process. Creates fruit-forward, full-bodied cups with more flavor complexity--and more variation--than washed coffees.
Definition
What natural process means
In natural processing, ripe coffee cherries are spread on drying beds or patios to dry in the sun with the fruit still attached. The seed ferments inside the cherry as the fruit dries over 2-4 weeks.
This extended contact with fruit sugars creates distinctive flavors: berry notes, stone fruit, wine-like complexity, heavier body. Natural processing is the oldest method and requires less water than washed processing.
Quick specs
Fruit removal
After drying
Drying time
2-4 weeks
Water use
Minimal
Cup character
Fruit-forward, full body
Also called
Dry process, unwashed
Why Roasters Care
What naturals offer (and challenge)
Distinctive flavors
Berry, stone fruit, wine, tropical notes. Flavors that washed coffees rarely produce. Menu differentiation.
Higher body
Extended fruit contact creates syrupy, full-bodied cups. Popular for espresso and cold brew.
Lot-to-lot variation
Naturals vary more than washed. Sample before committing. What works this year may differ next year.
Storage sensitivity
Fruit sugars fade faster. Low water activity helps. Buy from importers with climate control.
Processing risks
Over-fermentation, mold, uneven drying. Naturals need more quality control. Not all producers do it well.
Customer demand
Specialty consumers increasingly seek fruit-forward profiles. Naturals are trendy--with good reason.
Our Approach
How we handle naturals
ARDI trademark
Our ARDI natural from Guji proves naturals can be consistent. Same producer network, same specs, 16 years running.
Lower water activity targets
We target 0.50-0.55 aW for naturals (vs 0.55-0.60 for washed). Tighter control preserves fruit character.
Climate-controlled storage
Naturals fade in warm storage. Our Baltimore warehouse maintains conditions that preserve fruit notes.
Multiple cupping rounds
Cupped at origin, cupped on arrival, cupped periodically in storage. Natural quality can shift.
Current Inventory
Natural process coffees in stock
ARDI™
Ethiopia
Natural ARDI
Sidama, Damo
Clean Strawberry | Peach | Sweet Finish
Natural · In Stock
Ethiopia
Harrar Gr 1
Oromia, Micheta
Chocolate | Barries | Carmel | Full Body
Natural · In Stock
Ethiopia
NATURAL SIDAMA GR 4
Sidama
Dark Chocolate | Nuts | Medium Acidity | Complex | Comforting
Natural · In Stock
Deep Dive
Green Coffee Shelf Life & Storage
How moisture, water activity, and storage conditions determine how long green coffee stays fresh—and when to pull the trigger on a purchase.
Related Terms
More Processing
Washed Process
Pulped and fermented before drying. Clean, bright, terroir-forward.
Wet Hulled
Indonesian method. Earthy, full body, low acidity.
Decaf
Caffeine removed via water or solvent. Quality depends on process.
Swiss Water Process
Chemical-free decaf using water and carbon filters.
Fermentation
Microbial breakdown of mucilage. Key to flavor development.
Raised Beds
Elevated drying surfaces for airflow. Better quality control.
Looking for fruit-forward coffees?
Request samples and taste what well-processed naturals can offer.