Processing Method

Natural Process Coffee

Natural process coffee (also called dry process) is coffee dried inside the whole cherry before the fruit is removed. The cherry ferments around the seed during 2–4 weeks of sun-drying, transferring fruit sugars into the bean. The result: bigger body, berry sweetness, and winey complexity—but higher variance than washed coffees.

By Samuel Demisse — 3× U.S. Coffee Tasters Champion, Q-Grader, 34 years in specialty coffee

Fruit-dried Higher variance Big sweetness Needs careful drying

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TL;DR for Roasters

Before you buy a natural

Naturals can be exceptional or risky. The difference is process control and storage. Here's what to ask before you commit.

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When naturals make sense: Menu needs fruit-forward profiles. Customers want "winey" or "jammy." You can move through inventory before flavors drift.

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When to be careful: Slow-moving SKUs. Hot storage. Roasters who need year-round consistency on one origin.

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What can go wrong: Uneven moisture = uneven roast. Ferment that wasn't intentional. Flavor fade in 4–6 months if stored warm.

Five specs to require

1 Moisture: 10–12%. Higher = mold risk. Lower = faded cup.
2 Water activity: 0.50–0.60. Stable storage threshold.
3 Drying time: 14–25 days typical. Under 14 = rushed. Over 30 = risk.
4 Defect count: Ask for sorting specs. Naturals hide defects less than washed.
5 Storage history: Climate-controlled? How long since arrival?

We provide these specs on every lot. Request samples →

The Basics

What "natural process" means

In natural processing, the coffee cherry dries with the fruit still on the seed. No water, no pulping machines. The seed absorbs sugars from the fruit as it dries. That's where the sweetness comes from.

It's the oldest method. Also called "dry process." Simple in concept, hard to control.

Quick specs

— Fruit removal: after drying (not before)
— Typical drying: 14–30 days on raised beds
— Risk: uneven drying, ferment, mold
— Cup: higher fruit, heavier sweetness

The Process

How natural processing works

Pick ripe cherry

Only ripe. Underripes show up fast in naturals.

Float and sort

Remove floaters and defects before drying.

Dry on beds

Thin layers on raised beds. Airflow matters.

Turn and cover

Rotate regularly. Shade when sun would scorch.

Rest and stabilize

Let moisture equalize before hulling.

Hull and grade

Remove dried fruit. Sort by size and density.

Flavor

What it tends to taste like

When it's clean

Fruit sweetness. Florals. Cocoa structure underneath. Strawberry, peach, blueberry depending on origin.

When it's pushed

Ferment. Winey. Boozy. Some roasters want this. Some don't. Know what you're buying.

Body and acidity

Generally fuller body than washed. Acidity can be bright but softer-edged. Roast development matters more.

The Tradeoffs

Why naturals can be inconsistent

Drying

Uneven moisture means uneven roast development. If the outer cherry dried faster than the inner seed, you'll taste it.

Cherry quality

Underripe or overripe cherry shows up fast in naturals. Washed processing hides some defects. Natural doesn't.

Storage

Naturals can fade or drift if stored hot or wet. The fruit sugars are less stable than washed coffee.

Know What You're Buying

Ferment: when it's intentional vs when it's a problem

Intentional ferment

Some roasters want "winey" or "boozy" notes. If that's your menu, look for:

• Extended fermentation listed in processing notes
• Cupping notes that mention "wine," "boozy," or "jammy"
• Producer reputation for experimental processing

This is a style choice. Know your customers before you commit.

Accidental ferment (defect)

When ferment shows up where it shouldn't, you'll notice:

• Vinegar or sour notes that clash with fruit
• Muted sweetness despite "natural" labeling
• Astringency or harsh finish
• Inconsistency across the bag (some beans taste different)

This is process failure. Ask about drying conditions and moisture at purchase.

Our position: ARDI is balanced natural—fruit without funk. If you want experimental ferment, we can source it, but we'll tell you what you're getting. No surprises.

Case Study

ARDI™—what consistent natural looks like

"This is the only coffee it's been consistent for the last 16 years." Naturals are volatile by nature. ARDI proves they don't have to be—if you control the right variables.

ARDI Spec Card

Established 2009

Origin Guji, Ethiopia

Moisture 10–12%

Water Activity 0.50–0.55

Elevation 1,900–2,100m

Grade Specialty

How consistency happens

1 Same producer network — 20+ year relationship with the same washing stations and farmers
2 Cup at origin — If it's not the ARDI cup, we leave it. No exceptions.
3 Cup on arrival — Baltimore re-cup. If arrival doesn't match origin sample, it sits or goes.
4 Climate-controlled storage — Naturals need it. We don't skip it.