What is the Natural Process?
In the natural process, also known as dry processing , the coffee cherries are dried completely in the sun. Since the pulp remains on the bean throughout the entire process, the natural sweetness is absorbed into the bean.
Why does the fruity taste arise?
The pulp contains sugar and fruit aromas that are transferred to the bean during the drying period of several weeks. This direct contact ensures a fruity taste, a mild acidity and a full-bodied body.
Timeline:
-
Harvest: Fully ripe cherries are hand-picked or harvested mechanically.
(Duration: 1 day) -
Drying: The cherries are spread out on drying beds or concrete surfaces and turned regularly. This step takes 2-4 weeks, depending on the weather.
(Duration: 14–28 days) -
Removing the peel: After drying, the hard, dried pulp is removed mechanically.
(Duration: 1–2 days)
Taste:
- Fruity: Sugar and flavors from the pulp influence the bean.
- Full-bodied: The sugar provides a syrupy texture.
- Mild acidity: Fruit aromas dominate and make the coffee soft.
Conclusion:
The method produces fruity, complex coffees, but requires precise monitoring to avoid defects such as mold.