Natural
The whole cherry dries around the bean. Fruit-forward, intense, sometimes funky.
In natural processing, the whole coffee cherry — skin, fruit, and all — is dried around the bean before the fruit is removed. The bean sits in its own sugar bath for 2-4 weeks, absorbing compounds from the fruit.
The signature natural profile is fruit-forward, sweet, and intense: berries, tropical fruit, wine, and sometimes a fermented funk. Natural Ethiopians and Brazilians are classics.
Natural processing is the oldest method (it's what Yemen and Ethiopia originally used) and the most variable. Done well, it's spectacular. Done badly, it tastes rotten. Look for clean naturals from reputable roasters.
238 coffees in the catalog →