Natural Processing

Natural processing, also known as dry processing, is one of the oldest methods of preparing coffee, dating back to the origins of coffee cultivation in Ethiopia. Unlike washed coffee, where water is used to remove the fruit, natural processing involves drying whole coffee cherries with the fruit still intact. This allows the beans to absorb the natural sugars and flavors from the pulp, resulting in coffees with deep sweetness, intense fruit notes, and a full-bodied texture.

Because no water is used to wash away the fruit, careful drying is essential to ensure even fermentation and avoid defects. The cherries are spread on raised beds or patios and turned regularly over several weeks to achieve consistent drying. When done well, natural processing produces vibrant, complex coffees with flavors that range from ripe berries and tropical fruit to wine-like characteristics.

This collection features coffees that have been processed using the natural method, chosen for their bold and expressive profiles. They tend to have lower acidity and a heavier body compared to washed coffees, making them a great choice for those who enjoy rich, fruit-forward flavours.

Whether you are drawn to the intensity of a wild, berry-packed Ethiopian natural, the balanced sweetness of a Brazilian pulped natural coffee, or something in between, this collection highlights the diverse and dynamic world of natural coffee processing.