Ethiopia is widely regarded as the birthplace of coffee, and its natural processing method has been used for centuries to bring out the unique characteristics of its coffee varieties. Unlike washed processing, which requires large amounts of water, natural processing involves drying whole coffee cherries under the sun, allowing the fruit’s sugars to enhance the beans' flavor. This method is especially important in regions with limited water access, such as parts of Sidama, where smallholder farmers and drying station owners rely on it to produce high-quality coffee.

Natural processing is both a necessity and a craft. After harvesting, cherries are carefully sorted before being spread on raised drying beds, where they are regularly turned to ensure even drying and prevent defects. Depending on climate conditions, this process can take several weeks, allowing the coffee to develop its characteristic sweetness, fruit-forward profile, and rich body.

In Sidama, farmers and drying station owners like Nasir play a key role in maintaining and refining this traditional method. In addition to growing coffee on his small farm, he operates a drying station dedicated entirely to natural processing. Here, freshly harvested cherries are delivered, weighed, and placed directly on drying beds. Beyond his own production, Naser works closely with local farmers, organizing cherry collection and purchasing to ensure that only fully ripe, high-quality fruit makes it to his station—helping to sustain both the local community and the region’s reputation for exceptional coffee.