NATURAL (DRY) PROCESS COFFEE

The age-old method of processing coffee is known as the Dry or Natural process. Unlike the washed process, cherries are picked for ripeness and then left to dry immediately on patios or raised beds, where they are frequently turned or raked. At night, cherries are covered to prevent spoilage or damage from rain. This drying process can take several weeks until the cherries reach the optimal moisture level of 10-12%. The fruit acts as a natural casing, allowing fermentation in a closed environment, which adds significant sweetness and fruit flavors to the beans. Once dried, the coffee is stored until it is ready for hulling and distribution.

Natural process coffees are often intensely fruity and sweet, though they can vary in grading and quality. These coffees typically exhibit muted acidity and a fuller body compared to their washed counterparts. We carefully select the finest lots from each cupping session to offer naturally sweet, fruit-flavored coffee bombs!