The original age old method of processing coffee. In the Dry, or Natural process, cherries are again selectively picked for ripeness, but here the similarities end. As opposed to the washed process, here the cherries are immediately left to dry on patios or raised beds with frequent turning or raking. At night the cherries are often covered to prevent them from spoiling (or in case it rains) this process can take up to several weeks until the cherries have reached the optimal moisture level. (Again 10-12%). As the fruit acts as a natural casing, fermentation happens in a closed environment adding lots of sweetness and fruit flavours to the bean. Once dried the coffee is stored until it is ready to be hulled and distributed.
Natural process coffees can be extremely fruity and sweet, but often inconsistent in grading and quality. They often have a muted acidity with slightly more body than their washed counterparts. We pick only the best lots out of each cupping flight to produce naturally sweet fruit bombs!
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