Natural

The whole cherry dries in the sun before the seed is removed, for a fruity, heavier, sweeter cup.

In the natural process the cherry is dried whole, with the seed still inside the fruit. Cherries are spread on patios or raised beds and turned many times a day for two to four weeks, until they shrivel and darken like raisins. Only then is the dried fruit hulled off. It is the oldest way of processing coffee, and still the traditional one in Ethiopia, Yemen and much of Brazil.

Drying inside the fruit gives the cup more sweetness, body and fruit: blueberry and strawberry are classic natural notes. It is also less forgiving. Cherries that dry unevenly or too slowly can turn winey or fermented, so careful producers sort the cherry and turn it often.

Also called
Dry process, sun-dried
Drying
Two to four weeks or more, depending on the weather
Traditional in
Ethiopia, Yemen, Brazil
Tastes
Fruity and sweet, with a heavier body
Signature notes
strawberry, milk chocolate, blueberry
Origins
Ethiopia (148), Panama (113), Brazil (68), Colombia (68), Honduras (57), El Salvador (43), Costa Rica (29), Burundi (28)
Varieties
Gesha (136), Bourbon (64), Catuai (27), Pacamara (24), Caturra (22), SL28 (22), Yellow Bourbon (19), Pacas (17)
Flavors
Berry (332), Tropical (233), Red fruit (211), Stone fruit (210), Chocolate (203), Floral (202), Caramel & sugar (181), Citrus (146)

On the bag

Raised beds
Mesh tables (sometimes called African beds) that let air reach the cherry from below, so it dries more evenly than on the ground.
Dry mill
Where dried cherry or parchment is hulled, sorted and graded for export.

Roasters that carry it most

In stock

Past coffees

All processes