In brief
Natural process, also called dry process, is one of the main ways to turn coffee cherries into green coffee. The picked cherries are spread out in the sun and dried whole, with the seed still inside the fruit. Once dry, the shriveled fruit is stripped off at a mill.
Because the seed sits in its fruit for weeks, natural coffees tend to taste fruitier and heavier than washed ones. Counter Culture describes them as "fruitier and usually fuller in body," often with berry-like flavors.
The method is simple but risky. Uneven drying can spoil a lot, so careful producers sort the cherries, dry them on raised beds and turn them often.
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How is natural process coffee made?
The cherries are sorted, then dried whole in the sun for several weeks. Counter Culture describes the steps: cherries are picked, floated and sorted to remove under- and over-ripe fruit. They are then laid out on patios or raised beds and raked and turned throughout the day.
Counter Culture gives a drying time of three to six weeks. Ozone Coffee gives two to six weeks, depending on climate, altitude and how deep the cherries lie on the bed. Ozone says the target is around 11% moisture before the coffee goes to the dry mill.
Raised beds matter because air reaches the cherries from above and below. Ozone notes that raised beds help, and that regular turning keeps drying even and helps prevent mold or unwanted fermentation.
What does natural process coffee taste like?
Fruity, sweet and full-bodied, when it is done well. Counter Culture compares the fragrance of naturals to blueberries, strawberries or purple grapes. Ozone lists dried-fruit notes like sultana, date and fig, berry sweetness and a heavier, syrupy body.
Origin still shows through. Ozone describes Ethiopian naturals as leaning toward blueberry and florals, and Brazilian naturals toward milder chocolatey, nutty and apple-like flavors.
How is natural different from washed process?
The difference is when the fruit comes off. In the washed process, the fruit is removed before drying. In the natural process, it stays on until the coffee is dry.
| Natural | Washed | |
|---|---|---|
| Fruit removed | After drying | Before drying |
| Typical flavor | Fruity, berry-like | Higher acidity |
| Typical body | Fuller | Lighter |
| Where it began | Places short on clean water | Faster method, popular from the 1950s |
Counter Culture explains that natural processing began in places with limited access to clean water. It works best in dry climates with little rain, such as Yemen or Ethiopia. The washed process, by contrast, gained popularity in the 1950s as a faster, less labor-intensive option.
Why do some natural coffees taste off?
Because drying a whole fruit for weeks gives a lot of room for things to go wrong. Ozone warns of mold, over-fermentation and "stinkers," single beans with rotten or vinegary notes that can taint a whole lot. Counter Culture notes that bruised cherries can also cause flavor defects.
Ozone adds that poor fermentation can produce harsh acidity, medicinal flavors or musty notes. A clean natural takes careful sorting and constant turning.
How should you brew a natural process coffee?
With a method that shows off its body, though any brewer works. Ozone suggests a French press suits natural coffee's syrupy mouthfeel well. It also recommends an AeroPress for more control, and notes that pour-over works but may reduce body slightly.
There is one timing difference. Perfect Daily Grind reports that natural coffees take longer to degas than washed ones, so a very fresh natural may need a few more days of rest. See roast date for how long.
For grind, start from your usual setting for the method. The French press grind settings and AeroPress grind settings list starting points by grinder. The French press brewing guide covers the brew itself.
Sources
- Counter Culture Coffee: Coffee basics, processing
- Ozone Coffee: Natural process coffee explained
- Perfect Daily Grind: Coffee degassing, what does it mean for brewers and roasters?
By Jeff Gluck · Checked Oct 21, 2026