Natural
Natural process coffees take the entire fruit - cherry and all - and dries it until it reaches ideal moisture levels.
Traditionally, the natural method has had a practical advantage, being used to process coffee commercially due to the lower costs involved or in areas with limited access to water resources (eg. in Ethiopia). But the funky flavours it produces have become valued by coffee aficionados.
The temperature, humidity levels and drying time of this process can significantly impact the flavour of the resulting coffee which absorbs more of the flavours and sugars from the fruits around it, creating unique notes with fruit-forward flavour and a natural sweetness.