Natural Process Coffee
Natural processed coffee involves taking the entire coffee cherry, fermenting it, and then drying it until it reaches ideal moisture levels before it is then hulled. Natural coffees often have a sweet, nutty or fruit-forward flavour.
Migoti, Burundi added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Odako, Ethiopia added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Parami, Timor Leste added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Masanganzira, Burundi added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Sitio 5 Estrelas, Brazil added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Hermanos Guerreros, Peru added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Jairo Arcila, Colombia added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Yallah House Espresso, Brazil - 1KG Big Bag added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Yallah House Espresso, Brazil added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Bom Jesus 1kg Big Bag, Brazil added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Daydreamer House Espresso, Brazil added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Bom Jesus, Brazil added to bag
View Bag →We couldn't add this to your bag for the following reason(s):
Natural
Traditionally the natural, or dry, 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). In areas with low humidity, the coffee dries on raised beds in the warm sun and is turned frequently to ensure consistency.
Today, the funky flavours it produces have also 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 of boozy or fruit-forward flavour and a natural sweetness.