A coffee processing method where whole cherries are dried in the sun before hulling, producing a fruity, full-bodied cup.
Natural (or dry) processing is the oldest coffee processing method: whole cherries are dried in the sun with the fruit still intact, then hulled afterwards to remove the dried skin and pulp. Because the bean absorbs sugars and flavour compounds from the fruit while drying, natural-processed coffees tend to be fruitier, more full-bodied, and sometimes wine-like in the cup.
