Natural Process: The Traditional Way to Dry Coffee Beans

Ever wondered why some coffees taste fruitier or have a heavier body? The secret often lies in how the beans were processed after harvest. One of the oldest and most traditional methods is the natural—or dry—process, where coffee cherries are dried whole, without removing the pulp first. This method is still widely used today, especially in places like Brazil and Ethiopia.

The natural process is the simplest, cheapest, and oldest way to process coffee beans. Whole coffee cherries are spread out to dry in the sun, usually taking around four weeks to reach the ideal moisture level of 12%. That’s the baseline for properly dried, stable green coffee ready for roasting.

What Is the Natural Coffee Processing Method?

The natural process, also called the dry process, is used for coffee cherries that haven’t been washed or only partially cleaned. Unlike the washed (or wet) process, which removes the coffee bean’s outer skin and pulp before drying, the natural method dries the entire fruit—skin, pulp, mucilage, and all.

This method is traditional and requires minimal equipment. It’s most commonly used in Brazil and Ethiopia, though some robusta beans in Indonesia are also processed this way, albeit rarely. Most arabica beans, however, are processed using the washed method.

How Are Coffee Cherries Dried in the Natural Process?

In the natural process, freshly picked coffee cherries are spread out to dry on surfaces like cement pads, brick patios, or woven mats. Ideally, this drying happens under the sun. Workers regularly rake and turn the cherries with a hoe or rake—every so often—to ensure even drying and prevent fermentation or mould.

If rain or cool temperatures hit, the cherries must be covered to avoid damage. The entire drying phase typically takes about four weeks. During that time, the cherries lose moisture steadily.

What Happens During the Four Weeks of Drying?

Over those weeks, the coffee cherries lose water content down to around 12%. At this point, the fruit is considered dry. In Brazil, these dried cherries are colloquially referred to as 'coco'—a term that can confuse people since it sounds like cocoa. The outer skin turns dark brown and becomes brittle. If you shake a dried cherry at this stage, you can actually hear the coffee beans rattling inside.

But getting to exactly 12% moisture isn’t simple. If the cherries are dried too much, the beans inside can become brittle and break during hulling. If they’re under-dried, mould and fermentation can ruin the batch. Either extreme leads to defects that show up in the cup—think fermented, musty, or overly astringent flavours.

What Comes After Drying?

Once the cherries reach 12% moisture, they’re not immediately hulled. Instead, they’re stored in a cool, dry place—often a cellar—for additional aging. Even at this stage, moisture continues to evaporate slowly from the beans inside. This resting period helps stabilise the beans and can subtly influence their final flavour profile.

After proper drying and storage, the dried husk is removed in a process called hulling, revealing the green coffee bean underneath. These beans are then sorted, graded, and shipped to roasters worldwide.

Frequently Asked Questions

What is the natural coffee processing method?

The natural (or dry) process is a method where whole coffee cherries are dried in the sun without removing the pulp or skin first. This is the oldest and most traditional coffee processing technique, still widely used in countries like Brazil and Ethiopia.

How long does it take to dry coffee cherries naturally?

Drying coffee cherries using the natural process typically takes around four weeks. During this time, workers regularly turn the cherries to ensure even drying and prevent spoilage.

What moisture level do coffee cherries need to reach?

Coffee cherries must dry down to approximately 12% moisture content to be considered stable and ready for the next stage. At this point, the outer skin becomes brittle and you can hear the beans rattle inside the dried cherry.

Why is even drying important in the natural process?

Uneven drying can lead to over-dried or under-dried beans. Over-dried beans may break during hulling, while under-dried ones risk mould or fermentation, both of which can cause serious defects and off-flavours in the roasted coffee.

What happens after the cherries are dried?

After reaching 12% moisture, dried cherries are stored for a period to allow further moisture evaporation. They are later hulled to remove the outer shell, revealing the green coffee beans used for roasting.

Where is the natural coffee process most commonly used?

The natural process is most common in Brazil and Ethiopia. It’s also occasionally used for some robusta beans in Indonesia, but this is rare. Most arabica coffee worldwide is processed using the washed method instead.

FrontStreet Coffee Beans Processed Naturally

Explore the character of the natural process with FrontStreet Coffee’s Brazil Queen Manor Yellow Bourbon, known for sweet, nutty profiles with hints of dried fruit—classic traits of sun-dried beans. For more fruity complexity, try their Ethiopia Humbera, a single-origin showcasing berry and floral notes typical of natural Ethiopian lots. Both beans highlight how dry processing can shape cup profile. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.