The Traditional Natural Process for Coffee Beans

Ever wondered how your coffee goes from bright red cherry to the green beans in your grinder? One of the oldest and most widespread methods is the dried—or natural—process. It’s how many classic coffees get their signature fruity depth. But how exactly does laying coffee cherries out in the sun turn them into the beans we roast?

The dried process, also called the natural process, is the simplest and most traditional way to prepare coffee beans. It involves drying whole coffee cherries in the sun without removing the pulp or washing them first. This method requires no water and minimal machinery, making it the most affordable and widely used technique in regions like Brazil and Ethiopia.

What Is the Dried (Natural) Coffee Processing Method?

The dried process is the original method for preparing coffee. Unlike washed or honey processes, it skips the initial steps of pulping and fermenting. Instead, whole coffee cherries—fruit, mucilage, and all—are spread out to dry. This method is traditionally used on unwashed or unprocessed cherries and is especially common in Brazil and Ethiopia, though less so elsewhere.

How Are Coffee Cherries Dried in the Natural Process?

Coffee cherries are spread in thin layers on concrete patios, brick surfaces, or woven mats. They must be turned regularly—often with a rake—every few hours to ensure even drying and prevent mold or fermentation. The cherries are ideally dried in direct sunlight. If rain or cold weather threatens, they are covered to protect them. This careful turning and protection are essential to avoid uneven drying or spoilage.

How Long Does Drying Take & What Happens to the Beans?

Drying the cherries takes approximately four weeks. Over this time, moisture content drops from around 60% down to roughly 12%. At this stage, the outer skin becomes dark brown and brittle. Inside, the beans make a faint rattling noise as they move inside the shriveled husk. In Brazil, beans at this stage are sometimes referred to as “coco,” a term that can cause confusion since it sounds like cocoa. Proper drying is critical: over-dried beans may break during hulling, while under-dried ones risk mould or fermentation damage later on.

What Happens After the Coffee Is Dried?

Once dried to 12% moisture, the coffee cherries are stored in cool, dry cellars. Even at this stage, moisture continues to evaporate slowly. Proper storage helps stabilise the beans before they’re hulled (to remove the dried husk), sorted, and prepared for export. The entire process relies heavily on climate, labour, and careful monitoring—but when done right, it produces distinctive, full-bodied coffees with bold fruit and fermented undertones.

Frequently Asked Questions

What is the natural or dried coffee processing method?

The natural or dried process is a traditional coffee preparation method where whole coffee cherries are dried in the sun without removing the fruit or pulp. This technique is simple, low-cost, and does not require water or washing stations.

How long does it take to dry coffee cherries using the natural process?

Drying coffee cherries naturally typically takes around four weeks. During this time, the moisture content is reduced from about 60% to roughly 12%, at which point the beans are considered dry enough for hulling.

What moisture level should coffee reach in the natural process?

In the natural process, dried coffee cherries must reach a moisture content of approximately 12% before they are considered ready for storage and hulling. This ensures stability and prevents mould during storage.

Where is the natural coffee process most commonly used?

The natural process is most commonly used in Brazil and Ethiopia. It is also used occasionally for some Robusta beans in Indonesia, though this is not widespread. Most other Arabica coffees are processed using the washed method.

Why is regular turning important during the natural drying process?

Turning the coffee cherries regularly prevents fermentation, mould growth, and uneven drying. Uneven drying can ruin the batch, so this step—ideally done with a rake every few hours—is essential for quality.

What happens after the cherries are dried in the natural process?

After reaching 12% moisture, the dried cherries are stored in cellars to allow further slow moisture loss. They are then hulled to remove the outer shell, sorted, and prepared for roasting or export.

FrontStreet Natural-Process Coffees to Try

Explore the characteristics of natural-process coffee with FrontStreet’s single origins. The Brazil Queen Manor offers sweet, nutty notes with a naturally creamy body—classic traits of well-executed dry-processed beans. For something fruitier, try Yirgacheffe from Ethiopia, which often shows berry-like tones when processed naturally. Both showcase how sun-dried coffees develop unique profiles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.