Natural Process: The Original Coffee Bean Method

If you’ve ever wondered why some coffee tastes so fruity or winey, the answer often starts long before roasting—in how the beans were processed after harvest. The oldest and simplest way to turn a coffee cherry into a green bean is still widely used today: the natural or dry process.

In short, the natural process dries whole coffee cherries in the sun for roughly four weeks until the moisture level drops to around 12%. No washing, no mucilage removal—just sun, time, and careful turning.

What Is the Natural (Dry) Coffee Processing Method?

The natural process is the most traditional, low-cost, and straightforward method of preparing coffee beans. Unlike washed or honey processes, it uses coffee cherries that haven’t been washed or only partially cleaned. This method is especially common in Brazil and Ethiopia, while most arabica coffees elsewhere rely on washed processing. In Indonesia, a few robusta beans are processed this way, but it’s rare.

How the Natural Process Works Step by Step

Here’s how the natural method unfolds on the farm:

• Coffee cherries are harvested and then spread out to dry.
• They’re typically placed on cement patios, brick surfaces, or straw mats.
• Ideally, the cherries dry in the sun.
• Every so often, workers rake the cherries to ensure even drying and prevent fermentation.
• If rain or cold weather hits, the cherries are covered to avoid damage.

The entire drying phase takes about four weeks. During this time, the cherries lose moisture steadily.

When Are the Cherries Done Drying?

After around four weeks, each coffee cherry reaches a moisture content of approximately 12%. At this stage, in Brazil, the dried cherries are informally called “coco.” By then, the outer skin turns dark brown and brittle—you can even hear the coffee beans rattle inside the hardened husk.

This drying stage requires careful attention. If the cherries dry too much, the beans inside may become brittle and break during hulling. If they don’t dry enough, they risk mould or spoilage later. Either extreme hurts quality.

What Happens After Drying?

Once dried to 12% moisture, the cherries are stored in a cool, dry place—often a cellar—for additional moisture stabilisation. Even after drying stops in the sun, internal moisture continues to evaporate slowly during storage.

Frequently Asked Questions

What is the natural coffee processing method?

The natural (or dry) process is a traditional method where whole coffee cherries are dried in the sun without removing the pulp or mucilage. This process takes around four weeks and results in beans with distinct fruity and fermented flavours.

How long does the natural coffee drying process take?

The natural drying process usually takes about four weeks, depending on weather conditions like sunlight and temperature. During this time, workers regularly turn the cherries to ensure even drying.

At what moisture level is coffee considered dry in the natural process?

Coffee cherries are considered properly dried in the natural process when they reach approximately 12% moisture content. This usually happens after around four weeks of sun drying.

Why is raking important during the natural drying process?

Raking the cherries regularly during drying ensures even exposure to air and sunlight, preventing uneven drying, fermentation, or mould. It’s a crucial part of quality control in the natural process.

What happens after the coffee cherries are fully dried?

Once dried to 12% moisture, the cherries are stored in a cellar or cool area. This allows any remaining internal moisture to stabilise before the beans are hulled and prepared for export or roasting.

Where is the natural coffee process most commonly used?

The natural process is most commonly used in Brazil and Ethiopia. It is less common elsewhere, though some robusta beans in Indonesia are processed this way on a small scale.

FrontStreet Natural-Process Coffees to Try

For a taste of the natural process, try FrontStreet Coffee’s Brazil Queen Manor—known for its sweet, nutty profile with hints of dried cherry. Another excellent option is Ethiopia Humbera, offering bright blueberry and citrus tones typical of well-executed naturals. For something more classic, their Yirgacheffe highlights floral and stone fruit notes often enhanced by dry processing. All are single-origin, freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.