Natural Process

In the natural process, the entire coffee cherry is dried in the sun after harvesting. The beans are left inside the cherry during drying, and the mucilage naturally ferments and dries on the beans. Once dried, the beans are hulled to remove the dried cherry and mucilage.

Characteristics:

Flavor Profile: Typically results in a heavier, more robust flavor profile with pronounced fruity and sometimes wine-like notes. It can be less clean and bright compared to the wet process.

Body: Often has a fuller body with a richer, more complex texture.

Aroma: Can present deep, rich, and sometimes fermented or earthy aromas, with pronounced fruity and spicy notes.