Natural processing, also called dry processing, is one of the oldest methods of preparing coffee. This technique brings out bold and fruity flavours, often resulting in a full-bodied cup. In this article, Natural Processing of Coffee: A Simple Guide, we’ll explore why coffee producers use natural processing, its environmental impacts, and how it differs from other methods like washed processing.

The Origins of Natural Processing

Natural processing was the first method used for preparing coffee. Historically, producers dried the entire cherry in the sun before removing the bean. This method was especially beneficial in regions where water was scarce. It allowed producers to process coffee without needing large amounts of water, unlike washed processing.

Why Use Natural Processing?

Natural processing enhances the fruitiness and body of the coffee. As the cherries dry with the beans still inside, sugars and flavours from the fruit infuse into the beans, creating a fuller, more complex taste. This method also requires less infrastructure and is more environmentally friendly, as it uses minimal water. The resulting flavours are often more intense, with fruity, wine-like notes, but can also be inconsistent due to the complexity of drying whole cherries evenly.

Environmental Impacts

Natural processing is considered more eco-friendly than washed processing because it requires very little water. Since the cherries are dried directly in the sun, this method doesn’t produce wastewater or use fermentation tanks. However, natural processing can be labor-intensive and depends heavily on favorable weather conditions for even drying.

Regional Differences in Natural Processing

Natural processing is most common in regions with abundant sunlight and dry climates, like Ethiopia and Brazil. In Ethiopia, producers spread cherries on raised beds to dry slowly, while in Brazil, they often use large patios to dry the cherries under the sun. The drying time can vary, typically taking anywhere from 2 to 4 weeks, depending on climate conditions.

Natural Processing in Brazil

Brazil is one of the leading countries for natural processing. The dry climate and large coffee plantations make it ideal for sun-drying coffee cherries. Mechanical dryers are also used in some regions to speed up the drying process. Brazilian natural-processed coffees tend to have a rich body with nutty and chocolatey notes.

Changes in Popularity

Natural processing is regaining popularity among specialty coffee producers, especially those seeking unique and bold flavours. In recent years, there has been a growing interest in processing methods that create distinctive taste profiles, and natural processing offers the fruit-forward characteristics that many coffee enthusiasts enjoy. Additionally, with a greater focus on sustainability, more producers are turning to natural processing as a water-efficient alternative.

The Natural Processing Method: Step-by-Step

1. Harvesting: Coffee cherries are picked when fully ripe.
2. Drying: The whole cherries are spread out to dry in the sun on patios or raised beds. Producers regularly turn the cherries to ensure even drying.
3. Monitoring: Producers carefully monitor the drying process to avoid fermentation or mold, which can negatively affect the quality.
4. Hulling: Once dried, the outer fruit layer is removed to reveal the green coffee beans inside.

Conclusion

Natural processing offers a sustainable and flavor-rich way to produce coffee, creating a cup with intense, fruity notes and a full body. Although it requires careful monitoring and favorable weather, its minimal environmental impact and bold flavors make it a popular choice for specialty coffee producers. As the industry continues to explore diverse processing methods, natural processing remains a key technique for creating unique and high-quality coffee experiences.