One of the oldest forms of processing and drying coffee; the Natural Process has an extended drying time of up to 30 days depending on the climate. After coffee cherries are picked and sorted for ripeness, the full cherry is left out on drying beds or patios to dry in the sunlight. The cherries need to be raked or turned throughout the day to prevent over fermentation or mold. Producers that choose use the Natural Process have a firm understanding of fermentation and its roll in breaking down the sugary content of the coffee cherry.
After the cherries are dried, they undergo a final dry processing. The dry process is the final stage to remove all of the excess dried fruit material and protective parchment layer to get a polished green seed ready for export.