Natural process
What does this process involve?
It is perhaps the oldest and simplest process, as it requires little machinery (although more labor). The method consists of drying the whole cherry after harvesting, without removing the skin or husk.
Process for obtaining natural coffee
The ways in which this process is carried out may vary depending on the facilities available or the size of the plantation/production, but in general terms, this is the process:
First, only ripe fruit should be harvested, then sorted and cleaned to remove any unripe, damaged, or insect-infested fruit. This can be done by hand or in washing or sorting channels.
The cherries are then laid out on drying patios or on raised platforms (African beds). As the cherries dry, they should be turned so that they all dry evenly. Drying in this type of process generally takes 20 days, although depending on weather conditions, it could take up to four weeks.
The drying stage is of vital importance as it affects the final quality of the green coffee, and naturally the flavor: if it dries too much, the coffee will become brittle and can be damaged during milling. A broken bean is considered a defective bean.
If it doesn't dry enough, it will have too much moisture and be much more susceptible to mold and bacteria.
Qualities that the natural process brings to coffee
In terms of flavor characteristics, coffees processed in this way tend to have a full body, low acidity, and exotic flavors. It's also common to find wine-like notes and intense fruit flavors.
