What is Natural Coffee?
Natural processed coffee, often just called natural or dry process, is one of the oldest ways of turning coffee cherries into green coffee. Instead of removing the cherry right after picking, ripe coffees are dried whole with the skin and pulp still on. Only after they reach the right moisture level are the dried fruit layers removed to reveal the green bean inside.
Why the (natural) processing choice matters
Flavour development
Natural processing allows the seed to dry inside the intact cherry, extending contact with sugars, acids, and fermentation by-products from the fruit. This can enhance sweetness, body, and aromatic complexity, often resulting in flavour profiles that lean toward ripe fruit, wine-like notes, and a rounder mouthfeel. When controlled well, naturals will show both intensity and clarity, not just “funk.”
Water and resource efficiency
Unlike washed processing, which relies on pulping, fermentation tanks, and repeated rinsing, natural processing uses little to no water. This makes it a practical and often necessary choice in regions with limited access to clean water, while also reducing wastewater management challenges at the farm or mill level.
Tradition refined through technique
Natural processing is one of coffee’s earliest post-harvest methods, particularly in origins where climate and infrastructure influence how coffee could be dried. Today, many producers have refined the process through better cherry selection, controlled drying times, raised beds, and improved storage.
Where Nordic Approach fits in
Processing methods vary widely by origin and context. In some producing regions, natural processing is the most established or feasible approach due to climate, drying conditions, and available infrastructure. In others, washed or honey processing is better suited to highlight varietal character, manage consistency, or reduce risk during post-harvest handling.
Our sourcing reflects these differences. We evaluate processing methods in relation to origin, harvest conditions, and producer capability, rather than treating them as interchangeable or trend-driven categories. Natural processed coffees are selected when the method is well executed and contributes positively to cup quality.
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FAQ about Natural Coffee
Q1: What’s the difference between natural and washed processed coffee?
A1: Washed coffee is pulped and skinned mechanically removed before fermentation and drying. For naturals, the fermentation happens inside the cherry with fruit and skin intact.
Q2: Do natural coffees have higher defects?
A2: With poor processing, they can. That’s why we work with producers who have the infrastructure and expertise to manage drying carefully.
Q3: Which origins are best known for naturals?
A3: Ethiopia and Brazil are the most famous, but you’ll also find high-quality naturals in Colombia, Peru, Indonesia and other origins.
Read More
Blog post: What makes Perus' natural coffees so rare and exceptional
Coffee dryers
Other types of processing
Washed Processing
Honey Process
Anaerobic Fermentation
Carbonic Maceration