What is Natural Coffee?
Dry processed coffee, also called natural coffee, is one of the oldest and most traditional methods of coffee processing. In this method, freshly harvested coffee cherries are dried whole, with both the pulp and skin intact, before the dried cherries are hulled. This allows the fruit’s sugars and mucilage to interact with the seed, often resulting in a coffee with intense fruit flavours, heavier body, and complex aromatics.
Why dry processing matters
Distinctive flavour profile: Dry processed coffees are often described as fruity, winey, and full-bodied—flavour notes that are highly valued in the specialty coffee market.
Lower water use: Compared to the washed process, natural processing requires less water, making it a more sustainable option in regions with limited resources.
Tradition and innovation: While rooted in ancient coffee traditions, natural processing has been adapted and refined by producers seeking to meet specialty coffee standards.
Where Nordic Approach fits in
At Nordic Approach, we actively source dry processed coffees from origins like Ethiopia and Brazil, where producers have refined this method into an art. Through close collaboration and transparent sourcing, we ensure naturals are clean, stable, and expressive, giving roasters reliable access to high-quality natural coffees.
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FAQ about Natural Coffee
Q1: What’s the difference between natural and washed process 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 dry processed 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, and beyond.