Natural

What Natural Process Does to the Cup Natural (dry) process leaves the fruit intact on the coffee bean during drying. The whole cherry — skin, fruit flesh, and bean — dries together on raised beds or patios for 3–6 weeks. During this time, the fruit ferments and the bean absorbs fruit sugars and fermentation compounds. The result is a cup that tastes dramatically different from washed coffee: intense fruit sweetness, berry and stone fruit notes, wine-like complexity, heavier body. The coffee tastes as if fruit flavors were added — they weren't. The process infused them naturally. Death Wish Coffee uses natural process to add sweetness and complexity to an otherwise brutal dark roast. The dark cherry and fruity notes in Death Wish come directly from the natural processing, not from any additives. How to Recognize Natural Process in the Cup Heavy sweetness. Fruit notes — berry, cherry, dried fruit, tropical fruit — that read as added but aren't. A heavier, more complex body than washed coffees from the same origin. A slightly fermented or winey undertone in the finish. Less defined acidity than washed. Which Origins Use Natural Process Most Ethiopia (Harrar, Sidamo naturals), Brazil, Yemen. Brazil's natural process is why most espresso blends using Brazilian beans produce sweetness and crema — the natural process sugars concentrate in the bean during drying. Frequently Asked Questions Why does natural process coffee sometimes taste fermented? During the weeks of drying, fruit fermentation is difficult to control precisely. Inconsistent drying conditions, too-thick layering, or inadequate turning can lead to over-fermentation — the cup tastes winey, alcoholic, or off. Well-produced naturals taste like ripe fruit. Poorly produced naturals taste like fruit that went wrong. The process demands more skill from the producer than washed processing. Is natural process coffee higher in sugar? No. The fruit sugars absorbed during processing mostly ferment — they convert to acids and alcohol during drying, then off-gas during roasting. What remains is the flavor impression of fruit sweetness, not measurable sugar content. Natural process coffee has roughly the same sugar content as washed after roasting.