What are “natural” processing methods in coffee?

Natural processing methods in coffee refer to a practice where the coffee cherries are dried with the fruit still intact. This method allows the beans to absorb flavors from the cherry as they dry, leading to a unique taste profile that can be more fruity and sweet compared to other processing methods. The cherries are typically spread out in the sun to dry, which can take several weeks. This method contrasts with washed or wet processing, where the pulp is removed before the beans are fermented and dried.

This approach is appreciated for producing distinct flavor characteristics, making it a favored choice among some coffee producers and enthusiasts. It also emphasizes the influence of growing conditions and the characteristics of the fruit on the final flavor of the coffee.