The Natural Process

The natural process, or coffee’s sunbathing adventure, is a favorite in Ethiopia and other dry regions. Coffee cherries are harvested, spread out on patios, raised beds or tables where they spend 3 to 6 weeks basking in the sun. They are regularly raked to prevent molding which is a good thing because no one likes mildew in their coffee cup. This step is crucial and frankly, it’s a lot of work. It’s like having to flip pancakes every few seconds for weeks.

The magic happens as the cherries dry, that natural sugars and mucilage ferment and latches on the the coffee bean on the inside giving the bean it’s fruity flavors. This is a tempermental process due to many variables to take into consideration including the weather, raking schedule and the mood of the farmer. Every batch is slightly different which makes it either an exciting adventeure or a total gamble, depending on your taste buds.

The beans using this process are bursting with flavors like blueberry, strawberry, tropical fruit and honey. Kinda like a caffeinated smoothie. Some people like the juicy notes, and others might describe the experience as “a fruit explosion gone rogue.” I hope you enjoy our beans that have undergone the dry/natural process. These include our Ethiopian and our Honduran.