The natural process was the very first and original way how coffee was processed. It’s actually a quite simple method: After the harvest the cherries are dried as a whole fruit. The coffee beans still have all their layers intact, including the cherry and the mucilage. This encourages natural fermentation, which is helping create the final flavor profile. After the fruit is dried out onto the parchment of the beans, they are ready for peeling (hulled). Although the process is simple it’s quite a labor intense exercise, the producers need to ensure the fruits do not rot during the drying by frequently turning the fruits on the raised drying beds. Natural processed coffees offer typically a dense heavy body and mouthfeel, lower acidity levels and intense, exotic, wild berry flavor profile.