Natural Process Coffee Beans

Natural processing is the oldest method of preparing coffee. The whole cherry is dried intact on raised beds or patios instead of being washed and de-pulped first. As the fruit dries around the bean, sugars and flavors from the cherry transfer into the coffee itself. Heavier body, more pronounced fruit flavors, and a sweetness that washed coffees rarely achieve.

Our natural-processed coffees come from producers who've refined this technique to where the cup is clean and intentional, not wild or fermented.

Morkata Gata's natural-processed Guji heirloom from Ethiopia has all the berry and stone fruit you'd want from a natural Ethiopian, but balanced and sweet rather than overwhelming. Eugene Altieri's natural Gesha from Panama brings tropical fruit and floral notes with a clarity that shows how precise natural processing can be.

We also carry naturals from Rodin Villatoro in Guatemala, Natalia Lezama Ramirez in Colombia, and Ivan Solis in Costa Rica. Each one shows how the natural process interacts differently with the variety, the terroir, and the producer's approach.