Similar to the common washed process, coffee cherries are selectively picked from the coffee plants and rinsed thoroughly. However, from here - the process differs! The coffee cherries are allowed to ferment for 72 hours in a wet tub or bucket. Then, the coffee cherries are spread out on drying tables and allowed to dry for multiple weeks.

The natural process is more laborious than the washed process, as it requires a farmer and his team to frequently move the cherries to ensure they are dried thoroughly. Once the cherries are dried sufficiently, they are then bagged up and taken to the processing facility. At the processing facility, the cherries are peeled down, separating them from the green coffee bean.

While the process is intense, it is fruitful. Literally! A natural processed coffee will have an incredibly fruity aroma and taste, normally taking on the characteristics of the additional crops grown at the plantation.