Natural Process: The Fruit & Sugar Bomb

The whole coffee cherry is dried with its fruit still on the bean before the seed is removed. The sugars from the fruit soak into the bean and give sweeter, fruitier flavors and a heavier body than washed coffee. It is the oldest processing method and still one of the most popular.

A well-made natural tastes of ripe fruit, jam and sweetness. Controlled fermentation is part of the style, and the best lots stay clean, with berries or tropical fruit instead of off flavors. If a natural tastes funky or boozy, it is usually a style choice by the producer, and the product page tells you what to expect.

Choose natural for fruit, sweetness and body, and washed for clarity and a tea-like cup. Neither is better, they are different styles. Compare with our washed coffees to taste the difference side by side, ideally brewed the same way. If you are not sure, try one of each in the same brewer and compare them while the beans are fresh.

Yes, many are. Brazilian naturals make chocolatey, nutty espresso with low acidity, and Ethiopian naturals bring berry sweetness that works well in fruity shots. Brewing a natural as filter? Use an AeroPress, V60 or French press, and grind finer if it tastes sharp, coarser if it turns bitter.