What Is Natural Coffee?

Natural processed coffee is everywhere in the UK speciality scene and for good reason. It tastes sweet, fruity, complex and often a little wild. If you have ever picked up a bag that promises notes of blueberry, strawberry or tropical fruit, there is a good chance it was naturally processed. This guide explains what natural coffee is, how it is made, and why it continues to be one of the most exciting methods in the coffee world.

What Is Natural Coffee?

Natural coffee is coffee that has been dried with the whole cherry still surrounding the bean. Rather than removing the skin and pulp straight away, producers lay the cherries out in the sun so the fruit dries completely around the seed. This allows sugars and flavours from the fruit to soak into the bean, creating a sweeter and more aromatic cup.

How Natural Coffee Is Processed?

Step One: Harvesting
Ripe red cherries are handpicked, which is crucial for sweetness and flavour.

Step Two: Sorting
Farmers sort out unripe or damaged fruit to protect cup quality.

Step Three: Drying
Cherries are spread on raised beds or patios and dried in the sun for several weeks. They are turned regularly to stop mould or fermentation problems.

Step Four: Hulling
Once fully dry, the outer husk is removed to reveal the green coffee bean inside.

Step Five: Export and roasting
Beans are graded, bagged and shipped to roasters around the world.

What Does Natural Coffee Taste Like?

Natural processed coffees are known for flavours such as:
• Blueberry
• Strawberry
• Mango
• Cocoa

With these qualities:
• Wine like acidity
• Heavy sweetness

They often taste fuller bodied and more intense than washed coffees.

Natural processed coffees are instantly recognisable for their bold, fruit-forward flavours and fuller body. Because the coffee cherry dries around the bean, naturals often showcase notes of blueberry, strawberry, mango, cocoa and even a wine like acidity, creating cups that taste sweeter, richer and more intense than their washed counterparts. In contrast, washed coffees tend to be cleaner, brighter and more transparent in flavour, highlighting the bean’s intrinsic character rather than the influence of the fruit. Where washed coffees feel crisp and delicate, naturals deliver a heavier sweetness and a juicy, almost dessert like profile that many coffee lovers find irresistible.

At RISE, the vast majority of coffee we feature is washed. 

Benefits of Natural Processing

Natural processing remains popular because it
• Requires less water
• Allows farmers to produce expressive flavour profiles
• Reduces environmental impact
• Can achieve higher speciality prices
• Uses traditional techniques passed down through generations

Why natural coffee is often more sustainable

1. It uses far less water
Natural processing involves drying whole cherries in the sun.
Washed processing requires large amounts of clean water to pulp, ferment and rinse the coffee.
In regions with water scarcity (like Ethiopia), natural processing is far better for the environment.

2. Creates less wastewater pollution
Washed processing produces wastewater that can pollute rivers if not treated properly.
Natural processing avoids this issue entirely.

3. Requires less infrastructure
Natural coffee needs raised beds, space and sunlight.
Washed coffee requires pulpers, fermentation tanks, water pumps and trained labour.
Natural processing is easier for smallholder farmers with limited resources.

4. Lower energy and chemical demand
Because naturals rely on sun-drying, there is minimal energy input.
Washed processing sometimes involves mechanical dryers, fermentation additives or machines that increase energy use.

Why natural coffee is not always the most sustainable

1. It requires more space
Drying patios or raised beds occupy land that some producers may not have.

2. Higher labour intensity
Cherries must be turned frequently to avoid mould and defects.
In some regions this can be a barrier.

3. Climate dependent
Natural processing requires stable, dry weather.
In humid or rainy regions, naturals can go mouldy, forcing farmers to rely on washed methods.

Overall verdict

Natural processed coffee is generally more environmentally sustainable than washed coffee because it uses far less water and produces less pollution.
However, the best choice depends on local climate, farm size and resources.

How to Brew Natural Coffees

Natural coffees shine in filter methods such as:
• V60
• Kalita Wave
• Aeropress
• Clever Dripper

A slightly coarser grind and lower water temperature can help balance intense fruit flavours.