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Processing

Natural process coffee: 716 specialty beans

Whole cherries dry in the sun before the beans come out. The coffee is usually sweeter and fruitier, with more body. 24% of the 3,028 beans in our catalogue are processed this way.
  • 716beans in the catalogue
  • 24%of the catalogueout of 3,028 beans
  • 30countries of originMost beans: Brazil
  • 165roasters with these beansMost: Bean Up

How it works

The oldest way to process coffee: whole, ripe cherries are spread in thin layers on patios or raised beds and dried in the sun, turned regularly so they dry evenly and do not rot. Drying usually takes two to four weeks; only then is the dried fruit hulled off the beans. It needs little water, which is why it is common where water is scarce.

How it changes the cup

The bean spends weeks inside its fruit, and the cup shows it: naturals tend to be sweeter and heavier, with ripe, jammy fruit: berries, tropical fruit, sometimes wine-like notes. Careful drying keeps that fruit clean; uneven drying can taste fermented or earthy.

These are tendencies, not rules. Variety, region, roast and brewing shape the taste too.

Natural process coffee: recently added beans

The newest beans in the catalogue.

And 656 more beans in the app. See which ones suit your taste in Atlas Lab