This is the most traditional process method also referred to as the “dry” process or "cherry". This is heritage method where coffee cherries are dried intact with their flesh on. It takes longer than other methods, does not make use of large amounts of water and rarely use machinery.
Natural fermentation occurs resulting in the creation of complex flavors and sugars. As the fruit dries on the beans, naturally processed coffees often have vibrant fruit notes in the final cup like berries or citrus.
Natural processing is cheaper than wet processing, results in less quality uniformity, useful in regions with limited access to water.
Process
The coffee cherries are harvested, sorted for quality, cleaned, and then left out in the sun to dry.
The drying process can take about four weeks and during this time the cherries are raked regularly to prevent mold from forming and to ensure that the drying process is consistent.
Once the cherries have dried, the dehydrated fruit and skin is removed and discarded in a hulling machine.
At the end of the press, all that is left is the green coffee bean.
In Thailand, we love a tasty cup of coffee, and given the lower production of natural processed beans, they often attract higher prices than in other countries.