The dry natural method is the very oldest method of freshly picked coffee cherries. They are places either on terraces or the so-called African beds
. Terraces block the flow of air from below, and thus have to be mixed during the drying process to prevent unwanted fermentation. That’s why African beds are a slightly superior method, because they offer a more uniform drying process.
These methods are very typical for countries with extremely intense sunlight such as Ethiopia
and Yemen. It is a risky method for countries with more humid climates, as there is a high risk of mold contamination.
The fruit pulp is in contact with the coffee bean the entire time, which allows sugars to penetrate the beans. Coffees processed in this way preserve the strongest fruity tastes and give the most respect to the fact that coffee is indeed a fruit. Full body, low acidity and intense sweetness are the typical traits of naturally processed coffee. This method is also the most environmentally friendly, as it doesn’t need large amount of water.