Natural

The natural process, or dry, is the oldest. The cherry is collected and dried whole, with skin and pulp, without removing anything. Only when it's dry will it strangle to get the grain out.

The drying lasts between two and six weeks, in courtyards or in high beds. The fruit must be removed often to dry equally.

While dry, the grain is in contact with the sugars of the fruit. The result is much in the cup:

• Fruity notes: cranberry, strawberry, tropical fruits.
• Vinous touches and intense sweetness.
• Heavy body.

The risk is overfermentation: if drying is not controlled, flavors to ferment or past fruit appear. A good natural is clean and juicy; a bad, heavy and greedy.

It is the traditional process in Ethiopia (most of its coffee), Yemen and Brazil. The natural ones often need some more rest after the nut. Try one on AeroPress, V60 or French press.