A naturally processed bean is probably the oldest coffee processing method. You will find this process exclusively in some areas, although most of the farms we buy from have selections of all three processes. In this process they will pick the cherries and dry them with the pulp and skin still on the bean. They are spread out on a drying bed and literally dried in the sun. There is a lot of labor in the method, because they will turn the beans regularly to avoid molding or spoiling. This process can take weeks depending on weather and is something to behold.
This process, regardless of origin, will almost always produce a more fruited cup of coffee. It kind of makes sense when you think about it, because for weeks the fruit just seeps into the bean. Some of our richest coffees are dry process.
Shop below for our current Dry Process Coffee Offerings:
Whole Bean: Unground coffee for a home grinder.
Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew
Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters
Fine: Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.
Extra Fine: Like powdered sugar, recommended for Espresso.
If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.