The natural, or sun-dried, method involves drying whole coffee cherries without using water or machines to remove any fruit layers. After harvesting, the cherries are sorted by floating them in water to remove any that are under or overripe. The selected cherries are then spread out on patios or, ideally, on raised beds. Raised beds promote better airflow around each cherry, encouraging a consistent and even drying process.
To prevent spoilage, coffee cherries are regularly raked and turned to avoid bruising, which can cause defects in flavor. The drying process takes about three to six weeks. Once fully dried, the cherries are sent to a mill where the seeds are separated from the dried fruit in a step called hulling. This is the final step before dry milling and export to roasters or importers.