We love naturals, especially those from Ethiopia, as their sweet, fruity flavours win us over. Coffees processed as naturals are usually delivered on the day of harvest and are first sorted according to ripeness and quality before the dirt is rinsed off. They are then spread out on so-called African beds, where they are constantly turned during the drying process. Depending on the weather, drying can take an average of 8-25 days. After drying, the beans are mechanically de-fruited and then carefully sorted by hand. During the drying process, the sugary pectin layer penetrates the bean, which shapes the flavour profile of the coffee in the long term. This processing method is also more environmentally friendly than washed coffees, as it uses less water.
