What is Natural Process Coffee? And Why Does It Taste So Different?
If you've ever picked up a bag of coffee and noticed words like "winey", "jammy", or "blueberry" on the label — and wondered how on earth a coffee bean can taste like that — the answer is almost certainly: natural process.
Natural process coffee is one of the oldest and most fascinating ways to turn a coffee cherry into a cup you'll never forget. And once you understand what's happening, you'll understand exactly why it tastes the way it does.
It All Starts With the Cherry
Coffee doesn't grow as a bean — it grows as a fruit. A small, cherry-like fruit that starts green and ripens to a deep, glossy red (or sometimes yellow). Inside that cherry is where the coffee bean lives, surrounded by layers of fruit, mucilage, and parchment.
In natural process coffee, after the cherries are picked, something beautifully simple happens: nothing is removed. The whole cherry — fruit, skin and all — is laid out to dry in the sun, exactly as it was picked from the tree.
That's the natural process. The coffee dries inside its own fruit.
What Happens While It Dries?
This is where the magic is.
As the cherries dry — a process that can take anywhere from three to six weeks — the sugars and flavours from the fruit skin and pulp slowly migrate into the coffee bean. The bean essentially ferments and absorbs all of that fruity sweetness from the inside out.
It requires close attention. The cherries are raked and turned regularly to ensure even drying and prevent mould. The weather matters enormously. The altitude matters. The skill of the farmer matters. Done well, natural process coffee is extraordinary. Done carelessly, it can taste harsh or over-fermented.
When it's done right, the result is a coffee unlike anything else.
What Does Natural Process Coffee Taste Like?
Natural coffees are typically characterised by bold, complex, fruit-forward flavours. Think:
- Blueberry and blackberry — deep, dark fruit notes that feel almost juicy
- Red wine and dark cherry — rich, winey depth that lingers in the cup
- Tropical fruit — mango, strawberry, sometimes even pineapple
- Chocolate and caramel — a sweet, heavy base that rounds everything out
The body tends to be full and syrupy. The sweetness can be almost jam-like. There's often a depth and complexity that makes natural process coffees genuinely exciting to drink.
For people who love bold, characterful coffee — or who are just starting to explore specialty coffee and want something that tastes completely different from what they're used to — naturals are a revelation.
Winey Notes: What Do They Actually Mean?
You'll often see "winey" used to describe natural process coffees, and it can feel like slightly mysterious language. But it actually makes a lot of sense.
The fermentation that happens as the cherry dries — that slow, weeks-long process — produces compounds very similar to those found in red wine. The result is a richness, a tartness, and a depth of flavour that has a genuinely wine-like quality. It's not that coffee has been anywhere near wine — it's that the process itself creates similar flavour chemistry.
If you enjoy red wine, or if you love fruit-forward, complex drinks, natural process coffee is for you.
Natural vs. Fully Washed: What's the Difference?
In a fully washed coffee, all of the fruit is removed from the bean before it dries. The focus is entirely on the bean itself, which produces a cleaner, brighter, more delicate cup — great for showcasing the terroir and the characteristics of the origin.
In a natural coffee, the fruit stays on. The cup is richer, bolder, and more fruit-driven. Neither is better — they're just beautifully different.
(We also have a blog post on fully washed coffee if you'd like to compare the two.)
Who Will Love Natural Process Coffee?
Natural process coffees are a great choice if you:
- Love bold, fruity, complex flavours in your cup
- Enjoy red wine, dark berries, or rich fruit-forward drinks
- Want to try something that genuinely surprises you
- Brew with a French press, pour over, or AeroPress and want to explore everything specialty coffee can do
- Drink your coffee black and want every sip to be an adventure
They can also work beautifully as espresso — producing rich, jammy shots with incredible sweetness. If you're adding milk, you'll get a fruity, chocolatey flavour that comes through even in a flat white or latte.
Fresh Roasted Makes All the Difference
At Microroastery, all of our naturally processed coffees are freshly roasted to order by Nick. That means you're getting the full flavour — the vibrant fruit, the depth, the complexity — at its absolute best. We roast in small batches, just outside Canterbury, so nothing sits on a shelf losing its character.
Natural process coffees reward freshness. The fruit-forward notes are at their most vivid in the first few weeks after roasting, so drinking them fresh is everything.
Ready to Try a Natural Process Coffee?