Natural

What it is and what sets it apart: Natural leaves the seed drying inside the fruit. Prolonged contact with sugars and skin boosts fruit intensity—and defect risk if mold or uneven drying appear.

How it is done: Very ripe cherry → optional float → beds/patio with frequent turning → target moisture → rest → hull. Often 2–4 weeks by climate.

Flavours and cup benefits: Ripe fruit, berries, tropical notes, chocolate, high body and sweetness. Benefit: sensory impact and low water use.

Technical notes: Needs airflow, thin layers and turning. Label: natural / dry / unwashed.

Common mistakes: Do not buy naturals only for “more flavour” without cleanliness. Dirty ferment ≠ complexity.