Natural / Dry Process

In natural processing, picked cherries are laid on raised beds or patios and dried in the sun for 2 to 6 weeks with the fruit still on the seed. The seeds absorb sugars and aromatics from the surrounding fruit, producing the characteristic 'fruit bomb' profile of natural Ethiopians and Brazilians: blueberry, strawberry, wine. Done poorly, naturals taste boozy and over-fermented; done well, they are some of the most distinctive cups on a specialty menu.