Natural / Dry Process

In natural processing, picked cherries are laid on raised beds or patios and dried in the sun for 2–6 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.