The dry or natural process is the oldest way of processing coffee. After harvesting, the cherries are spread out for drying in the sun on brick patios or raised beds to provide better airflow. During drying, the flesh sugars impart to the grain with a distinctive variety of flavors. Cherries must be inspected and turned frequently to prevent unwanted fermentation, rotting and mold infestation. After drying, the skin is removed mechanically.
This method is environmental friendly but often more susceptible to external influences, which can degrade the entire batch and require specific climatic conditions allowing cherries to dry fast enough.
By many experts, this traditional process is considered to be a fine way to express the range of fruit flavors hidden in the beans, however naturally not everyone of us is looking for a cup of coffee full of wild tones of tropical fruits and berries that are so characteristic of natural processing.