These beans are carefully hand-picked, only at their ripest. During the natural process, the coffee cherries are spread out on raised beds and gently turned for two to three weeks, until most of the moisture has evaporated out. This process imparts much of the natural sugars in the coffee cherry to the seed. Naturally processed coffee takes a considerable amount of care, as the fruit needs to remain intact and avoid tearing or punctures, which can result in a coffee tasting sour or phenolic. Our import partner, Keffa Coffee, strictly manages quality throughout this process.