The Natural process(aka unwashed or dry process) somewhat seen as less sophisticated process. It is the oldest method of coffee processing, and it requires the least technology. In this method, the harvested coffee cherries are dried under the sun and become leather like feel. Brazil, Ethiopia, and Yemen are recognized as main producers of coffee processed in the dry method.
Naturally processed Brazil generally puts emphasis on its fullness in body due to relatively low coffee growing elevation which tends not to generate acidity. The natural process Bourbon with extremely rich body is very unique to Brazil, but it’s really rare to encounter outstanding natural in Brazil.
The grade 2 is a descent quality bean and great for a blend with other beans with strong acidity. But in beans below this level, amount of defects starts affecting the cupping quality. Even a small amount of prematured beans could cause slight astringent taste in a cup.
Specialty coffee roasters like to have even higher quality natural Brazil. Due to the difficulty to control quality of naturally processed beans, some areas of Brazil have adopted pulped-natural process, which dries coffee cherry with mucilage on the outside of parchment. The sugar containing mucilage dries into the core of the beans and leaves sweetness on the bean.
The production of pulped-natural process seems to be increasing in Brazil. Its defect removal process contributed to higher its quality. But still the traditional natural process generates its unique earthiness, chocolate, and slight sweetness. That’s the quality we should look for in Brazilian natural.