Natural coffees have been processed and left to dry with the fruit still attached to the coffee bean, with no intervention from any machinery or water. Also known as 'dry' processing, the coffee cherries are left to dry and ferment in the sun, where the fruit caramelises and the bean is left to soak in all its sugars. The result is a sweeter, fruitier coffee bean with less brightness than its washed counterpart, and a full-body that can smell almost funky at times.