Processing method · 02
Natural process
Bursa’s natural (dry-processed) coffee is bold, fruit-forward and full-bodied.
Fully ripe cherries are dried intact on shaded raised beds for 21 to 28 days, allowing the fruit sugars to naturally infuse the beans. Grown at 2,350 metres in Sidama, the slow drying and cool climate concentrate the coffee’s vibrant character.
Natural processing is also one of the most eco-friendly coffee methods, requiring minimal water while maximising the character of the fruit. Meticulous drying practices and careful cherry selection ensure consistency and exceptional quality.
The impact of this method is evident in Bursa’s international recognition — several Cup of Excellence achievements have come from natural lots, including the 2021 second-place Duwancho Buna (74158) and the 2022 first-place winning lot.
Tasting notes
- Ripe berry
- Stone fruit
- Wine-like body
- Cocoa
The process
- 01HarvestOnly fully ripe cherries selected.
- 02BedWhole cherries laid on shaded raised beds.
- 03Dry21–28 days, turned by hand for even moisture.
- 04RestStabilised before hulling and grading.
- Water useMinimal
- Drying21–28 days
- COE lots2021, 2022 winners