The first time someone explained coffee fermentation to me, I nodded politely in the way people do when they absolutely do not understand what’s happening but would still like to appear employable in a specialty coffee setting.

A naturally processed coffee is one of those things that sounds a little intimidating until you realize it’s actually pretty simple. It’s not flavored coffee, and it’s not some overly technical coffee-world secret. It’s just a different way of handling the coffee cherry after it’s picked, and it has a huge impact on how the coffee tastes in your cup.