This is the oldest method and probably the easiest of methods to explain. Basically the cherry gets picked off the tree and dried. This method is still used in Ethiopia and Brazil and sometimes in other coffee growing areas, especially when there is no water available. Drying can take up to four weeks, and it is very tricky to ensure that no mouldy or off flavors get into the beans. This works well in very dry climates or when supplemented by mechanical drying. Natural processed coffee keeps many of the fruit flavors in the beans. Coffees processed in this way is often full of fruit flavor and often brighter than other coffees. The pulp is removed mechanically after the cherries are dried by Dry Milling.