[Video Guide] The Natural Process: How Finca Las Mercedes Elevates Coffee the Old-Fashioned Way

High in the Tarrazú mountains of Costa Rica, the team from Volcanica Coffee visits Finca Las Mercedes to uncover the art of natural process coffee—a traditional method that uses patience, sunlight, and skill to create beans bursting with flavor. Director of Coffee Aaron Contreras sat down with farm owner Luis to explore how this process differs from more common washed coffees.

Drying Coffee the Natural Way

When asked what makes the natural process unique, Luis explained:

“The natural procedure is basically drying the coffee in its most natural way. It’s not peeled or washed—nothing is done to it until it’s completely dry. The coffee absorbs all the energy from the sun and the sugars in the fruit to create a richer, more complex flavor.”

By leaving the coffee cherry intact, the bean soaks up sweetness and fruity aromas during drying. The result is a coffee with deeper, more pronounced flavors that appeal to drinkers who love complexity in their cup.

Patience and Precision

Producing natural process coffee isn’t easy.

“It takes at least double, maybe triple the time of a washed coffee,” Luis said. “We have to move the beans every hour so they dry evenly and don’t ferment. It’s much more labor-intensive.”

While washed coffees rely on machinery to remove the fruit and speed up drying, natural coffees depend on handwork, attention, and the perfect weather conditions.

This slow method yields smaller batches but exceptional quality—making it a favorite among specialty coffee drinkers.

A Labor of Love and Legacy

Despite the challenges, Luis says the goal isn’t just to produce coffee efficiently—it’s to celebrate the variety and artistry behind every cup.

“We’re focused on showing customers the different ways coffee can be made. It’s not always about the easiest process, but about helping people experience the full range of what coffee can be.”

At Finca Las Mercedes, generations of farmers continue to perfect their methods while embracing sustainability, shade-growing, and experimentation with new varieties.

Bringing Costa Rica’s Finest to Your Cup

At Volcanica Coffee, Aaron and the sourcing team partner with farms like Finca Las Mercedes to bring micro-lot coffees directly to customers. Each batch tells the story of the region, the climate, and the hands that crafted it.

If you want to experience the taste of Costa Rican excellence, try Volcanica’s Costa Rica Tarrazú Coffee—a medium roast with notes of sweet apple, caramel, and nuts. It’s a tribute to the farmers of Tarrazú and the time-honored methods that make their coffee world-renowned.

Full Video Transcript:

"Hi, my name is Aaron Contreras, and I'm the Director of Coffee at Volcanica Coffee. My job is to bring the best coffee to our company.

Over 4,000 feet up in the mountains of Tarrazú, Costa Rica, we find ourselves at Finca Las Mercedes, learning about the natural process of coffee.

Aaron: Luis, tell me a little bit about this process we’re looking at here. What’s different about this coffee versus that one?

Luis: Right here, we’re looking at a natural process coffee. This is the final stage — most of the work has already been done because the natural process takes more time, so it’s usually started first.

The natural procedure means drying the coffee in its most natural state. It’s not peeled or washed — no mechanical processing has been done. We let the coffee dry inside the fruit, so it absorbs all the energy from the sun, as well as the sugars and flavors from the environment. The result is a coffee with deeper, richer flavors. It takes longer, but it produces exceptional quality.

Aaron: So it sounds like this coffee ends up being sweeter than other coffees?

Luis: Yes, exactly. Because the bean is dried inside the whole fruit, it develops stronger flavors and aromas. This is ideal for customers who really enjoy exploring the unique notes and tasting profiles that coffee can have.

Aaron: How much more work does the natural process take compared to a traditional washed process?

Luis: In terms of time, I’d say at least double — maybe even triple. Since the coffee hasn’t been peeled or washed, it takes much longer to reach the right humidity levels for further processing.

We also have to move the coffee every hour. Someone has to rake through it, turn it over, and make sure the beans on the bottom come to the top. This helps prevent fermentation or mold, since the beans start with a much higher moisture content.

Aaron: That sounds like a lot of work.

Luis: It is. The natural process demands far more labor. That’s why this type of coffee usually sells at a higher price than washed coffees. It might seem simpler because it uses fewer machines, but it actually requires more hands-on care and attention.

Aaron: I can imagine that producing natural-processed coffee also limits how much you can produce, especially for smaller farms.

Luis: That’s right. We focus less on volume and more on showcasing the different ways coffee can be produced. It’s about helping customers experience the variety of flavors that different processes bring — not just choosing the easiest method."