The original method of drying cherries is relatively simple. The red coffee cherries are spread out on cement floors, tables, or packed earth and turned regularly to ensure even drying without rotting. Depending on the climate, drying can take up to five weeks. The advantage is that the drying process doesn't require water, making it suitable for use in arid regions.

Dry processing requires primarily sunshine and time. However, the quality of "natural" coffees was often not very high, as they quickly developed a fermented taste. Recently, however, significant improvements in quality have been achieved because processing methods now utilize better equipment (higher-quality drying beds and shade drying nets). Furthermore, cooperative leaders are increasingly focusing on better training workers on the drying beds, ensuring the cherries are turned regularly and thus preventing the development of a fermented flavor. These particularly clean "natural" coffees are gaining in popularity.

After enough water has been extracted from the pulp, the beans can be separated from the cherry in a machine using friction and pressure. Then, all the beans are sorted by hand to remove broken beans, stones, or other foreign matter. In the dry processing method, the sugary pectin layer penetrates the bean, and its sweet aroma influences the coffee's flavor profile by naturally sweetening the "natural" coffee.