The term "natural sundried," also known as "natural process" or "dry process," refers to the whole-fruit drying of coffee cherries without the use of water or mechanical devices to remove any of the fruit. The cherries are harvested, floated in water, then sorted to get rid of any underripe or overripe fruit before drying. The coffee cherries are then spread out on raised beds or terraces. Raised beds increase airflow across the entire fruit to enable more even drying.

The cherries are stirred and raked throughout the day to prevent them from decaying. Similarly, it is covered at night and during rainy weather to protect it from getting soaked. The drying process normally takes three to six weeks. After they have been dried, the cherries are moved to mills for hulling. That means the separation of the seeds from the rest of the dried fruit and also removing the dried skin and the parchment from the seeds. Hulling is the final process before dry milling, which involves removing the seed's skin.