What is a key characteristic of natural coffee processing?

Natural coffee processing is characterized by the practice of drying coffee cherries whole, without removing the outer fruit layer before the drying process begins. This method allows the cherries to ferment in their own pulp, which can enhance the flavors and complexity of the resulting coffee. As the cherries dry, the sugars and flavors from the fruit are absorbed into the beans, creating a distinct flavor profile that is often fruity and sweet.

The other options highlight processes that are either part of different coffee processing methods or do not relate directly to natural processing. For instance, emphasizing fermentation in water is more aligned with washed processing, where the fruit is removed before fermentation. High-heat drying methods can be associated with various coffee processing techniques but are not exclusive to natural processing, which typically relies on solar drying. Immediate brewing of coffee does not relate to processing methods but rather to coffee preparation after roasting. Understanding these distinctions is crucial for recognizing the unique attributes of natural coffee processing.