Understanding Coffee Processes

Every coffee cherry goes through a transformation before it ever reaches your cup. The way that cherry is processed after harvest has one of the biggest impacts on flavor. Processing determines how much of the fruit, or mucilage, stays in contact with the bean as it dries. Different methods highlight different aspects of sweetness, body, and acidity.

Washed

This is one of the most common and cleanest processing methods. After harvest, the coffee cherries are pulped to remove the fruit from the seed. The remaining mucilage is then removed through fermentation and rinsing. The coffee is then dried on raised beds or patios until it reaches the desired moisture level. You often taste more of the origin and varietal itself, with higher clarity and defined acidity.

• Flavor Profile: clean, bright, and crisp.

• Common Regions: Central and South America, East Africa.

Natural

In the natural process, the whole coffee cherry is dried with the fruit still attached to the seed. This method requires patience and careful turning to avoid uneven drying or fermentation. Once fully dried, the fruit layer is removed mechanically. Often shows notes of berry, tropical fruit, and wine like sweetness.

• Flavor Profile: rich, fruity, and sweet with a heavier body.

• Common Regions: Ethiopia, Brazil, parts of Yemen.

Honey

This process sits between washed and natural methods. The cherry is pulped, but some of the sticky mucilage is left on the seed during drying. The amount of mucilage left determines the “color” name used at origin, such as yellow, red, or black honey, with darker honeys typically drying longer and tasting sweeter. Honey processed coffees combine the clarity of a washed coffee with the sweetness of a natural.

• Flavor Profile: balanced sweetness and body, often with smooth fruit and caramel notes.

• Common Regions: Costa Rica, El Salvador, Honduras.

Anaerobic and Experimental

These modern methods use controlled environments to create unique flavors. In anaerobic processing, coffee is fermented in sealed tanks without oxygen. Producers sometimes add controlled variables such as temperature or pressure, or even mix in fruit pulp to influence flavor development. Expect notes of tropical fruit, spice, or floral acidity depending on the experiment.

• Flavor Profile: complex, intense, and aromatic.

• Common Regions: Colombia, Costa Rica, El Salvador.

Wet Hulled

Used mainly in Indonesia, this process is unique to the region’s humid climate. After partial drying, the parchment layer is removed before the coffee is fully dry. The coffee is then dried again to reach export moisture levels. Often displays herbal or spice notes with lower acidity.

• Flavor Profile: earthy, deep, and full bodied.

• Common Regions: Sumatra, Sulawesi, parts of Papua New Guinea.