In the cafe, we regularly get asked by customers what is meant on our board by "washed" or "natural"
While origin and variety play key roles in the flavour of your coffee, another crucial factor is processing—the method used to remove the coffee bean from its surrounding fruit.
Washed (Wet) Process
Overview: The washed process focuses on clarity and cleanliness. After the coffee cherries are picked, the outer skin and pulp are removed using water and fermentation. Beans are then washed again and dried.
Flavor Profile:
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Bright acidity
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Clean, crisp flavors
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Emphasizes terroir (origin) and varietal characteristics
Best For: Lovers of nuanced, tea-like coffees with citrus or floral notes—common in East African and Central American origins.
2. Natural (Dry) Process
Overview: In this method, the whole cherry is dried with the fruit still intact around the seed (bean). Once fully dried, the fruit is mechanically removed.
Flavor Profile:
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Fruity and sweet
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Heavy body
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More fermentation-driven flavors
Best For: Those who enjoy bold, jammy, and fruit-forward coffees, especially from Ethiopia and Brazil.
3. Honey Process (Semi-Washed)
Overview: Somewhere between washed and natural, honey processing involves removing the skin but leaving some sticky fruit (mucilage) on the bean during drying. The term “honey” refers to the texture, not the taste.
Flavor Profile:
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Balanced sweetness and acidity
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Silky mouthfeel
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Can vary depending on how much mucilage is left (white, yellow, red, or black honey)
Best For: Drinkers seeking a balance between clean and fruity—common in Costa Rica and parts of Central America.
4. Anaerobic Fermentation
Overview: A newer experimental method, where beans (often in mucilage or even whole cherry) are fermented in sealed tanks with little to no oxygen. Time and temperature are carefully controlled.
Flavor Profile:
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Intensely aromatic
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Winey, spiced, or tropical flavors
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Can be polarizing—funky and unexpected
Best For: Adventurous coffee drinkers who want to explore cutting-edge flavors.
5. Carbonic Maceration
Overview: Borrowed from the wine industry, this method involves placing whole cherries in a sealed tank filled with carbon dioxide, encouraging unique fermentations before drying.
Flavor Profile:
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Complex, layered flavors
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Often floral, fruity, and effervescent
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High sensory impact
Best For: Coffee competition enthusiasts and fans of rare, expressive brews.
Why Processing Matters
Processing is one of the most direct ways producers can influence the flavor and value of their coffee. In the hands of skilled farmers and mill operators, these methods are not just mechanical steps—they’re acts of craftsmanship that define a coffee's character.
Next time you're choosing a bag of beans or sipping a pour-over at your local café, take a moment to check the label. That little note—washed, natural, honey—can tell you a whole lot about the story and taste behind your cup.