What is coffee processing?

The term coffee processing simply refers to the method used at origin to transform a freshly picked coffee cherry into a dried seed, ready for export and eventual roasting. It’s a crucial step in shaping the flavours we experience in the final cup.

The process used depends on a range of factors: historical practices, environmental conditions (such as sun exposure or water availability), equipment, and sometimes, customer preferences. As specialty coffee has evolved, producers have begun experimenting more with how they process their coffee, adding value and diversity to their offerings.

The method used to process the coffee has a significant impact on the taste experience for the coffee drinker - hence why we include this information on the front of our coffee bags!

In this article, we walk through the three most common processing methods washed, natural, and honey, and their variations, and discuss how each influences the coffee you taste in the cup.

Washed (or Wet) Process

The washed process is perhaps the most widespread method in specialty coffee. In this process, the outer fruit of the coffee cherry is removed before the beans are dried, allowing the seed’s intrinsic qualities to shine through.

The washed process typically includes the following stages:

• Depulping: The cherries are passed through a machine to remove the skin and much of the fruit.
• Fermentation: The beans, still coated in sticky mucilage, are left in tanks with water to ferment. This stage helps break down the remaining layer of fruit.
• Washing: After fermentation, the beans are washed in water — often down long channels — to remove the loosened mucilage.
• Drying: Finally, the clean coffee seeds are dried either on patios or raised beds until they reach the desired moisture content.
• Hulling: The parchment layer is removed in this final stage before the green coffee is ready for export.

This process requires large amounts of water and can generate considerable wastewater, which must be managed carefully.

Flavour Profile: Washed coffees tend to be clean, balanced, and vibrant, with acidity and clarity taking centre stage. For a long time, this was considered the best way to express a coffee’s true terroir.

Variations: Some producers extend the fermentation stage to increase sweetness and complexity. This technique can highlight ripe fruit notes and introduce layered textures to the cup. Our Full-Caf coffee COLOMBIA Jairo Arcila underwent an extended fermentation to enhance it's tropical fruit sweetness.

Natural (or Dry) Process

The natural process involves drying the coffee cherries whole, without removing any fruit beforehand. This gives the advantage of being relatively simple and requiring less equipment and labour, and producing less wate-water.

The natural process includes the following steps:

• Drying: Whole cherries are laid out in the sun and dried slowly. This can take two to four weeks depending on the climate.
• Hulling: Once dried, the outer fruit and parchment layer are mechanically removed to extract the seed.

Naturals are common in regions like Ethiopia, where sun is abundant and water for washing is limited. This method requires careful attention — overripe or fermenting cherries can lead to off-flavours if not managed well.

Flavour Profile: Naturals tend to have fuller body, more pronounced fruitiness, and greater sweetness. You might experience berry-like flavours, tropical fruit notes, and a rich mouthfeel.

The image below shows coffee cherries from Ethiopia Hamasho drying on raised beds.

Honey Process (or Pulped Natural)

The honey process sits somewhere between washed and natural. After depulping, the sticky mucilage layer (often referred to as the “honey”) is left on the bean as it dries.

The stages are:

• Depulping: Similar to washed, the skin is removed, but the mucilage is intentionally left on.
• Drying: The mucilage-covered seeds are dried slowly on raised beds or patios.
• Hulling: Once dried, the mucilage and parchment layer are mechanically removed to extract the seed.
  

Honey processing is most associated with Costa Rica, where it was pioneered as a way to conserve water while exploring new flavour profiles. Pulped Natural is a common process in Brazil.

Flavour Profile: Honey processed coffees often offer the balance and clarity of a washed coffee, with added fruit sweetness and a rounder body. You might find notes of stone fruit, caramel, or tropical fruit depending on the specific style used.

Variations: There are different variations of honey processing, often named for their colour: yellow, red, and black — with black honey having the most mucilage left on during drying. Each produces subtle differences in flavour, with black honey tending to be the most intense and fruit-forward.

Conclusion

Coffee processing is one of the most fascinating - and flavour-defining - steps in the journey from farm to cup. Whether washed, natural or honey, each method enhances different qualities in the coffee, from crisp acidity in washed coffees to a lush fruitiness in a natural process coffee.

When you brew your next cup, consider the process it went through and the many hands involved in creating that moment. We always aim to have coffees produced using a variety of processes on offer - explore the range here.