Washed, Natural, or Honey? A Roaster’s Guide to Coffee Processing Methods

Processing is the step between the coffee cherry and the green bean you roast, and it has more influence on cup flavor than almost any other variable except the terroir itself. Understanding these methods helps you predict — and select — the flavor profile before you ever pull a sample shot.

Washed (Wet) Process

Cherries are depulped, fermented in water tanks to remove the mucilage layer, then washed and dried. Because the fruit is removed early, washed coffees showcase the bean’s inherent characteristics with cleaner acidity and a brighter, more transparent cup. Colombia Huila Pink Bourbon in our lineup is a washed lot, and its bright, caramel-forward profile is a direct result of this method.

Natural (Dry) Process

The whole cherry is dried intact, with the fruit remaining on the bean throughout drying. Sugars from the fruit slowly migrate into the seed, producing heavier body, pronounced sweetness, and often fermented, wine-like or fruit-forward notes. Yemen Haraz and Brazil Cerrado are both naturals — hence their raisin, dried fruit, and dark chocolate character.

Honey Process

A hybrid method where the skin is removed but some or all of the sticky mucilage (“honey”) is left on the bean during drying. Depending on how much mucilage remains — classified black, red, yellow, or white honey — the resulting cup falls between washed clarity and natural sweetness.

Anaerobic and Extended Fermentation

A newer category where cherries or parchment ferment in sealed, oxygen-free tanks, often for 48–120 hours, sometimes with added yeast cultures. This produces intensely fruity, sometimes funky flavor compounds not achievable through traditional methods. Our El Salvador San Agustin lot uses natural anaerobic fermentation, delivering red grape and syrupy fruit notes rarely found in conventional naturals.

Choosing by Process, Not Just Origin

Two lots from the same farm can taste entirely different depending on processing. When building your seasonal offering list, ask your importer for processing details on every lot — not just the country of origin — and request cupping notes tied specifically to the processing method used.