Coffee processing is the method used to remove the fruit from a coffee seed after harvest - and it's one of the biggest influences on what ends up in your cup. If you've browsed our range, you'll have noticed we list the process alongside each coffee's origin, variety, and tasting notes. Here's what it means.
Why Does Processing Matter?
Processing is one of the most influential factors in coffee flavour - right up there with variety, terroir, and roast. It affects everything from acidity and sweetness to body and clarity.
Think of it like wine: the same grape can taste wildly different depending on how it's fermented and aged. Similarly, the same coffee grown on the same farm can taste completely different depending on how it's processed.
For a deeper look at how innovation in processing impacts coffee's future, check out Coffee's Innovation Crisis by World Coffee Research.
The Anatomy of a Coffee Cherry
To understand processing, it helps to know what's being processed. A coffee cherry has several layers:
- Skin (outer layer)
- Pulp (fleshy fruit)
- Mucilage (sticky layer rich in sugars)
- Parchment (a protective shell)
- Silverskin (a thin layer clinging to the bean)
- Bean (the seed we roast and brew)
Processing is all about how these layers are removed - and when.
Want to explore how flavour is described and evaluated? Visit the World Coffee Research Sensory Lexicon.
The Main Coffee Processing Methods
There are many processing methods, but here are the most common ones you'll see on our coffees:
- Washed (Wet) Process - fruit fully removed before drying; clean, bright, precise
- Natural (Dry) Process - whole cherry dried intact; bold, fruity, full-bodied
- Honey / Pulped Natural Process - part of the fruit left on during drying; sweet, smooth, complex
- Experimental Processes - anaerobic fermentation, carbonic maceration, and more; often intensely flavoured
Washed Process (a.k.a. Wet Process)
Washed coffees are all about clarity and precision. The goal is to remove as much of the fruit as possible before drying the beans.
- How it works: The outer skin is removed, and the beans - still coated in sticky mucilage - are left to rest. This can happen in water or dry, depending on the method. During this time, natural fermentation breaks down the mucilage, which is then rinsed off.
- Why it matters: This method highlights the bean's intrinsic qualities, with minimal influence from the fruit. Expect bright acidity, clean flavours, and a crisp finish.
- Did you know? Washed coffees are often favoured in competitions and by specialty roasters because they showcase the bean's terroir - the unique characteristics of its growing environment.
Common in: Ethiopia, Colombia, Kenya
Sustainability note: This method uses a lot of water, which can be a challenge in drier regions.
Read our deeper dive on washed processing here, or view our current range of washed process coffees.
Pulped Natural / Honey Process
This method sits between washed and natural - literally.
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How it works: The cherries are depulped, but instead of rinsing off the mucilage straight away, the beans are dried with some of it still on. The amount left behind varies, and that's where the "honey" colours come in:
- White Honey = very little mucilage
- Yellow/Red Honey = moderate amounts
- Black Honey = lots of mucilage, dried slowly
- Why it matters: The sugars in the mucilage ferment during drying, adding sweetness, body, and complexity. These coffees are often balanced and smooth, with more texture than washed coffees.
Common in: Brazil, Costa Rica
Fun fact: Honey processing requires precise drying control - too much mucilage or poor weather can lead to over-fermentation or mould.
Read our deeper dive on honey processing here, or view our current range of honey and pulped natural process coffees.
Natural Process (a.k.a. Dry Process)
This is the oldest and most traditional method - and often the boldest in flavour.
- How it works: The whole cherry is dried intact. Once fully dried, the shrivelled fruit is removed, leaving the green bean behind.
- Why it matters: The beans ferment inside the fruit as they dry, creating bold, fruity, and sometimes funky flavours. Think jammy berries, chocolate, and a heavier mouthfeel.
Common in: Ethiopia, Brazil, Yemen
Pro tip: Naturals can be polarising - some love the fruitiness, others find it too wild. Try one and see where you land!
Read our deeper dive on natural processing here, or view our current range of naturally processed coffees.
Experimental & Emerging Processes
Coffee producers are getting creative - think of this as the craft beer or natural wine movement of coffee. These methods often build on traditional processes but tweak key steps to unlock new and exciting flavour profiles:
- Anaerobic Fermentation: Cherries are sealed in oxygen-free tanks, creating tropical, spiced, or wine-like notes.
- Carbonic Maceration: Borrowed from winemaking, this method produces vibrant, juicy coffees. Find out more in our in-depth guide here.
- Lactic Fermentation: Encourages lactic acid bacteria, resulting in creamy, yogurt-like textures.
- Coco Natural, Cold Washing, Speedy Drying: The list goes on!
These processes are still relatively rare but growing fast, especially in Colombia, Costa Rica, and Ethiopia. If you spot one on our shop, check the Product Info section for the full story behind the cup.
Browse our current selection of coffees by process, or learn how processing and variety selection can reduce carbon emissions in this World Coffee Research article.
A Global Perspective
Different regions favour different methods based on climate, tradition, and infrastructure:
- Ethiopia: Known for both washed and natural processes, often dried on raised beds.
- Brazil: Pioneers of pulped natural and large-scale mechanical drying.
- Indonesia: Uses a unique method called wet hulling (Giling Basah), which gives coffees a distinct earthy, full-bodied profile.
Want to Explore More?
- Tasting tip: Try the same origin processed in two different ways to taste the difference side-by-side.
- Brew guide: Washed coffees shine in pour-overs, while naturals are great in immersion brews like French press or AeroPress. Check out our full range of brew guides.
- Explore our full Coffee Processing Explained series
Got Questions?
We've got more deep dives on processing linked here, or feel free to drop us a message - we're always happy to chat coffee.