Coffee processing methods explained: washed, natural & honey

What is coffee processing?

Coffee processing is the method used to remove the coffee bean from the cherry fruit after harvesting. This crucial step happens at the farm or washing station and has a profound impact on how your coffee tastes.

The coffee cherry consists of several layers: the outer skin, a sweet mucilage layer, parchment, and finally the green coffee bean inside. How these layers are removed — and when — determines whether a coffee is washed, natural, or honey processed.

Understanding processing methods helps you choose coffees that match your taste preferences. If you love bright, clean coffees, look for washed process. If you prefer fruity, funky cups, natural process coffees are for you.

Washed process coffee (wet process)

Washed coffee, also called wet process coffee, is the most common processing method worldwide. The outer fruit is removed and the beans are then fermented in water tanks to break down the remaining mucilage.

After fermentation, the beans are thoroughly washed with clean water and laid out to dry on raised beds or patios. This method requires significant water resources and careful monitoring but produces consistent results.

Washed coffees are prized for their clean, bright flavour profile with pronounced acidity. This process allows the bean's terroir — the characteristics imparted by soil, altitude, and climate — to shine through. Expect tasting notes like citrus, florals, and tea-like qualities.

Natural process coffee (dry process)

Natural process, or dry process, is the oldest method of processing coffee, originating in Ethiopia and still widely used in regions with limited water access. The entire coffee cherry is dried whole, with the fruit still attached to the bean.

Cherries are spread on raised drying beds or patios and turned regularly for several weeks until the moisture content drops to around 11%. During this time, the bean absorbs sugars and flavours from the surrounding fruit.

Natural coffees have a distinctive fruity, wine-like character with lower acidity and heavier body. Common tasting notes include blueberry, strawberry, tropical fruits, and fermented or boozy qualities. These coffees are bold and complex.

Honey process coffee (pulped natural)

Honey process coffee sits between washed and natural methods. The outer skin is removed, but some or all of the sticky mucilage (which looks like honey) is left on the bean during drying. This method became popular in Costa Rica and has gained popularity across Central America.

Honey processed coffees are categorised by how much mucilage remains: white honey (least), yellow honey, red honey, and black honey (most). More mucilage means longer drying times and more fruit influence on flavour.

The result is a balanced cup with sweetness and body from the fruit, while retaining more clarity than natural process coffees. Expect tasting notes of stone fruit, brown sugar, caramel, and subtle berry undertones with a smooth, syrupy mouthfeel.

Other processing methods

Beyond the three main methods, speciality coffee producers are experimenting with innovative processing techniques. Anaerobic fermentation involves sealing coffee in oxygen-free tanks, creating unique flavour profiles with intense fruit notes.

Carbonic maceration, borrowed from winemaking, ferments whole cherries in carbon dioxide-filled tanks. This produces coffees with wine-like complexity and unusual tasting notes like cinnamon, bubblegum, or tropical candy.

These experimental processes are more labour-intensive and often come at premium prices, but they're pushing the boundaries of what coffee can taste like.