Washed (wet process)
The skin and most of the fruit are removed from the cherry, and the seeds are usually fermented in water to loosen the remaining sticky layer (mucilage). Then they are washed and dried.
Taste: clean, bright and clear, with the origin and variety easy to taste. Most Kenyan and many Colombian and Central American coffees are washed.
Natural (dry process)
The whole cherry is dried, and the fruit is removed only after drying. The seed spends weeks in contact with the fruit.
Taste: sweet, fruity and heavy-bodied, often with berry or tropical fruit notes. Natural processing is traditional in Ethiopia and Brazil, where it is widely used.
Honey (pulped natural)
The skin is removed, but some or all of the sticky mucilage stays on the seed while it dries. Despite the name, no honey is added. The word refers to the sticky texture.
Taste: in between washed and natural, with round sweetness and moderate acidity. In Central America you may see labels such as yellow, red or black honey, which usually indicate how much mucilage was left and how long it dried.
Other methods you may see
- Wet-hulled is common in Indonesia. It gives a heavy, earthy, low-acid cup.
- Anaerobic or experimental methods ferment the coffee in sealed tanks and can create very intense, winey flavors.
Which should you try?
| Processing | Flavor | Good with |
|---|---|---|
| Washed | Clean, crisp, floral | Pour-over, AeroPress |
| Honey | Sweet, round | Any method |
| Natural | Fruity, syrupy | Pour-over, cold brew, espresso |
The processing method is written on most coffee bags. If you are not sure what you like, start with a washed coffee, then try a natural. You will quickly learn to spot the difference. See how to read a coffee bag for the other terms.
Why processing matters to farmers
Processing changes more than flavor. Washed coffee needs a lot of clean water and a wet mill, while natural processing needs dry weather and space to dry the cherries. Farmers pick a method depending on their climate, equipment and market.
Fermentation is part of every method
Some fermentation happens in all processing styles, whether in tanks or inside the drying fruit. Careful control of that step is one reason two coffees from the same farm can taste very different.
Common questions
Is natural coffee fermented?
Some fermentation happens in every process, including natural. The dried fruit gives the coffee its fruity sweetness, and good producers control the drying carefully to avoid off flavors.
Does processing affect caffeine?
No. Processing changes flavor and not the caffeine content in a meaningful way.
Which method is best?
None of them. Washed coffees taste clean and bright, and naturals taste fruity and sweet. Try both to see which one you like.
