07/04/2026
Natural, Washed or Honey? ☕
Processing defines how the seed interacts with the fruit after harvest and this interaction directly shapes the chemistry and sensory profile of the coffee.
• Washed (Wet Process)
The cherries are depulped shortly after harvest, leaving the beans covered in mucilage. This mucilage is then broken down through controlled microbial fermentation, typically lasting 12–48 hours, before being washed away with water.
Because the fruit contact is limited, washed coffees often highlight clarity, defined acidity and varietal expression, making terroir and cultivar easier to perceive in the cup.
• Honey (Pulped Natural)
In honey processing, the coffee is depulped but the mucilage remains partially or fully intact during drying. The sugars and pectins present in the mucilage slowly break down as the coffee dries.
This creates coffees that often show greater sweetness, heavier texture and softer acidity, sitting between the profile of washed and natural coffees.
• Natural (Dry Process)
In natural processing, the entire cherry is dried intact before milling. The beans remain in contact with the fruit for several weeks, allowing diffusion of sugars and fermentation compounds from the pulp and skin.
This extended interaction tends to produce coffees with richer body, intense fruit character, and complex aromatics, although careful drying management is critical to maintain balance and cleanliness.
Ultimately, processing is not just a technical step — it is a controlled biochemical transformation, where microorganisms, sugars, temperature and drying dynamics work together to shape the final sensory profile.
For roasters, understanding processing helps translate origin decisions into predictable cup outcomes.
