Understanding Coffee Processes
Ever sip a cup of coffee and wonder why one tastes like chocolate and the other like a fruit salad? Beans, roast, and brew method all matter—but there’s a step in between that plays a huge role in what ends up in your cup: processing.
In the coffee world, “processing” means how the coffee bean is removed from the cherry it grows inside. Coffee starts as a fruit, and how that fruit is handled makes a big difference in flavour.
Read on for some more details on the main coffee processing methods.
Natural
In natural processing, the whole coffee cherry is left out to dry in the sun—fruit, skin, and all. Once it’s all good and dry, the outer layers are removed to get to the bean inside. Because the bean sits in contact with all that fruity goodness for a while, natural-processed coffees tend to be fruity, bold, and sweet, sometimes with a wine-like kick. This method is popular in regions with little water, and Ethiopia produces some brilliant examples. Check out June’s Coffee of the Month, for a great Ethiopian Beloya natural coffee.
Washed Process
With the washed process, coffee cherries get their fruit stripped off quickly—usually within 24 hours of picking. The beans are then soaked in water to remove any remaining sticky stuff (called mucilage), and dried afterward.
This results in super clean, crisp flavors. You’re basically tasting the bean itself—no fruity distractions.
Pulped Natural / Honey Process
The coffee cherry is picked and the skin is removed, but some or all of the sticky fruit (mucilage) is left on the bean. The bean is then dried on a raised bed or patio. The pulped natural/honey processing method is used in many places in Central and South America; it is particularly common in Brazil. It is called different things in different places, including ‘honey process’ in Costa Rica, ‘pulped natural’ in Brazil, and ‘semi-washed’ in Colombia.
Honey-processed coffees often hit a sweet spot between fruity and clean, with a fuller and creamier mouthfeel.
Pulped Natural
This is Brazil’s favorite method—and it’s kind of a cousin to honey processing.
In pulped natural, the skin is removed but the mucilage stays on, like in honey processing. But instead of controlled drying, the beans are dried on patios or beds under the sun, more like a natural process.
It often results in a round, sweet, nutty cup with a bit more body than washed coffees, but less fruitiness than full naturals.
Washed Natural
This method is mostly used in places like Indonesia. It’s kind of like a shortcut between washed and natural.
The skin and some mucilage are removed, then the beans are only partially dried before the parchment (a protective layer) is hulled off—while it’s still wet. Then the bean continues drying solo. This results in coffees that are earthy, with rich flavors and heavy body.
So which coffee should I choose?
Many coffee processing methods are traditional to a region, and local producers follow time-honoured steps every season. Other methods are experimental and seek to push the boundaries of what coffee can be. Whatever the method, Brazier Coffee strives to select the most delicious coffee, and carefully roast it to express the coffee’s full potential. We’d suggest looking out for flavour notes that sound appealing to you, and start exploring- our coffees of the month are a great way to try a range of coffees with different processing methods, so you can find out what you like.
Posted on May 21st 2025
Updating page...