Processing Methods

In washed processing, the fruit is removed before drying. Fermentation and washing help separate the sticky mucilage from the seed.

Washed coffees often taste clean, crisp, citrusy, floral, or tea-like. They make it easier to taste the coffee's acidity and structure.

In natural processing, the coffee dries with the fruit still around the seed. This can push fruit character into the cup.

Naturals often taste berry-like, jammy, winey, tropical, or heavy-bodied. Poorly done naturals can taste boozy, musty, or over-fermented.

Honey process removes the skin but leaves some sticky fruit mucilage on the seed while it dries.

The cup can sit between washed and natural: more body and sweetness than a washed coffee, but often cleaner than a natural.

Anaerobic processing usually means fermentation in a low-oxygen environment. Producers use it to shape bold, unusual flavors.

These coffees can taste intensely fruity, spicy, candy-like, boozy, or tropical. They can be exciting, but they are not always subtle.