Processing
Coffee processing methods
Washed, natural, honey, and anaerobic — how post-harvest processing shapes acidity, body, and sweetness.
Why processing matters
Processing is how the seed is separated from the cherry and dried to storable moisture content. Every method leaves a signature in the cup — often as strong as origin.
Washed (wet)
Cherry pulp is removed mechanically; seeds ferment briefly in water tanks to strip remaining mucilage, then dry. Result: clean, bright, high-acidity cups with clear origin character. Standard in Kenya, Colombia, Guatemala, and most Ethiopian specialty lots.
Natural (dry)
Cherries dry whole in the sun on raised beds or patios; seeds are hulled after. The fruit imparts strong sweetness and body during drying. Result: heavy, fruit-forward, wine-like cups — blueberry, strawberry, tropical. Traditional in Ethiopia (harrar), Brazil, and Yemen.
Honey (pulped natural)
Skin removed but mucilage left on the seed during drying — the amount left defines white, yellow, red, and black honey styles. Result: balanced sweetness and body between washed and natural. Common in Costa Rica.
Anaerobic and experimental
Cherries or depulped seeds ferment in sealed, oxygen-restricted vessels, often for 48–120 hours. Result: intense, unusual flavor — cinnamon, tropical fruit, funky lactic notes. Effective and popular, but polarizing and expensive.