Understanding Coffee Processing: Washed vs Natural vs Honey

Coffee processing is the crucial step that transforms freshly picked cherries into the green beans ready for roasting. There are three primary methods, each imparting distinct characteristics to the final cup. ## Washed (Wet) Process In the washed process, the cherry's outer skin and pulp are removed before drying, leaving only the parchment-covered bean. This method produces clean, bright flavors that showcase the coffee's origin characteristics. **Flavor profile:** Clean, crisp, bright acidity, tea-like, floral or fruity notes **Best for:** Highlighting terroir and varietal characteristics **Regions:** Colombia, Kenya, Ethiopia (some), Central America ## Natural (Dry) Process The oldest method, where entire cherries are dried intact. The fruit's sugars ferment slightly during drying, imparting fruity, wine-like flavors. **Flavor profile:** Fruity, berry-like, winey, heavy body, lower acidity **Best for:** Bold, fruit-forward coffees **Regions:** Ethiopia, Brazil, Yemen, some African origins ## Honey (Pulped Natural) Process A hybrid where the skin is removed but some mucilage (the "honey") remains during drying. This creates a balance between washed and natural characteristics. **Flavor profile:** Sweet, syrupy, balanced acidity, fruit-forward but clean **Best for:** Complexity and sweetness **Regions:** Costa Rica, Brazil, El Salvador