Picture the scene. You have two coffees, made from identical varieties, grown at similar altitudes, roasted the same way and brewed in the same brewer. So, why might they taste worlds apart? The answer may very well be processing.
The coffee world is full of jargon that many of us love to get really nerdy about making coffee like a pro, but somehow coffee processing methods rarely get the spotlight it deserves. This may be because, for many of us -even the most ardent of coffee drinkers- know very little about what happens before the deliciously roasted beans make their way to us.
The processing method sits somewhere between farming and roasting, and while it may be overlooked by many, it is an integral part of the journey, as it can quietly shape the flavour of the beans themselves, in a way far apart from the origins or the level of roasting that comes afterwards. But once you take the time to pay attention to coffee bean processing methods, things really do start to make sense. That fruity note you love; that clean finish that you keep chasing; the one coffee that tasted a bit like fermented strawberries and confused (but delighted) everyone who tried it.
So, we are going to slow it all down a bit today and give coffee processing methods the attention they deserve. Because it does matter, and it could even be the key component in helping you find the ever elusive ideal cup of coffee. Let’s begin.
What we mean by coffee bean processing methods
Coffee begins its life as a fruit. A cherry to be precise. Coffee BEAN is actually a misnomer, as the beans that we adore are in fact the seed of the cherry, that we roast and grind, not a bean at all. Coffee processing methods is the name given to what happens between the cherry being harvested and the green bean being ready for roasting.
The main goal of processing is simple: to remove the fruit from the seed and dry it out safely and efficiently. But that is just the beginning of the story of coffee bean processing methods, because there are myriad ways of achieving this and every aspect of the process can have an affect on the overall flavour going forward. The way the fruit is removed, how much of it stays in contact with the seed during drying, the materials used… all have an impact.
Think of coffee processing methods as the bridge between farming and roasting. It is here that the sweetness and acidity, the clarity and the aromas all begin to take the shape that we love, and it is not a part of the process that should ever be underestimated.
What types of coffee processing methods are there?
In a word, there are countless varieties of coffee processing methods. As coffee growing and drinking has grown organically in many different countries (with different climates, terrains and resources) so too have the methods developed that best suited the location. However, in the industry there are four main coffee processing methods that are universally recognised: washed, natural, honey and experimental or hybrid approaches.
All coffee processing methods are trying to solve the same problem: how to turn a freshly picked coffee cherry into a stable, roastable green bean, without losing the properties that make it special? The main difference from each of these lies in how much of the fruit remains involved, and for how long.
Some coffee bean processing methods remove the fruit early to keep flavours clean and precise. Others leave the cherry intact or partially intact, allowing sugars and compounds from the fruit to shape the final taste. More experimental approaches take this a step further by controlling fermentation itself.
Once you understand this spectrum, from clean and structured through to bold and expressive, the rest of the methods make much more sense. You are not just learning names. You are learning why different coffees taste the way they do.
Washed / Wet method of coffee processing
The wet method of coffee processing is sometimes also known as washed processing, and it is one of the most widely used of all coffee bean processing methods. This is because it leads to a clean taste that is highly precise and easy to control. It is also literally cleaner than most.
Once harvested, all of the cherries are pulped to remove the skin and most of the fruit. The beans are then fermented in water (hence the wet/washed name)so that any remaining mucilage (fruit flesh) can break down. After this the remaining seeds are then thoroughly cleaned and dried.
Because the fruit is removed so early on, washed coffees tend to reflect the character of the seed rather than the fruit around it. This results in a cleaner, clearer and brighter cup, with a defined acidity that is pleasing on the palette.
Wet and washed coffee beans tend to hold citrus flavours, or notes of floral or stone fruit, with a definable, crisp finish. For those who like clear, structured coffee that is easy to pick apart then washed coffees are the obvious choice.
While this method may be popular, it does require access to water and infrastructure to support it, which is not always readily available.
Sometimes the type of water used can be a selling point, such as coffee that is cleaned with glacial water from Mount Everest, as seen in our Nepalese Nuwakot Single Estate coffee beans.
Dry / Natural Process coffee
Natural process coffee does things very differently. Whereas washed methods remove the fruit early on, the dry (or natural) process method leaves it on and dries everything intact, with the seed still inside. As the cherry dries out, sugar and compounds from the fruit seep into the bean, imbuing it with richer, fruit-forward flavours and a far heavier body.
Natural process coffee is known for notes of ripe berries (which very much makes sense now), tropical fruits or even wine-like overtones. They can be sweet and expressive, but also unpredictable. When they are done well - vibrant and memorable. But when done badly - overly fermented and overpowering.
This method is most common in regions where water is scarce, but works wonders when careful drying and close attention is used throughout the process.
Washed vs dry process coffee
The washed vs dry process coffee conversation usually comes down to clarity versus character.
Washed coffees are typically:
- Cleaner
- Brighter
- More transparent in flavour
Natural process coffees are usually:
- Sweeter
- Heavier
- More fruit driven
Neither is better by default. They simply offer different experiences. When deciding between washed vs dry process coffee, it all comes down to personal preference.
The honey processing method coffee
The honey processing method coffee sits neatly between washed and natural. We love it so much that we even wrote a blog post about it.
Despite the name, there is no actual honey involved. Instead, some of the sticky fruit layer is left on the bean during drying after the skin is removed. The amount left on can vary, leading to terms like yellow, red or black honey processing.
This method allows some fruit influence while keeping more control than a full natural process. The resulting coffee is a balance between a gentle sweetness, rounded acidity and an extremely pleasing mouthfeel.
Honey processing method coffee is popular with people who want complexity without losing too much structure - the result can feel generous without being completely overwhelming.
Experimental / Hybrid Methods
Whether by curiosity or necessity due to climate change, some producers are turning to methods that combine elements of different processes. This can take many forms, such as extended fermentations followed by washing; partial drying before pulping; or variations on honey processing.
These experimental methods are where innovation happens and where new flavours are discovered. They are also where you find the most surprising cups. Not all experiments succeed, but the ones that do often redefine what coffee can taste like.
Anaerobic Fermentation
There is one type of experimental coffee bean processing method that is gaining popularity: the anaerobic fermentation process. Here, coffee cherries (or sometimes pulped seeds) are fermented together in sealed tanks with the oxygen removed. The time and temperature are also controlled, allowing producers to fully control how the fermentation develops.
The results can be intense - often bold and unusual flavours, with tropical, spicy or even boozy notes presenting themselves fully formed. These are not subtle coffees, but they are not meant to be.
The popularity of this process is not a means to create alternative forms of current methods in order to broaden scope, they are purely for fun, especially for those who like to push boundaries. However, they do require a high degree of skill and precision. Things can quickly go south if the oxygen and fermentation isn’t kept in check.
Comparing coffee processing methods at a glance
For a quick TL;DR of coffee processing methods, here’s an overview of the most popular processes:
- Washed coffees emphasise clarity and acidity
- Natural process coffee emphasises sweetness and fruit
- Honey processing method coffee balances both
- Anaerobic and experimental methods push flavour boundaries
Understanding these can help you to choose your single origin coffees with a greater understanding of what you are getting, both in taste and intention, rather than basing it on origin and roast levels alone.
How coffee processing methods affects roasting
But the way in which the processing affects the coffee bean doesnt stop once they are dried and packaged off to the roasters. They can also actively influence how the bean behaves when it is being roasted too.
Washed coffees are all together the most reliable as they behave predictably, responding the best to lighter roasts to preserve their bright acidity. Honey and natural process coffee both contain far more sugars, which caramelises quickly, requiring careful heat management from the get go.
Processing sets the foundation for the final coffee taste, roasting can then build on this, to create something spectacular. Full knowledge of the processing method used helps roasters adjust the profiles accordingly, helping to bring out or subdue certain tones and highlighting what the coffee is already bringing to the table.
Which coffee bean processing method is best?
If we had a penny for every time someone asked us this…well, we’d probably spend it on yet more delicious coffee. The answer never changes though: it depends.
If you enjoy crisp flavours, then the wet method of coffee processing is likely to suit you best. If you love fruit forward, juicy coffees with depth, then natural process beans are more likely to suit your palette. If you want something in the middle, then honey processing can give you the balance you crave. If you want an adventure, and care more about trying something new than something dependable, then experimental or anaerobic coffees are definitely worth exploring.
The best coffee bean processing method, and coffee beans in general, are always those that align with your own tastes, not the trends that come and go.
Final thoughts
Now that you understand how coffee processing methods work, you will start to taste coffee differently. You’ll notice patterns that weren’t apparent before, you may develop a preference for one or another type. And suddenly the label on the bag will tell you a much richer story than previously.
Processing is where a coffee begins to find its personality, and once you begin paying attention to it, it can quickly become one of the most interesting parts of the journey.
At The Coffee Bean Shop, you’ll find coffees roasted with these differences in mind. Each coffee is treated to bring out what its processing method already offers, rather than masking it. Whether you’re drawn to the clarity of the wet method of coffee processing or the depth that comes from natural and honey processed coffees, there’s plenty to explore.