Depending on the region and infrastructure, it may be carried out at the farm level by individual producers, or centrally at facilities such as washing stations or wet mills. The central aim of processing is to:
-
Separate the coffee seed from the surrounding fruit layers
-
Reduce the moisture content of the seed to 10–12%, ensuring stability and storability
However, the method of processing also has a profound impact on the final cup profile, alongside factors such as cultivar and terroir. Regardless of the method employed, fermentation is an integral part of the process. Whether intentional or incidental, microbial activity breaks down sugars and pectins, producing acids and volatiles that significantly influence flavour development. Without fermentation, coffee often tastes unbalanced or vegetal.
Before processing begins, cherries are sorted—either by hand or flotation—to remove underripe, overripe, or defective fruit.
Common Processing Methods
Natural, aka Dry
The natural process involves drying whole cherries intact, with skin and pulp remaining on the seed throughout. This method requires minimal infrastructure but demands careful monitoring to avoid over-fermentation or mould.
Characteristics - Intense fruit expression, pronounced sweetness, heavier body, and complex flavour profiles.
Try our Ethiopia Guji for a classic natural profile.
Washed, aka Wet
In the washed process, the mucilage is removed through a combination of mechanical depulping and fermentation. Typically, after depulping, the beans are submerged in fermentation tanks for 12–36 hours. Once fermentation is complete, the beans are washed in clean water and dried in their parchment layer.
Characteristics - Clean and transparent cup profile, bright acidity, and refined flavour clarity with a lighter body.
Our Colombia Supreme has a classic washed profile, or try the Kenya Estate for an origin specific take on the washed process; Kenyan coffee typically has an additional soaking in clean water.
Honey / Pulped Natural
These methods sit between washed and natural processes. The outer skin is removed, but some or all of the mucilage is retained during drying. Originally developed to reduce water usage and increase throughput, honey processing has since become an intentional approach for producing nuanced flavour profiles.
Characteristics - Balanced acidity and sweetness, medium body, and moderate fruit notes.*
*Degree of mucilage retained determines style— White (least), Yellow, Red, and Black (most)—each influencing flavour intensity and complexity.
Origin-Specific Methods
Monsoon Malabar
Originating in India, this unique method begins with naturally processed beans which are later exposed to monsoon winds in ventilated warehouses. The moisture-laden air causes the beans to swell and fade in colour, mimicking the conditions of historical sea voyages.
Characteristics - Earthy, low acidity, with nutty and chocolatey notes.
You can find this style of coffee in our Malabar Monsooned.
Giling Basah, aka Wet Hulled
Common in Indonesia, this process is adapted to the logistical challenges faced by smallholder farmers. Coffee is depulped and partially dried before being hulled at around 30% moisture—much higher than standard—then further dried post-hulling.
Characteristics - Spicy, herbal, lower in acidity, with a rich, heavy body.
Our organic Sumatra Hutan displays a great example of this process.
Summary
At first glance, coffee processing might seem like a simple step—just a way to get from cherry to bean. But in reality, it's a critical stage that deeply influences quality and flavour. As demand grows for unique and expressive coffee profiles, producers continue to innovate with experimental processes, pushing the boundaries of what coffee can taste like.
