Before your coffee beans are roasted and brewed, they go through a crucial stage that shapes their flavor: processing. This refers to how the coffee cherry’s outer layers are removed to get to the seed (what we call a “bean”). Each method alters the chemical makeup of the bean and, ultimately, the flavor in your cup.
The Three Main Processing Methods
- Washed (Wet Process)
In this method, the outer fruit is completely removed before the beans are dried.- Flavor Profile: Clean, bright acidity, clear flavor notes
- Popular Regions: Colombia, Kenya, Central America
- Natural (Dry Process)
Here, the whole cherry is dried before the fruit is removed.- Flavor Profile: Fruity, wine-like, heavier body
- Popular Regions: Ethiopia, Brazil
- Honey Process (Pulped Natural)
A hybrid where some fruit mucilage is left on the bean during drying.- Flavor Profile: Sweet, balanced acidity, syrupy body
- Popular Regions: Costa Rica, El Salvador
Why It Matters for Flavor
The processing method can enhance or mute certain flavors. Washed coffees tend to be bright and clean, while natural coffees lean toward intense fruitiness. Honey process offers a middle ground that’s sweet and smooth.
If you love clarity in your pour-over, go for washed. If you prefer bold, jammy espresso shots, try natural-processed beans.
Home Barista Tip
When exploring new beans, take note of the process. If you loved a natural-processed Yirgacheffe, you might enjoy other naturals from Africa too. Your palate will start recognizing patterns, making you a more informed buyer.
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