When you take a sip of coffee, you’re tasting more than just the bean—you’re tasting the story behind how it was processed. Coffee beans don’t just go from tree to bag. They go through a critical processing method that shapes their final flavor.
Let’s break down the three most common methods: washed, natural, and honey.
Washed (Wet) Process
This method removes the coffee cherry’s outer fruit before drying the bean. The result? A clean, bright flavor that highlights the bean’s intrinsic qualities.
- Flavor Profile: Crisp acidity, high clarity, floral or citrus notes
- Best For: Pour-over, Chemex, and other methods that highlight clarity
- Popular Origins: Colombia, Ethiopia, Kenya
Natural (Dry) Process
Beans are dried with the fruit still on, allowing sugars to seep in during drying. This gives the coffee a fruitier and heavier body.
- Flavor Profile: Jammy, wine-like, with berry or tropical fruit notes
- Best For: Espresso or immersion brews like French press
- Popular Origins: Ethiopia, Brazil
Honey Process
A hybrid method where some of the fruit mucilage is left on the bean while drying. It balances the clarity of washed coffee with the body of natural coffee.
- Flavor Profile: Balanced, sweet, syrupy with mild acidity
- Best For: Versatile—works with most brew methods
- Popular Origins: Costa Rica, El Salvador
Why It Matters for Home Baristas
Choosing beans by processing method lets you tailor your brew to your taste preferences.
- Prefer a crisp and clean cup? Go washed.
- Want something sweet and full-bodied? Try natural.
- Looking for balance and complexity? Honey might be your match.
What We Recommend
- Sample Packs by Process – Try one of each to compare side-by-side.
- Process-Labeled Bags – Look for origin + process info when shopping.
- Experiment With Brew Methods – Some processes shine better with certain techniques.
