Understanding Coffee Processing: Washed, Natural, and Honey Methods

Coffee processing is a term used to describe how fermentation is used to separate the fruit of the coffee cherry from the seed (bean). All coffee is fermented, and all coffee is processed, and this is a crucial step in shaping the flavours of your coffee.

While there are many ways to process coffee beans, three methods stand out as the most common: "wet", "natural", and "honey". These methods are often referred to by different names depending on the region, infrastructure, and local practices. Here’s a broad overview of these three main types of processing and their alternative names.

Washed Process

The fruit is removed from the bean before drying. The sticky layer (mucilage) underneath can be broken down using fermentation and water. This method is common in areas with lots of rainfall and can contribute to create clean, bright flavours. Also referred to as the Wet Process or Fully Washed Process.

Washed process coffee is laid out on drying tables after the fruit is removed from the seed prior to fermentation and drying.

Natural Process

The whole coffee cherry is dried with the fruit still on. As it dries, the fruit ferments naturally, which can impart sweeter and fruitier flavours on the beans. This method is best in dry climates and doesn’t use as much water as the washed method, but it needs more space and time.

This method can also be referred to as the Dry Process or Unwashed Process. 

Natural process coffee dries with the entire fruit still intact around the seed.

Honey Process

Only the outer skin of the cherry is removed, and some of the sticky fruit is left on during drying. This can give the coffee a unique flavour profile, somewhere between washed and natural, or sometimes having elements of one or the other. It uses less water than the washed process and is popular in places like Costa Rica.

This method is also referred to as Pulped Natural or Semi-Washed. 

Honey process coffee dries with the sticky mucilage layer remaining on the seed after partial fruit removal.

The Role of Infrastructure and Climate in Processing Choices

Processing methods vary depending on climate and resources. Washed coffees need plenty of water, so they’re common in wetter regions. Naturals suit dry climates where cherries can dry slowly in the sun. Honey processing falls somewhere in between and works best when farmers can carefully manage drying.

Keep in mind, the same method can go by different names depending on the region—like “honey” in Costa Rica and “semi-washed” elsewhere. Even the same method can taste totally different from place to place, depending on variety, climate, and local practices.

Conclusion

In the end, processing is just one part of what shapes your coffee, but it’s a big one. Understanding how it works helps explain why no two coffees taste exactly the same (even if they’ve been processed in similar ways!). It also highlights the work producers do to adapt to their environment and make the most of their resources, from climate to infrastructure. Whether it’s washed, natural, or honey, every coffee carries the story of how it was processed, and knowing a little more about that story makes each cup even more meaningful.

Love Timely xx