Have you ever wondered what coffee processing actually means? It refers to the steps taken to turn freshly harvested coffee cherries into the dried green beans that are later roasted. The two most common methods are natural and washed processing—and both have a significant impact on the coffee’s flavour.
Coffee cherries are made up of several layers: the outer cherry, the mucilage, the parchment, and finally, the green coffee bean at the centre.
The Natural Process
This method involves no machinery to remove the fruit from the bean. It’s the oldest approach, often referred to as the "drying" process.
How it works:
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Picking: Farmers select ripe cherries and spread them out to dry in the sun on raised beds or patios.
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Drying: Cherries are turned regularly to prevent mould and over-fermentation. This step can take several weeks.
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Hulling: Once fully dry, the outer layers—including the fruit and mucilage—are removed, revealing the green beans inside.
Naturally processed coffees are bold and fruity, often with tasting notes of berries, tropical fruit, and even wine. Because the beans remain in contact with the fruit for longer, they absorb more of its natural sweetness.
The Washed Process
In this method, each layer of the coffee fruit is removed before drying begins.
How it works:
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Depulping: A machine strips away most of the cherry.
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Fermentation: Beans are soaked in water for 12–36 hours. Natural enzymes break down the sticky mucilage.
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Washing & Drying: After fermentation, beans are washed thoroughly and then dried.
What Washed Coffee Tastes Like
Washed coffees are known for their clean, crisp profiles and brighter acidity. The flavour tends to reflect the bean’s origin more clearly, without influence from the fruit.
Why not try both processes and see which one you prefer?
Explore our natural and washed coffees today
Whether you lean towards the fruity depth of natural coffee or the sharp clarity of washed beans, understanding how your coffee is processed gives you a clearer sense of what’s in your cup.