23/03/2026
Before coffee reaches our Roastery, a lot happens at origin. One of the biggest influences on flavour is how the coffee cherry is processed after it’s picked.
The process determines how the fruit is removed from the bean and can dramatically change what ends up in your cup.
From bright and clean to juicy and fruit-forward, here’s a quick guide to common processing methods and their impact on flavour.
1. Natural (Dry) Process
How it works: Cherries are sun-dried on patios or raised beds and turned regularly to prevent mould or over-fermentation. Once dried, the husk is removed and beans are stored in 60–70kg jute sacks for export.
Flavour impact: Bold, fruity, often berry-like with a heavier, syrupy body.
Where: Brazil, Ethiopia, Yemen (water scarcity)
2. Washed (Wet) Process
How it works: Skin and most mucilage are removed by a depulper, then the remaining mucilage is broken down through fermentation in water.
Flavour impact: Higher acidity and complexity with a cleaner, brighter, crisper cup.
Where: Colombia, Central America, Kenya
3. Pulped Natural
How it works: Used mainly in Brazil. Cherries are depulped but dried with remaining mucilage on the bean, using less water than washed processing.
Flavour impact: Increased sweetness, fruitiness and complexity from sugars in the mucilage.
Where: Brazil
4. Honey Process
How it works: A hybrid of natural and washed. Beans are depulped with controlled mucilage levels (White to Black Honey, indicating amount left on).
Flavour impact: Balanced sweetness and fruit with clean clarity. Notes of caramel, stone fruit or honey.
Where: Costa Rica, Guatemala, El Salvador
5. Experimental / Specialty
Anaerobic: Oxygen-free fermentation for intense, tropical or floral flavours.
Carbonic Maceration: Whole cherry fermentation for highly aromatic, distinct cups.
Extended Drying: Slow drying boosts sweetness, complexity and body.
