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Coffee flavour doesn’t begin at the roaster or the espresso machine. It starts at origin, with the way coffee is processed after harvesting. The processing method plays a major role in how a coffee tastes, smells, and feels in the cup — often as much as origin or roast level.
In this guide, we’ll walk through the entire coffee process, from the coffee plant to the green bean, and explain the main coffee processing methods, how they work, and what they mean for flavour.
The Coffee Journey
Every coffee bean goes through the following stages:
Coffee cherries grow on trees in coffee-producing regions.
Ripe cherries are harvested.
The fruit is removed using a processing method.
Beans are dried and rested.
Green coffee is milled, graded, and exported.
Roasting and brewing happen closer to home.
What Is Coffee Processing?
Coffee processing refers to how the fruit (flesh and mucilage) is removed from the coffee seed after harvesting. Because coffee is a fruit, what you do with that fruit — and how long it stays in contact with the bean — directly affects flavour.
Broadly speaking, coffee processing influences:
Sweetness and acidity
Body and mouthfeel
Fruitiness and clarity
Fermentation notes
1. Washed (Wet) Process Coffee
Washed coffee is one of the most widely used processing methods, particularly in Central America and parts of Africa.
How the washed process works
Coffee cherries are pulped to remove the skin.
Beans ferment in water to break down remaining fruit.
Beans are washed clean and then dried.
What washed coffee tastes like
Washed coffees are known for clarity, brightness, and clean flavours. You’re more likely to taste origin characteristics such as citrus acidity, florals, and defined sweetness.
This process is popular with drinkers who enjoy:
Filter coffee
Clean espresso profiles
Distinct flavour separation
2. Natural (Dry) Process Coffee
Natural processing is the oldest method and is still widely used in regions with limited access to water.
How the natural process works
Whole coffee cherries are laid out to dry in the sun.
The fruit dries around the bean before being removed later.
Drying can take several weeks.
What natural coffee tastes like
Because the bean stays in contact with the fruit for longer, natural coffees often taste:
Fruity and sweet
Heavier in body
More intense and bold
Flavours can include ripe berries, tropical fruit, chocolate, and wine-like notes.
3. Honey (Pulped Natural) Process Coffee
Honey processing sits somewhere between washed and natural coffee.
How the honey process works
The skin is removed from the cherry.
Some fruit mucilage is left on the bean.
Beans are dried with that sticky layer intact.
The amount of mucilage left varies, often described as yellow, red, or black honey.
What honey-processed coffee tastes like
Honey coffees tend to offer:
Balanced sweetness
Soft acidity
A rounded, syrupy mouthfeel
They’re popular for both espresso and filter brewing due to their versatility.
4. Experimental & Modern Coffee Processing Methods
In recent years, producers have experimented with controlled fermentation techniques to create new flavour profiles.
Anaerobic fermentation
Coffee ferments in sealed, oxygen-free tanks.
Allows precise control over fermentation time and temperature.
Carbonic maceration
Inspired by winemaking.
Cherries ferment in CO₂-rich environments.
What these coffees taste like
Experimental coffees can show:
Intense fruit notes
Spiced or boozy characteristics
Highly distinctive flavour profiles
These methods often appeal to adventurous drinkers and specialty coffee fans.
Drying, Resting, and Milling
After processing, all coffees go through:
Drying to reach safe moisture levels
Resting to stabilise flavour
Milling to remove parchment or husk
Care at this stage is crucial. Poor drying can lead to mouldy or flat flavours, regardless of how good the processing was earlier.
How Coffee Processing Affects Brewing
Different processing methods shine with different brew styles:
Washed coffees work well for filter coffee and clean espresso.
Natural coffees suit espresso, milk drinks, and immersion brews.
Honey coffees offer flexibility across most brewing methods.
Experimental coffees reward careful brewing and lighter roasts.
Understanding processing helps you choose coffee that suits both your taste preference and brewing method.
Why Coffee Processing Matters
Coffee processing isn’t just a technical step — it’s a key part of coffee’s identity. Two coffees from the same farm can taste completely different depending on how they’re processed.
By understanding coffee processing, you:
Make better buying decisions
Understand flavour descriptions more clearly
Appreciate the work done at origin
Brew with greater confidence
From washed and natural to honey and anaerobic, coffee processing shapes the cup long before roasting begins. Whether you prefer clean and bright flavours or bold, fruit-forward profiles, knowing how coffee is processed helps you find coffees you’ll genuinely enjoy.
