When you pick up a bag of specialty coffee, you will often see terms like "washed", "natural" or "honey" on the label. These refer to the processing method used after the coffee cherry is harvested, and they have a profound effect on the flavour in your cup. Understanding processing methods is one of the most important steps in developing your coffee palate.

For a broader look at how origin and processing interact to shape flavour, see: What Is Single Origin Coffee?.

What Is Coffee Processing?

Coffee starts as a fruit. The coffee bean is actually the seed inside a cherry-like fruit that grows on the coffee plant. After harvesting, the outer fruit layers must be removed to expose the green bean inside before it can be dried, milled, and roasted. The method used to remove these layers is what we call the processing method, and it determines how much of the fruit's sugars and flavours are transferred to the bean during drying.

There are three primary processing methods used in specialty coffee: washed, natural, and honey. Each produces distinctly different flavour profiles from the same raw material.

Washed (Wet) Process

Flavour profile: Clean, bright, complex, pronounced acidity, floral and citrus notes.

Common regions: East Africa (Ethiopia, Kenya, Rwanda), Central America (Colombia, Guatemala).

In the washed process, the coffee cherry skin and most of the fruit pulp (mucilage) are removed immediately after harvesting using a de-pulping machine. The beans are then soaked in water fermentation tanks for 24 to 72 hours, which breaks down any remaining mucilage. After fermentation, the beans are thoroughly washed with clean water and then dried on raised beds or patios.

Because the fruit is removed before drying, the bean's flavour comes almost entirely from the seed itself rather than the surrounding fruit. This produces a cleaner, more transparent cup where the terroir (origin characteristics) of the bean shines through. Washed coffees are prized for their clarity, brightness, and complex acidity.

Best for: Coffee drinkers who enjoy bright, clean, tea-like cups with floral and citrus notes. Excellent for pour-over and filter brewing methods.

Natural (Dry) Process

Flavour profile: Bold, fruity, wine-like, heavy body, lower acidity, berry and tropical fruit notes.

Common regions: Ethiopia, Brazil, Yemen.

The natural process is the oldest and simplest method. After harvesting, the whole coffee cherry is dried intact, with the fruit still surrounding the bean. The cherries are spread on raised beds or drying tables and turned regularly to ensure even drying. This process takes 3 to 6 weeks depending on climate conditions.

During this extended drying period, the bean absorbs sugars and flavour compounds from the surrounding fruit pulp. The result is a coffee with a heavier body, lower acidity, and intensely fruity flavour notes, often described as blueberry, strawberry, tropical fruit, or wine-like. Natural processed coffees tend to be more complex and polarising than washed coffees.

Best for: Coffee drinkers who enjoy bold, fruity, full-bodied cups. Excellent for espresso and cold brew where the sweetness and body can shine.

Honey Process

Flavour profile: Sweet, syrupy, balanced, medium body, stone fruit and caramel notes.

Common regions: Central America (Costa Rica, El Salvador, Guatemala), Brazil.

The honey process sits between washed and natural. The cherry skin is removed (like washed), but varying amounts of the sticky mucilage (the "honey") are left on the bean during drying. The amount of mucilage left determines the colour classification:

• Yellow honey: Most mucilage removed, dried quickly. Lighter body, cleaner cup, closer to washed.
• Red honey: More mucilage retained, dried more slowly. More sweetness and body.
• Black honey: Maximum mucilage retained, dried very slowly. Closest to natural in flavour, very sweet and complex.

Honey processed coffees offer a middle ground that appeals to a wide range of palates, combining the clarity of washed with some of the sweetness and body of natural processing.

Best for: Coffee drinkers who want sweetness and body without the intense fruitiness of natural processing. Versatile across brewing methods.

Processing Method Comparison Table

Which Processing Method Should You Choose?

The best processing method depends on your flavour preferences and brewing method:

• If you enjoy bright, clean, complex cups with floral or citrus notes, start with a washed Ethiopian or Kenyan coffee.
• If you enjoy bold, fruity, full-bodied cups with berry or wine notes, try a natural processed Ethiopian or Brazilian coffee.
• If you want sweetness and balance without extreme fruitiness, a honey processed Costa Rican or Guatemalan coffee is an excellent starting point.

For a beginner-friendly guide to choosing your first single origin coffee, see: Best Single Origin Coffee Beans for Beginners.

How to Identify Processing on a Coffee Bag

Specialty coffee roasters typically print the processing method on the bag alongside the origin, variety, and tasting notes. Look for terms like "washed", "fully washed", "wet process", "natural", "dry process", "honey", "pulped natural", or colour designations like "yellow honey" or "black honey".

If the processing method is not listed, it is worth asking your roaster. Transparency about processing is a hallmark of quality specialty coffee. For a full guide to reading coffee bag information, see: How to Read a Coffee Bag Label.

Ready to explore different processing methods? Browse Coffee Hero's range of freshly roasted single origin and blend coffees, each with full processing and origin information on the bag.