From the Roastery
As we talked about in the last blog, the flavour of the coffee you drink all begins at origin. Processing methods play a huge role in shaping a coffee’s flavour and almost dictate the path it takes. I like to think of processing not just as another step in the journey, but as part of a coffee’s identity. It gives you a good idea of what that coffee is likely to bring to the table.
Two coffees from the same farm, the same variety and even the same harvest can taste completely different simply because they’ve been processed differently.
What is coffee processing?
Coffee processing refers to everything that happens after the cherries have been harvested. The aim is to remove the layers of fruit that surround the coffee bean before it can be dried and prepared for export. Because coffee grows as a fruit, the amount of time the bean spends in contact with that fruit has a huge influence on the flavours that develop. The longer those sugars and compounds remain in contact with the bean, the more they can shape the final cup.
The Processes
Natural (Dry) Process
The natural process is one of the oldest and simplest methods of processing coffee and is still widely used today. After harvesting, the whole coffee cherry is left intact and dried in the sun with the fruit still surrounding the bean.
Keeping the bean inside the cherry throughout the drying process allows it to absorb more of the fruit’s natural sugars and flavours, creating some of the sweetest and fruitiest coffees you’ll find.
Step by step:
Harvesting - Farmers carefully pick only the deep red, fully ripe cherries.
Floating - The cherries are placed into large water tanks where any defective or under-ripe cherries float to the surface while the ripe cherries sink.
Drying - In more traditional farms, the cherries are spread out on raised drying beds or patios for around 2–6 weeks. During this time they’re raked and turned several times a day to ensure they dry evenly. However, most well established farms now use a mechanical dryer such as a Guardiola, this takes around 1-2 days.
Hulling - Once fully dried, the cherry becomes brittle and machines remove the dried fruit and parchment layers, revealing the green coffee bean.
So, what flavour characteristics does this create?
Sweetness - Thanks to the long contact with the fruit, natural coffees are usually incredibly sweet.
Fruit - Expect bold fruit flavours, often ripe berries, tropical fruits or even dried fruit.
Body - Naturals tend to have a heavier, richer body with a syrup-like mouthfeel.
Funk - Some natural coffees can develop more unusual or “funky” flavours. These can be boozy, fermented or intensely fruit-forward, making them some of the most memorable coffees you’ll taste.
Washed Process
One of the most common processing methods used today, the washed process removes the fruit before drying, allowing the coffee’s natural characteristics to shine through and producing a clean, crisp cup.
Step by step:
Harvesting - Farmers carefully pick only the deep red, fully ripe cherries.
Floating - The cherries are sorted in water to remove any defective fruit.
Depulping - The cherries pass through a machine called a depulper, which removes the outer skin and pulp. The bean is still covered in a sticky layer called mucilage.
Fermentation - The beans rest in either water-filled or dry fermentation tanks for around 12–48 hours. Naturally occurring microorganisms break down the remaining mucilage.
Washing - Once fermentation is complete, the beans are washed clean, leaving them protected only by the parchment layer.
Drying - The beans are dried on raised beds or patios for around 1–2 weeks, with regular turning to ensure even drying. However, most well established farms now use a mechanical dryer such as a Guardiola, this takes around 1-2 days.
So, what flavour characteristics does this create?
Acidity - Washed coffees often have a brighter, cleaner acidity.
Body - The body is generally lighter and more tea-like, creating a delicate drinking experience.
Flavour - Expect crisp fruit notes such as citrus and stone fruits, often balanced by caramel, chocolate or nutty sweetness depending on the origin.
Honey Process
The honey process is often described as the middle ground between natural and washed coffees, combining elements of both techniques.
Despite the name, no actual honey is involved! The name comes from the sticky, honey-like layer of mucilage that’s intentionally left on the bean while it dries.
There are three main honey processes: Yellow Honey, Red Honey and Black Honey, each leaving different amounts of mucilage on the bean and producing slightly different flavour profiles.
Step by step:
Harvesting - Farmers carefully pick only the deep red, fully ripe cherries.
Floating - The cherries are sorted in water to remove any defective fruit.
Depulping - The outer fruit is removed, but unlike the washed process, some of the sticky mucilage is intentionally left on the bean.
The amount of mucilage that is left behind determines whether the coffee becomes a Yellow, Red or Black Honey.
Drying - The beans are dried on raised beds or patios for around 2–3 weeks. The more mucilage that’s left on the bean, the slower and more carefully the drying process needs to be managed. If the beans are being dried mechanically, they can take anywhere between 16-30 hours.
Hulling - Once dry, the parchment layer is removed to reveal the finished green coffee bean.
So, what flavour characteristics does this create?
Honey processed coffees combine the sweetness of a natural with much of the clarity and balance of a washed coffee, making them a brilliant all-rounder.
Yellow Honey - The least amount of mucilage is left on the bean, resulting in a quicker drying time. Expect a clean, citrus-forward cup with a light, tea-like body.
Red Honey - A moderate amount of mucilage remains, creating flavours of red fruits such as cherry and plum alongside caramel sweetness and a smooth body.
Black Honey - The highest amount of mucilage is retained, meaning the coffee dries much more slowly, often under shade. These coffees are usually rich, jammy, boozy and full-bodied.
What about experimental processes?
As speciality coffee has grown, producers have started experimenting with new ways of processing coffee to create even more unique flavour profiles.
You may have seen terms such as Anaerobic Natural, Carbonic Maceration or Co-fermented coffees on coffee bags or on coffee shop menus.
Anaerobic processing simply means the coffee is fermented in sealed tanks with little or no oxygen present. By carefully controlling the fermentation, producers can create incredibly expressive coffees with flavours ranging from tropical fruit and wine gums to boozy, spice-like notes.
These experimental processes are becoming more common in speciality coffee, but they’re still built around the same foundations as the three main methods we’ve covered. Think of them as creative twists rather than completely new processing methods.
How do these processes affect brewing?
Like most things in coffee, there are no strict rules, but some processing methods naturally lend themselves to certain brewing styles.
Natural coffees - Brilliant for espresso and immersion brewing, where their sweetness and body really shine.
Washed coffees - Fantastic for filter brewing, allowing their clean acidity and clarity to stand out.
Honey coffees - A great all-rounder that can work beautifully across almost any brewing method.
That being said, I’m a huge believer that if it’s brewed well, almost any coffee can taste great however you choose to make it.
Read before you drink
Before your next coffee, have a look at the bag and see how it was processed. Was it natural, washed, honey, or maybe even something a little more experimental?
As you drink it, try writing down three words that describe what you’re tasting. Is it fruity? Sweet? Clean? Heavy? Bright?
It’s a simple exercise, but it’s a great way to start connecting what happened at origin with the flavours you’re experiencing in the cup.
Next month we’ll be diving a little deeper into regions and origins, exploring how terroir plays such a huge role in the coffee we all love to drink.
By Hayley Chillfox, Roastery Operator
