What Is coffee processing and why does It matter

When we talk about coffee, we often focus on variety, country of origin, altitude, or roasting. But there is another factor that plays a huge role in the final flavor profile: processing, or process. In simple terms, process is the way the coffee cherry is transformed into green coffee, ready to travel from the farm to the roastery. Processing is not just a technical stage of production; it is one of the points where the producer can highlight, refine, or even transform the character of a coffee.

The main processing methods we commonly encounter are: natural, washed, and honey.

In the natural process, the coffee cherries are dried whole, with the fruit still surrounding the seed. As the bean remains in contact with the sugars and aromas of the fruit, the result can be sweeter, fruitier, and often fuller in body. It is one of the oldest coffee processing methods and is commonly used in regions with a dry climate. However, it requires great attention during drying in order to avoid unwanted fermentation or defects. A great example of an expressive natural is our Gargari Gutity Supernatural from Ethiopia — a coffee that showcases exactly what natural and supernatural processing can achieve.

In the washed process, the fruit is removed relatively quickly after harvest. The beans then go through stages where the mucilage is removed, usually with water and controlled fermentation, before drying. The result is usually cleaner, brighter, and more precise in the cup. Washed coffees often highlight acidity, variety, and terroir more clearly — in other words, the character of the place where the coffee was grown. Our Don Pilo from Guatemala is a beautiful example: a fully washed coffee with clarity and elegance in every cup.

In the honey process, the outer skin of the fruit is removed, but part of the sweet, sticky mucilage remains on the bean during drying. The name “honey” does not mean that honey is used; it refers to the texture and sticky feel of the bean at this stage. Because more sugars remain on the surface of the bean during processing, honey coffees usually show increased sweetness, a fuller body, and a rounder mouthfeel in the cup.

Beyond these classic methods, in recent years we have seen more and more experimental processes. The anaerobic process takes place in an oxygen-free environment, usually in sealed tanks, allowing for more controlled fermentation and often more intense, complex aromas. In some cases, selected yeasts or even fruits are used, with the goal of guiding fermentation and creating more distinctive flavor characteristics. There are also methods such as carbonic maceration, inspired by winemaking, as well as more intense versions of natural processing, often referred to as supernatural coffees, where the aim is an extremely expressive, sweet, and fruit-forward result.

Ultimately, processing is one of the most important factors in how we experience a coffee. It can make a coffee cleaner and brighter, sweeter and fruitier, juicier, funkier, or more complex. There is no single “best” processing method for every coffee. There is, however, the right method for each lot, each producer, and each desired flavor direction. And that is what makes specialty coffee so fascinating: behind every cup, there is a series of decisions that begin long before roasting — already at the farm.