While coffee lovers often focus on bean variety and origin, did you know that there’s another factor that dramatically influences a coffee’s taste?

Coffee processing, the transformation of cherry into bean, is a critical step in determining a coffee’s final flavor. From the sun-dried simplicity of natural processing to the meticulous washing and fermentation of wet processing, each method imparts unique characteristics.

What are the different coffee processing methods?

Coffee is processed in many ways but we’re focusing on the three traditional methods: natural, washed, and honey. Let’s explore how these methods shape the complex and nuanced world of coffee flavor.

Natural processing

The natural, or dry, processing method is one of the oldest and simplest ways to prepare coffee beans.

After harvesting, ripe coffee cherries are laid out on drying patios or raised beds to dry in the sun. This process can take several weeks, depending on climate conditions. As the cherries dry, a natural fermentation occurs within the fruit, influencing the flavor profile of the beans.   

Because of the extended contact between the bean and the fruit during drying, natural process coffees are often characterized by full-bodied, complex flavors with notes of fruit, sweetness, and sometimes even wine-like characteristics. However, the process is susceptible to defects if not carefully monitored, as rain or humidity can ruin the entire crop.   

Washed (wet) processing

Unlike natural processing, washed coffee undergoes a more intricate process. 

Upon harvest, the outer skin and pulp of the coffee cherries are removed. The remaining coffee beans, covered in a sticky mucilage, are then fermented in water to remove this substance. This fermentation process is crucial for developing the coffee’s flavor profile. Following fermentation, the beans are washed to remove any remaining impurities and then dried, either in the sun or mechanically.

Washed coffees are generally characterized by their clean and bright cup profile. They often exhibit pronounced acidity, floral or citrus notes, and a crisp, clear taste. 

This processing method is commonly used to produce high-quality Arabica coffees, as it helps to highlight the bean’s inherent characteristics.

Honey processing

Honey processing is a hybrid method that falls between natural and washed processing.

After harvesting, the coffee cherries are pulped to remove the outer skin, but a portion of the sweet, sticky mucilage is left intact. The beans are then dried with the remaining mucilage adhering to them. This process lends its name to the method, as the coffee beans resemble honey-coated seeds.

Honey processed coffees offer a balance between the sweetness and complexity of natural coffees and the clarity of washed coffees. The flavor profile often showcases intense fruit notes, with varying levels of sweetness depending on the amount of mucilage left on the bean. This processing method allows for a wider range of flavor possibilities, making for a more complex cup.

In Brazil, the term “pulped naturals” is more common for honey processed coffees.

Other types of coffee processing methods

Coffee is always evolving and these days, it’s not hard to come across newer and experimental types of coffee processing methods. These include anaerobic process and carbonic maceration.

Anaerobic processing is a technique where coffee cherries or pulped coffee is fermented in airtight containers without oxygen. The absence of oxygen creates unique fermentation conditions, producing distinctive acids like lactic acid. These acids contribute to intense, complex flavors often described as juicy, fruit-like, or even funky. 

Carbonic maceration, a method inspired by winemaking, involves placing whole, unripe coffee cherries in an airtight container pumped with carbon dioxide. This creates a controlled fermentation process where the fruit ferments from the inside out. The resulting coffee often exhibits complex “boozy” flavors, similar to red wine. 

Wrapping up

Coffee flavor is a complex interplay of factors, including bean variety, terroir, roasting, brewing methods, and as you’ve learned, coffee processing. From the classic natural and washed processes to innovative techniques like carbonic maceration, each technique unveils a distinct spectrum of taste. So, the next time you savor a cup, consider the fascinating process that transformed the bean from cherry to brew.