Is Your Coffee Washed, Fermented Natural or Honey Process?
The difference between coffee benefits lies in how the coffee beans are processed after they are harvested
from the coffee cherry.
Washed: In the washed method, the coffee cherries are first pulped to remove the outer layers before being
washed to remove the remaining mucilage using special equipment with no fermentation at all. This results in a
clean taste, but sometimes the full potential is not developed, producing flat flavor cups.
Fermented: In this method, the coffee cherries are harvested and then allowed to ferment before being washed
and dried. The fermentation process involves breaking down the sugary mucilage that surrounds the coffee
beans, which can add unique flavors to the final product. Fermented coffees tend to have a fruity and winey
flavor profile.
Natural: In the natural method, the coffee cherries are simply dried with the fruit still intact. This allows the
coffee beans to absorb the flavors of the cherry, resulting in a sweeter and fruitier taste profile. However,
natural coffees can be more susceptible to defects and spoilage due to prolonged exposure to the cherry.
Honey: The honey process, also known as semi-washed, involves removing the outer layers of the cherry but
leaving some of the mucilage intact. The coffee beans are then dried, allowing the remaining mucilage to
ferment and impart additional sweetness and complexity to the coffee. The degree of mucilage left on the bean
can vary from white, yellow, and red, to black honey, which will influence the flavor profile.
Each processing method creates a unique flavor profile, and the choice of method is often dependent on the
preference of the coffee roaster or the consumer.
