Nav: Home > Coffee >

The Three Main Processing Methods of Coffee Beans - Characteristics of Major Coffee Bean Processing Methods

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Coffee Processing Method Introduction. Coffee Processing - COFFEE PROCESSING. Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family as a perennial evergreen shrub or small tree. Coffee processing refers to the long and complex journey from coffee cherry picking to the raw green beans.

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee - Introduction to Coffee Processing Methods

COFFEE PROCESSING

Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family of perennial evergreen shrubs or small trees. Coffee processing refers to the long and complex processing journey from fresh coffee cherry picking to green beans. Different regions, countries, and farms have different methods of processing coffee beans. Today, we will mainly introduce the three most basic processing methods.

Washed Processing Method

After depulping and fermentation, with at least three screenings, minimal residual mucilage, shortest drying time, clean flavor, high acidity, and low probability of defects.

The washed processing method is currently the most common coffee processing method in the Yunnan production region.

Processing method: After picking mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then enter a depulping machine for [② Depulping] to remove the skin and screen out unripe fruits, then go to a fermentation tank for [③ Fermentation] until the mucilage completely decomposes, enter [④ Cleaning channel] to wash away mucilage, after completion, drain the water, then go to a drying bed for [⑤ Drying] until reaching 12% moisture content, [⑥ Collection and bagging] to wait for hulling processing.

Because of the three screenings through floating selection, depulping, and mucilage washing, the processing results make the coffee bean flavor cleaner, while the concentrated and unified fermentation makes the coffee flavor more consistent and stable.

Natural Processing Method

Fermentation within the fruit skin, the most primitive coffee processing method, with the most thorough fermentation, the most difficult to precisely control results, producing the most aldehyde and lipid aromatic compounds from fermentation.

The natural processing method is the most primitive and ancient coffee processing method.

Processing method: After picking mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then drain water and go directly to a drying bed for [② Drying] until reaching 12% moisture content, [③ Collection and bagging] to wait for hulling processing.

Because fermentation continues throughout the drying process of fresh fruits (fermentation inside the fresh fruits) until the fresh fruits dry to 12% moisture content, with the longest drying time and highest degree of fermentation, the resulting flavors are more complex and the aroma is most intense. However, due to the long drying time and individual fermentation of fresh fruits, it is also one of the most difficult methods to control processing results and most prone to flavor defects.

Honey Processing

Drying with mucilage after depulping, not processed with honey - this method is called honey processing. Results often have jasmine, floral, and vanilla-like aromas, combining characteristics of both washed and natural processing methods, and saves more water resources than the washed method.

Honey processing has a fermentation degree between washed and natural methods, also called semi-washed semi-natural processing or depulped natural processing, with many similar names. The key to honey processing is drying with mucilage after depulping, so any processing method with these steps is actually honey processing.

Processing method: After picking mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then enter a depulping machine for [② Depulping] to remove the skin and screen out unripe fruits, then remove residual coffee fruit skins and transfer to a drying bed for [③ Drying] until reaching 12% moisture content, [④ Collection and bagging] to wait for hulling processing.

Because honey processing has a higher fermentation degree than washed but lower than natural, and during the drying process the parchment with mucilage undergoes fermentation, the aroma will have more floral and vanilla-like fragrances, while also having washed characteristics - it's a relatively balanced processing method.

Knowledge Point:

The best crops are grown in areas with higher altitude, fertile soil, rich in phosphorus, nitrogen, potassium, and mild climate.

In Summary:

FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee, and every month there are 3 low-discount coffee activities. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has been FrontStreet Coffee's principle for 6 years!