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Main Coffee Bean Processing Methods: Washed Processing Means Clean Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Introduction to Coffee Processing Methods. Washed Processing (Washed): After depulping, the coffee undergoes fermentation and at least three screenings, resulting in minimal residual mucilage, shortest drying time, clean flavor, high acidity, and low defect probability. Processing method: After harvesting ripe coffee cherries...

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

FrontStreet Coffee - Coffee Processing Methods Introduction

Washed Processing Method

After depulping, fermentation occurs, followed by at least three screenings, resulting in minimal residual pectin. This method has the shortest drying time, produces clean flavors, high acidity, and low probability of defects.

Processing method: After harvesting mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then enter a depulper for [② Depulping] to remove the fruit skin and screen out unripe fruits. They then go to fermentation tanks for [③ Fermentation] until the pectin completely decomposes, followed by [④ Washing channels] to clean the pectin. After draining moisture, they are moved to drying beds for [⑤ Drying] until reaching 12% moisture content, then [⑥ Collection and bagging] await hulling and processing.

Natural Processing Method

Fermentation occurs within the fruit skin. This is the most primitive coffee processing method, with the most thorough fermentation, making it one of the most difficult methods to precisely control the results. It produces the highest amount of aldehyde and lipid aromatic compounds from fermentation.

The Natural processing method is the most primitive and ancient coffee processing technique.

Processing method: After harvesting mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then are drained and moved directly to drying beds for [② Drying] until reaching 12% moisture content, followed by [③ Collection and bagging] await hulling and processing.

Because fermentation continues throughout the drying process of the fresh cherries (fermentation inside the fresh cherries) until they reach 12% moisture content, this method has the longest drying time and highest fermentation degree. Therefore, it produces more complex flavors and the most intense aroma. However, due to the long drying time and individual fermentation of fresh cherries, it's also one of the processing methods most difficult to control and most prone to flavor defects.

Honey Processing Method

After depulping, drying with pectin. This method is called Honey processing not because it's processed with honey. Results typically have jasmine, floral, and vanilla-like aromas, combining characteristics of both washed and natural processing methods, while saving more water resources than the washed method.

Honey processing has a fermentation degree between washed and natural methods. It's also called semi-washed semi-natural processing or depulped natural processing, with many similar names. The key to Honey processing is drying with pectin after depulping, so any processing method with this step is essentially Honey processing.

Processing method: After harvesting mature coffee cherries, they undergo [① Floating selection] to remove floating dry fruits, then enter a depulper for [② Depulping] to remove the fruit skin and screen out unripe fruits. After removing residual coffee cherry skins, they are moved to drying beds for [③ Drying] until reaching 12% moisture content, followed by [④ Collection and bagging] await hulling and processing.

Because Honey processing has a higher fermentation degree than washed but lower than natural, fermentation occurs with parchment and pectin during the drying process. The aroma will have more floral and vanilla-like fragrances, while also maintaining characteristics of washed processing, making it a relatively balanced processing method.

Knowledge Point

Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family of perennial evergreen shrubs or small trees.

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