Which is Better: Sun-Dried or Washed Coffee Beans? Different Taste Profiles of Sun-Dried vs. Washed Coffee Processing Methods

Introduction to Natural and Washed Processing Methods

Traditional Natural Processing Method

This is one of the fundamental ways to process coffee cherries, also known as dry processing or the unwashed method. In Africa and other regions where water is scarce, it is used almost universally. Coffee cherries are dried whole until completely dry, and only then are the skin and pulp removed to obtain the beans. In the past, farmers simply dried the cherries in open courtyards, a rather crude approach that made the coffee prone to picking up unwanted flavors. As production techniques have advanced, however, many regions have switched to raised drying beds, which has greatly improved the reputation of naturally processed coffee.

Naturally processed coffee typically has a rich body and sweeter aromatics. Once the cherries are fully dried, they go into a huller that removes the dried skin and pulp, yielding green beans with the silverskin still attached. These are then sent to processing facilities for grading and further selection.

Washed Processing Method

Step 1: Cleaning and Separating Coffee Beans

The harvested coffee cherries are placed in water tanks for cleaning, which separates the mature fruit from floating leaves, debris, underripe cherries, and overripe cherries.

Step 2: Removing Fruit Skin and Pulp

After cleaning, the cherries pass through a depulping machine to strip away the skin and most of the fruit.

Step 3: Fermentation

After depulping, the beans still in their parchment are coated with a layer of mucilage (sometimes called pectin) that will not dissolve in water on its own. The beans are piled up to ferment, which rapidly breaks down the mucilage so it can be washed away easily. Wet fermentation can be done by submerging the beans in water in fermentation tanks, or dry fermentation can be done without soaking. How long fermentation takes depends on temperature, variety, the quantity of coffee, and the ripeness of the fruit - in most regions it averages 12-36 hours.

Step 4: Washing Parchment Coffee

As soon as fermentation is complete, the beans must be washed with flowing water. Healthy, mature beans sink to the bottom of the channel, while defective beans float to the surface. After washing, the endocarp (the parchment) still remains on the beans.

Step 5: Drying

The washed parchment coffee then needs to be dried, usually in the open air. The beans must be turned constantly to prevent unwanted fermentation, yet they must not dry too quickly - slow, gradual drying is essential, otherwise the beans can crack and lose aromatic compounds.

Knowledge Point

Coffee beans are the seed of the fruit of the coffee tree, a perennial evergreen shrub or small tree belonging to the Rubiaceae family.

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FrontStreet Coffee Recommendation

Washed processing is a water-based tradition that typically runs from flotation and depulping through soak fermentation, mucilage removal, washing or further soaking, and finally drying and hulling. The long soak triggers chemical changes inside the bean that consume much of its simple sugar while increasing organic acids. As a result, washed coffees preserve more of the bean's own character while showing bright fruit acidity and a clean, fresh cup.

If you want to taste washing at its best, try FrontStreet's Yirgacheffe Guodingding Cooperative. Farmers in the area harvest in small lots and send their cherries to be processed centrally, and this team from Guodingding village has become famous for its skilled, meticulous work. The washed process draws out jasmine florals and lively citrus acidity, and at a medium-light roast the coffee adds notes of green tea and honey. It works well as pour-over, cold brew, or even espresso.

For a bolder washed profile, FrontStreet's Kenya "Cherry Tomato" lot is a standout - Kenya excels at double fermentation washing, and the repeated rinsing and soaking gives the cup an intense juiciness reminiscent of cherry tomato, dried plum, snow pear, black plum, and yellow sugar. And if you prefer balance above all, Jamaica Blue Mountain - an island origin with limited sunshine, where washed processing was born - delivers hazelnut, cream, chocolate, and caramel in a perfectly even, well-rounded cup.