Coffee Processing Methods: What's the Difference Between Natural, Washed, and Honey Processing?

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When purchasing specialty coffee, readers often notice processing methods labeled on the packaging bags. But what do these actually mean? And how do these processing methods affect the flavor of coffee beans? Today, FrontStreet Coffee will take you to uncover the three common processing methods for coffee beans. Before this, FrontStreet Coffee will first explain what coffee cherries are. Coffee beans are actually the seeds of coffee cherries, which are small, round, red fruits with thin and sweet flesh, while coffee beans are wrapped inside. Typically, one coffee cherry contains two coffee beans. The coffee we drink comes from coffee beans, while the flesh and skin of coffee cherries are discarded.

Before becoming coffee beans, coffee cherries must undergo processing. The processing methods vary by producing regions worldwide, but can be mainly divided into dry (natural) and wet (washed or semi-dry) methods.

After coffee cherries are harvested, they need to enter the processing stage. Coffee processing includes all necessary steps to separate coffee seeds (beans) from the remnants of coffee cherries, making them ready for the roasting stage. The methods used to process beans have a significant impact on the quality and flavor of coffee beans. For example, naturally processed Ethiopian coffee has fragrant blueberry aroma, while washed Kenyan beans have lively acidity.

Each coffee-producing region develops its own coffee bean processing methods, which typically depend on geographical characteristics, climate, and water resource availability. The processing process can create a good cup of coffee, but can also ruin it. If not done carefully, even the most carefully cultivated and harvested coffee fruits can have their quality affected. There are many ways to process coffee fruits. Some coffee farmers choose to process them themselves—they have their own machinery and maintain complete control over their coffee before selling. Other farmers sell coffee fruits to centralized processing stations, which are responsible for drying and/or hulling.

There are three main ways to process coffee beans that you're likely to encounter when buying coffee: natural, washed, and honey processing. Most specialty coffee packaging bags indicate the processing method.

Natural Processing Method

Coffee processed naturally or by "sun-drying" method has intense fruity aroma and unique flavors derived from coffee cherries. This method gives brewed coffee a deeper body with slightly subdued acidity. During the natural processing, coffee cherries are spread out to dry in the sun and must be regularly raked to prevent over-fermentation, rotting, or molding. It takes several weeks (depending on temperature and humidity) for coffee cherries to dry to the desired moisture level (about 10% to 12%), after which the dried pulp and parchment layer covering the seeds can be removed to prepare for the roasting stage. Some coffee professionals hold negative views about natural processing, feeling that the coffee tastes "dirty" or shows over-fermented fruity notes, but these flavors only occur when coffee cherries are not handled carefully. Some compare these flavors to natural wines—unadulterated, authentic flavors (natural wines retain more lively, even somewhat eccentric and fashionable flavors).

Natural processing is the oldest and most inexpensive method for processing coffee beans. Although some coffee farmers and experts consider it an inferior processing method, it's necessary for countries like Brazil and Ethiopia that lack water resources. Nevertheless, some farmers have recently been working to improve the natural processing method, hoping to produce excellent products that can change some negative perceptions.

Washed Processing Method

Coffee beans processed by the washed method, also known as "wet processing," produce clean and lively flavors. Compared to natural processing, the washed method brings out more delicate nuances, presents a lighter body, and delivers deeper acidity—characteristics that make washed beans the preferred type for many specialty coffee roasters.

During the washed processing process, large automated machines or smaller manual machines are used to first remove the pulp from the coffee seeds or squeeze them out from the cherries. The remaining skins are discarded into compost to make fertilizer or dried to make "cascara" (coffee cherry tea).

After the coffee beans are extracted from the pulp, they're still covered with a slippery mucilage layer. The beans must be soaked in water tanks for 12 to 72 hours. This process is called "fermentation," during which microorganisms feed on the sugary mucilage layer and consume it completely. Many factors affect fermentation time, such as temperature or water quality, but it's important not to let the seeds soak in water for too long, or they will over-ferment and ruin the flavor.

After fermentation, the seeds are soaked again in clean water or washed, then moved to patios or elevated drying beds to dry, or dried using mechanical dryers. Patios or elevated beds take several weeks, while machines take only a few hours. When the seed's moisture content dries to 10% to 12%, the coffee beans can be rested for two months, after which the parchment layer is removed, producing green beans ready for export and roasting.

Honey Processing Method

Honey processing, also known as "pulped natural drying" (also called semi-natural) or "semi-washed," falls somewhere between washed and natural processing. First, the pulp of coffee cherries is removed, but instead of soaking in clean water, the coffee beans are dried while still adhering to the mucilage layer. After drying, the coffee beans are rested for about two months before being milled (removing the parchment layer) and prepared for shipment.

Coffee farmers use this processing method due to environmental factors (water resource limitations) or style factors (achieving specific flavor profiles). When properly processed, honey-processed coffee also has clean mouthfeel and acidity similar to washed processing, while retaining some intense aromas and complex fruit flavors, making semi-naturally processed beans distinctive.

FrontStreet Coffee suggests that next time you can compare the flavors of these three different processing methods and identify the flavors and mouthfeel you prefer.

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