The Complete Guide to Natural vs. Washed Process Coffee

If you've ever browsed specialty coffee and wondered why one bag says "washed" and another says "natural" — you're not alone. Coffee processing is one of the most misunderstood parts of the journey from farm to cup, yet it's one of the biggest factors shaping what ends up in your mug.

This guide breaks it all down: what each method is, how it affects flavor, and which coffees in our lineup showcase each process at its best.

What Is Coffee Processing?

After coffee cherries are harvested, the fruit surrounding the bean has to be removed before the bean can be dried, roasted, and brewed. How that fruit is removed is what we call the processing method — and it dramatically changes the flavor of the final cup.

There are three primary methods: washed (wet), natural (dry), and honey (pulped natural). A fourth — wet-hulled — is unique to Indonesia. Each produces a distinctly different flavor profile from the same raw cherry.

Washed Process (Wet Process)

How It Works

In washed processing, the coffee cherry's outer skin is removed immediately after harvest using a depulping machine. The beans are then fermented in water tanks for 12–72 hours to break down the remaining mucilage (the sticky fruit layer), washed clean with fresh water, and then dried on raised beds or patios.

Flavor Profile

Because the fruit is removed before drying, washed coffees express the terroir of the bean itself — the soil, altitude, and variety — with minimal fruit influence. Expect:

• Clean, bright acidity
• Clarity of flavor — individual notes are easier to distinguish
• Floral, citrus, and tea-like qualities
• Lighter body

Best For

Coffee drinkers who love nuance, brightness, and complexity. Washed coffees reward slow brewing methods like pour-over and Chemex.

Our Washed Coffees

The majority of our single-origin lineup is washed — because we love the clarity it brings to each origin's unique character:

• Colombia Single-Origin Coffee — bright citrus acidity, caramel sweetness
• Costa Rica Medium Roast — clean, balanced, honey and stone fruit notes
• Guatemala Single Origin Coffee — brown sugar, milk chocolate, gentle acidity
• African Espresso Blend — double-fermented washed Kenya beans plus Tanzania and Ethiopia; intensely bright with dark fruit and blackcurrant
• Colombia Single Origin Coffee — smooth, nutty, subtle fruit
• Tanzania — winey acidity, dark fruit, full body
• Peru Medium Roast Coffee — mild, sweet, cocoa and walnut
• Honduras Single Origin Coffee — toffee, red apple, clean finish

Natural Process (Dry Process)

How It Works

In natural processing, the whole coffee cherry — fruit and all — is dried in the sun on raised beds or patios for 3–6 weeks. The bean ferments slowly inside the fruit as it dries, absorbing sugars and flavors from the surrounding pulp. Once fully dried, the fruit is hulled away mechanically.

It's the oldest processing method in the world, originating in Ethiopia and Yemen where water was scarce.

Flavor Profile

Natural coffees are the bold, fruit-forward expression of coffee. The extended contact with the fruit cherry produces:

• Intense berry and stone fruit flavors (blueberry, strawberry, peach)
• Wine-like, fermented complexity
• Heavy, syrupy body
• Lower perceived acidity
• Sweetness that needs no sugar

Best For

Coffee drinkers who love bold, expressive cups. Naturals shine in French press, cold brew, and espresso — anywhere you want richness and body.

Our Natural Coffees

• Ethiopia Natural Single-Origin Coffee — the gold standard of natural processing; expect blueberry, jasmine, and dark chocolate in every sip
• Brazil Santos — sun-dried natural with chocolate, hazelnut, and low acidity; a classic espresso base

Honey Process (Pulped Natural)

How It Works

Honey processing is the middle ground. The skin is removed (like washed), but some or all of the mucilage is left on the bean during drying (like natural). The amount of mucilage left determines whether it's a Yellow, Red, or Black Honey — with Black Honey having the most fruit contact and the boldest flavor.

Flavor Profile

Honey coffees split the difference between washed clarity and natural richness:

• Stone fruit sweetness (apricot, peach, plum)
• Smooth, medium body
• Mild acidity
• Caramel and brown sugar undertones

Wet-Hulled Process (Giling Basah)

How It Works

Unique to Indonesia — particularly Sumatra and Bali — wet-hulling involves removing the parchment layer from the bean while it still has high moisture content (unlike other methods where the bean is fully dried first). This produces a distinctive, earthy character unlike anything else in the coffee world.

Flavor Profile

• Full, heavy body
• Earthy, herbal, cedar, and dark chocolate notes
• Low acidity
• Rustic complexity

Our Wet-Hulled Coffees

• Sumatra Medium-Dark Roast — classic Giling Basah; dark chocolate, cedar, earthy depth
• Bali Blue Single-Origin Coffee — wet-hulled with a smoother, more refined profile than Sumatra; dark cocoa and subtle spice

Processing Method vs. Roast Level: What Matters More?

Both matter — but processing sets the flavor foundation, while roast level shapes the expression. A light roast on a natural Ethiopian will be explosively fruity and floral. A dark roast on the same bean will mute those fruit notes and bring forward chocolate and caramel. Understanding both gives you full control over your cup.

How to Choose Based on Your Taste

The Bottom Line

Processing method is the single biggest variable most coffee drinkers don't know to look for — and once you start paying attention to it, you'll never shop for coffee the same way again. Whether you're drawn to the crystalline clarity of a washed African espresso blend or the jammy depth of an Ethiopian natural, understanding the process behind your cup makes every sip more intentional.

Ready to explore? Browse our Premium Single Origin Collection and filter by the processing method that speaks to you.