Coffee Processing 101: Washed, Natural, and Honey Methods Explained

Coffee Processing 101: Washed, Natural, and Honey Methods Explained

If you’ve ever flipped over a bag of specialty coffee and spotted words like washed, natural, or honey processed, you’ve already encountered one of the most important parts of coffee’s journey from farm to cup: processing.

First things first, coffee “beans” aren’t actually beans at all! They’re the seeds inside the coffee fruit, also called a cherry. Processing is the series of steps that transforms those seeds from fresh fruit into the coffee seeds we roast. It’s not just a technical step; it’s also one of the biggest factors in flavor. The method used to process coffee can completely change how it tastes in your cup, from clean and tea-like to juicy and fruit-forward.

In this guide, we’ll walk you through the three most common methods — washed, natural, and honey — explain how they work, and help you understand what they mean when you’re choosing your next bag of coffee.



Natural Process (Dry Processed Coffee)

Natural processing is coffee in its most traditional form. It’s also one of the oldest methods, used for centuries in regions where water is scarce.

How it works:
After harvest, the entire coffee cherry — skin, fruit, and all — is spread out in thin layers to dry in the sun. This drying period can last weeks, during which time the seeds remain in contact with the fruit, absorbing sugars and flavor compounds. Once fully dried, the fruit is removed to reveal the green seeds inside.

Why it matters:
Because the seeds spend so much time inside the fruit, natural coffees tend to carry bold, fruit-forward flavors. You’ll often find tasting notes like blueberry, strawberry, or tropical fruit. This method also adds body and sweetness, making naturals a favorite for adventurous coffee drinkers who enjoy complex, jammy cups.

Taste profile:
Sweet, rich, and intensely fruity. Often heavier-bodied with lingering sweetness.

Explore:
If you’re curious about natural processed coffees, look for our single origins with berry or tropical fruit notes. Browse our Natural Processed Coffees.



Washed Process (Wet Processed Coffee)

Washed coffee, sometimes referred to as “wet processed,” is the most common method used in specialty coffee. It’s known for showcasing the coffee’s character with a clean, bright flavor.

How it works:
Right after harvest, the skin and most of the fruit are removed. The seeds are then soaked in water, allowing fermentation to break down the sticky mucilage layer surrounding them. After a thorough washing, they’re dried to the perfect moisture level.

Why it matters:
By removing the fruit early in the process, washed coffees allow the seed’s origin to shine through. If you’ve ever had a coffee described as “clean” or “bright,” chances are it was washed. This method emphasizes acidity and clarity, making it a go-to choice for single origins where farmers want to highlight terroir, or the unique characteristics of the soil, climate, and elevation where the coffee was grown.

Taste profile:
Clean, crisp, often with a citrusy or floral aroma. Bright acidity and a lighter body.

Explore:
If you love crisp, refreshing coffee with delicate notes, try one of our washed single origins. They also make excellent iced coffee and cold brew. Explore our Washed Coffees.



Honey Process (Pulped Natural Coffee)

Honey processing is the middle ground between washed and natural, and it’s one of the most exciting methods for flavor experimentation.

How it works:
After the outer skin of the cherry is removed, a layer of sticky fruit mucilage is intentionally left on the seed as it dries. This “honey” layer ferments slightly during drying, contributing to the coffee’s sweetness and complexity. Producers can adjust the amount of mucilage that remains, resulting in different “honey” styles, such as yellow, red, or black (the darker the color, the more mucilage).

Why it matters:
Honey-processed coffees are sought after for their balance. They combine some of the fruitiness of naturals with the clarity of washed coffees. They often have a syrupy mouthfeel and a mellow sweetness that appeals to both beginners and seasoned coffee drinkers.

Taste profile:
Smooth and sweet with gentle fruit notes. Less acidity than washed, more refined than natural.

Explore:
Honey process coffees are often produced in small batches, making them limited and special. We release them a few times a year — join our email list to be the first to know. Check out our Honey Process Coffees.



Which Coffee Processing Method Is Best?

There’s no single “best” method; it depends on what flavors you enjoy!

  • Washed: For bright, clean, and origin-driven flavor.

  • Natural: For bold, fruit-forward, and adventurous cups.

  • Honey: For balanced sweetness and a middle ground between the two.

Exploring different processing methods is one of the best ways to understand coffee’s diversity and discover what you love in a cup.



Ready to Taste the Difference?

Now that you know what makes washed, natural, and honey-processed coffees unique, you can shop with confidence and taste the impact of processing for yourself.

👉 Browse our full line of single-origin coffees and start exploring!