Washed (Wet)
Pulp is removed, beans fermented in water and washed. The most used method worldwide.
TasteHigh acidity, clean, transparent, light body. Focus on terroir.
Coffee explorer
Coffee Processing Methods
What happens between cherry and green bean shapes a huge part of the flavor. Here is what each method does to your cup.
Traditional methods
The classics. Processing can shape a huge part of what you taste in the cup.
Double/Triple Washed
Extra wash cycles after fermentation. Typical for Kenya and Rwanda. Removes all residue.
TasteExtremely clean, sparkling, complex acids, very clear.
Natural (Dry)
Coffee cherries dry whole in the sun. Fermentation happens in the fruit. Oldest method.
TasteSweet, fruity (jam), full body, sometimes "funky" or wine-like.
Pulped Natural
Skin removed, but dried directly without fermentation. Popular in Brazil (also called "Semi-washed").
TasteSweeter than Washed, less wild than Natural. Nuts, chocolate, light fruitiness.
Honey
Skin removed, but (some of) the sticky mucilage remains during drying.
White (least mucilage) → Yellow → Red → Black (most mucilage).
TasteBalance between Washed and Natural. Sweet, syrupy, medium acidity.
Honey - White
Least mucilage (10-20%). Closer to Washed in taste.
TasteClear, lightly sweet, clean acidity. Almost Washed-like.
Honey - Yellow
About 25-50% mucilage. Balanced profile.
TasteSweet, lightly fruity, balanced acidity.
Honey - Red
About 50-75% mucilage. More body and sweetness.
TasteSweet, fruity, more body, lower acidity.
Honey - Black
Most mucilage (75-100%). Closer to Natural in taste.
TasteVery sweet, fruity, full body. Almost Natural-like.
Wet Hulled (Giling Basah)
Unique to Indonesia. Beans are hulled while still wet (30-50% moisture).
TasteEarthy, spicy, tobacco, leather, heavy body, very low acidity.
Modern & experimental
Controlled fermentation, oxygen-free tanks and fruit co-ferments: the competition-table methods.
Anaerobic
Fermentation in oxygen-free tanks. Can be Washed or Natural.
Intense, spicy (cinnamon), liqueur-like, complex.
Carbonic Maceration
The wine world's gift to coffee. Borrowed from Beaujolais Nouveau, whole cherries ferment in CO2-rich tanks. Think: wine harvest party vibes.
Lively, banana, bubblegum, red fruit, effervescent.
Extended Fermentation
Longer fermentation time (48-120+ hours). Intensifies flavors but risky.
More intense fruit, more complexity, can become "boozy".
Lactic
Anaerobic fermentation directed by lactic acid bacteria.
Creamy mouthfeel, yogurt, peach, tropical fruit.
Thermal Shock
Washing with hot water, then "shocking" with ice-cold water.
Extreme aroma retention, polished, floral and clear.
Co-Ferment
Fruit, herbs or yeasts added during fermentation.
Explosive fruit (strawberry, passion fruit), sometimes candy-like.
Yeast Inoculation
Specific yeast strains added for controlled fermentation.
More consistent than wild, specific flavor notes possible.
Monsooned
Indian process: beans exposed to humid monsoon winds.
Mellow, woody, spicy, salty, almost no acidity.
Aged/Barrel Aged
Green beans aged in whisky, rum or wine barrels.
Vanilla, oak, whisky/rum notes, sweet and complex.
Koji Fermentation
The sake world meets coffee. Uses Aspergillus oryzae (the same mold that makes miso, sake, and soy sauce) to break down the cherry. Japan's gift to processing innovation. Extremely controlled, extremely trendy.
Umami, sake-like, amazake sweetness, sometimes mushroomy. Unlike anything else.
Double/Multi-Stage Fermentation
Why ferment once when you can ferment twice? Two (or more) distinct fermentation phases, often combining methods. Example: aerobic wash, then anaerobic in sealed tanks. Layers complexity upon complexity.
Layered fruit, wine-like depth, often tropical and berry notes. More controlled than single fermentation.
Freeze/Cryogenic
Freezing cherries before or during processing. The ice crystals break cell walls, releasing more sugars and aromatics. Still experimental, but results can be mind-blowing. Think: coffee science fiction.
Intense sweetness, clean fruit, almost candy-like clarity. Amplified origin character.
Infused/Flavored Process
The controversial one. Coffee fermented with fruit, herbs, or flavor extracts added. Purists call it cheating. Fans call it innovation. The truth? It exists, it's popular, and honesty matters. Always disclosed by reputable roasters. Not the same as artificially flavored coffee.
Depends on what's added: strawberry, cinnamon, citrus oils, etc. Can be incredible or gimmicky.