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Knowledge Base

Coffee Processing Methods

Between picking and export, processing decides more of a coffee's flavor than any other step a producer controls. These guides explain each method step by step — what it does to the cup, how long it takes, what can go wrong, and which origins have made each technique their signature.

Washed Process

Clean, articulate cups with bright acidity and clear varietal character.

Drying: 6–12 days on raised beds depending on weather.

Natural Process

Heavy body, intense berry and tropical fruit, lower perceived acidity, wine-like sweetness. Signature profile of Ethiopian and Brazilian naturals..

Drying: 14–30 days depending on climate and bed loading.

Honey Process

Rounder body and more sweetness than washed, cleaner than natural.

Drying: 10–20 days; darker honey grades dry slower by design.

Anaerobic Fermentation

Amplified sweetness and exotic notes — cinnamon, red wine, tropical punch.

Drying: Follows the finishing style: 10–25 days.

Carbonic Maceration

Winey, jammy fruit, banana and bubble-gum esters, silky body.

Drying: 15–30 days for whole-cherry finishes.

Wet Hulling

Earthy, cedar, dark chocolate, herbal savory notes.

Drying: Split across two stages; typically 5–10 days total in Sumatran conditions.

Extended Fermentation

Intensified fruit, syrupy body, lingering sweetness.

Drying: 8–15 days on raised beds.

Double Fermentation

Layered acidity and stacked fruit notes with long finishes.

Drying: 10–18 days.

Anaerobic Natural

Very intense: winey berries, rum, cacao, warm spice.

Drying: 21–35 days whole-cherry drying after fermentation.

Experimental & Innovation Processing

Ranges from subtly enhanced sweetness (yeast inoculation) to radical profiles (co-ferments, koji).

Drying: Technique-dependent; usually extended.