Washed vs. Natural Process

The way coffee is processed after harvest has a profound impact on the final cup profile. In the washed process, the mucilage is removed mechanically with water before drying, resulting in coffees with clean, bright acidity and greater clarity in the flavor profile. The natural process, where the bean dries inside the whole fruit, produces coffees with more body, sweetness, and pronounced fruity notes. The honey process is a middle ground, where part of the mucilage is left on the bean during drying.