Washed, Natural, Honey: Coffee Processing Explained

Spotted: three little words on every coffee bag that nobody ever explains. Washed. Natural. Honey. Consider this your decoder.

Short answer: Processing is how the fruit is removed from the coffee bean after picking. Washed coffees taste clean and bright. Naturals taste fruity and heavier. Honey sits in between. Anaerobic and co-fermented coffees are the wild ones.

• Washed: Fruit removed before drying. Clean, bright, clear flavours
• Natural (dry): Cherries dried whole. Fruity, jammy, sometimes wine-like
• Honey: Some fruit left on while drying. Sweetness between washed and natural
• Anaerobic: Fermented in sealed tanks without oxygen. Intense and fruit-forward
• Co-fermented: Fermented with added fruit. The loudest fruit of all

Why it matters

Coffee is the seed of a fruit. Between picking and drying, that fruit ferments, and how long and in what conditions changes the flavour as much as the farm or the roast. Producers now borrow methods from winemakers and brewers to steer it on purpose.

Washed

The skin and pulp come off soon after picking, and the beans are fermented briefly, rinsed and dried. You taste the coffee itself more than the process. Ours: Peter Seed, Papua New Guinea and Kenya Malaki. See all washed coffees.

Natural

The whole cherry is dried with the fruit still on, and the cup usually tastes fruitier and sweeter. Expect berries, jam and a fuller body. It is the oldest method and the riskiest to dry well. Ours: The Mad House, Pelaez Catiope and Kokose Natural. See all natural coffees.

Honey

The skin comes off but some sticky fruit stays on the bean while it dries. No honey is involved; the name comes from the texture. The cup lands between washed clarity and natural sweetness.

Anaerobic

The coffee ferments in sealed tanks with no oxygen, which lets the producer control time and temperature closely. The result is intense, fruity and sometimes boozy. Not everyone loves it. We do. See our anaerobic coffees.

Co-fermented

Fruit goes into the tank with the coffee. Read what co-fermented coffee is, or try Piña Colada.

Quick answers

Which process is best?

None. Washed is best if you like clean and bright; natural if you like sweet and fruity.

Does “washed” mean cleaner or safer?

No. It only describes how the fruit was removed. Each one is then roasted to suit that coffee.

Which should a beginner start with?

A natural with chocolate notes, like The Mad House, is the easiest to like.

Read next: What Is Co-Fermented Coffee? · Terroir vs Fermentation: Who Gets Credit for the Flavour? · Coffee Acidity, Explained

You know you love it.
xoxo, The Angry Roaster