When you buy a bag of specialty coffee, you have probably noticed terms like “natural,” “washed,” or “honey” on the label. These words refer to the processing method, that is, how the coffee bean was separated from the fruit that surrounds it after harvesting. It might sound like a technical detail, but processing is one of the most decisive factors in the final flavor of your cup, as important as the botanical variety, altitude, or roast level.
From fruit to bean: understanding the structure
Before discussing methods, it helps to understand what the coffee fruit actually is. What we call the “bean” is in fact the seed of a fruit called the coffee cherry. This cherry has several layers:
- Skin (exocarp): the outer peel, which turns from green to red (or yellow) as it ripens
- Pulp (mesocarp): the fleshy, sweet part of the fruit
- Mucilage: a gelatinous, sugar-rich layer that surrounds the bean
- Parchment (endocarp): a thin membrane that protects the bean
- Bean (seed): the coffee itself, typically two beans per cherry
Processing is essentially the removal of these layers to arrive at the clean bean, ready for roasting. How this is done, and how long the bean remains in contact with the pulp and mucilage, is what defines the method.
Natural processing (dry)
The natural method is the oldest and, conceptually, the simplest. Harvested cherries are spread on patios or raised drying beds and dried in the sun with the entire fruit intact. The bean remains inside the cherry throughout the drying process, which can take two to four weeks depending on weather conditions.
How it works
- Cherries are harvested (ideally at peak ripeness)
- They are spread in thin layers for drying
- They are turned regularly to prevent uncontrolled fermentation and mold
- They dry until reaching approximately 11% moisture content
- The dried skin is removed mechanically (hulling)
Sensory profile
During drying, the sugars in the pulp and mucilage ferment and are partially absorbed by the bean. This results in coffees with:
- Full, velvety body
- Pronounced sweetness with notes of ripe fruit, dried fruit, and chocolate
- Lower, rounded acidity
- Complex flavor that may include wine-like, fermented, or tropical fruit notes
Well-executed naturals are intensely flavorful and aromatic. However, the method is riskier: if drying is not precisely controlled, undesirable fermented flavors, mold, or batch inconsistency can develop.
Where it is most common
Natural processing is traditional in regions with dry climates during harvest, such as the Cerrado Mineiro in Brazil, Ethiopia (Sidamo, Guji), and parts of Yemen. It is also the historical method in Brazil, which for centuries dried the majority of its coffee this way.
Washed processing (wet)
The washed method is nearly the opposite of the natural. The pulp and mucilage are removed from the bean before drying, usually with the aid of water. The goal is for the bean to dry clean, expressing its intrinsic characteristics without the influence of prolonged fruit fermentation.
How it works
- Cherries are harvested and taken to a water tank (unripe or defective cherries float and are removed)
- The skin and pulp are mechanically removed by a depulper
- Beans with mucilage are placed in fermentation tanks for 12 to 48 hours
- Fermentation dissolves the mucilage, which is then washed away with clean water
- The clean beans are dried on patios or in mechanical dryers
Sensory profile
Without the influence of fruit sugars, washed coffee tends to express more directly the characteristics of the terroir, variety, and altitude:
- Bright, defined acidity, often citric or malic
- Light to medium body
- Cup clarity (absence of residual or muddy flavors)
- Floral, citric, and herbal notes
- More delicate, transparent flavor
The washed method is considered more predictable and consistent because there are fewer uncontrolled variables. This explains why many of the highest-scoring coffees in competitions are washed: cup clarity allows subtle nuances to stand out.
Where it is most common
Washed processing predominates in Central America (Colombia, Guatemala, Costa Rica), East Africa (washed Ethiopia, Rwanda, Burundi, Kenya), and on many specialty coffee farms around the world.
Honey processing (semi-washed)
The honey method occupies a middle ground between natural and washed. The skin and pulp are removed, but some or all of the mucilage is kept on the bean during drying. The name “honey” does not refer to the sweetener but to the sticky texture of the mucilage coating the bean.
Honey variations
The method can be subdivided according to how much mucilage is retained:
- White honey: minimal mucilage, result closer to washed
- Yellow honey: light mucilage, faster drying
- Red honey: moderate mucilage, slower drying
- Black honey: all mucilage retained, very slow and controlled drying
The more mucilage retained and the slower the drying, the closer the profile approaches a natural coffee.
Sensory profile
- Medium to full body
- Sweetness higher than washed but with more clarity than natural
- Acidity present but gentle
- Notes of fruit, honey, caramel, and brown sugar
Honey processing is particularly popular in Costa Rica, El Salvador, and Brazil, where producers experiment with different gradations to create unique sensory profiles.
Impact on SCA score and price
The Specialty Coffee Association (SCA) uses a scale from 0 to 100 to evaluate coffee quality. Coffees scoring 80 points or above are considered “specialty.” The processing method influences several of the evaluated criteria:
- Fragrance/Aroma: naturals often score highly here due to aromatic intensity
- Acidity: washed coffees frequently stand out for bright, defined acidity
- Body: naturals and honeys tend to score well in body
- Cup clarity: washed coffees generally lead in this category
- Sweetness: honeys and well-processed naturals score high
In practice, no method is inherently superior. All three can produce coffees above 85 points (considered excellent) when executed with care. The difference lies in the sensory profile, not in absolute quality.
Regarding price, naturals used to be cheaper because they require less infrastructure. However, as naturals gained appreciation in the specialty market, that logic shifted. Today, well-executed naturals can command prices as high as washed coffees of the same score. Honeys, especially black honeys, demand intensive labor and are priced accordingly.
Which should you choose?
The choice between natural, washed, and honey is above all a matter of personal preference:
- If you enjoy fruity, sweet, and full-bodied coffees, try a natural
- If you prefer clarity, vibrant acidity, and delicacy, go with washed
- If you want the best of both worlds, a honey may be the way
The most interesting approach is to taste all three methods side by side, preferably with coffees from the same region or variety. That way you isolate the processing variable and clearly perceive how each method transforms the bean.
Visit Consciencia Cafe near Iguazu Falls and taste the difference between natural, washed, and honey coffees. Our team can guide you through a tasting and help you discover which processing method suits your palate best.