Natural Process

In the natural process, whole cherries are dried intact with the fruit still on the seed, usually on raised beds or patios for 2–4 weeks.

This extended contact with the fruit allows sugars and flavours to infuse the bean, producing a cup that’s fruit-forward, sweet, and round, often with berry, winey, or tropical notes, a fuller body and syrupy mouthfeel.

Because the entire cherry dries together, careful turning and sorting is required throughout the drying period to prevent over-fermentation or mould.

When managed well, the process can produce some of the most expressive coffees.

Washed Process

In the washed process, cherries are depulped to remove the skin and most of the fruit, then fermented and thoroughly washed to remove the remaining mucilage before drying on raised beds or patios.

This method highlights clarity of flavour and a taste of terroir in the cup, often producing brighter acidity, well-defined fruit or floral notes, and a lighter, more tea-like body.

Because most of the fruit is removed before drying, there is less influence from the sugars of the cherry and more emphasis on the inherent characteristics of the coffee itself.

When executed well, washed coffees are prized for their precision, balance, and transparency.

Honey Process

In the honey process (sometimes called pulped natural), cherries are depulped but some of the mucilage is left on the seed as it dries.

The result is a cup that feels plush and sweet, with gentle fruit character and a creamy texture, often sitting somewhere between the clarity of washed coffees and the fruit intensity of naturals.

The remaining mucilage contributes additional sugars during drying, which can enhance sweetness while still preserving balance and structure.

You may see yellow, red, or black honey — categories that indicate drying time and fruit contact, typically progressing toward deeper sweetness and heavier body.