Coffee Processing Methods
Discover how different processing methods transform coffee cherries into the beans you brew, and how each technique shapes the flavor in your cup.
Processing Methods
Select a method to learn more about how it affects the coffee's flavor profile and characteristics.
Washed (Wet) Process
The most common processing method where the coffee cherry is removed before drying, resulting in clean, bright flavors.
Process Steps
- 1Coffee cherries are harvested at peak ripeness
- 2Cherries are pulped to remove the outer skin
- 3Beans are fermented in water tanks for 12-48 hours to remove mucilage
- 4Beans are washed thoroughly to remove all remaining fruit
- 5Clean beans are dried on raised beds or patios
- 6Beans reach 10-12% moisture content before hulling
Impact on Cup Profile
Flavor
Clean, bright, and clear flavor profile
Body
Light to medium body
Acidity
High, vibrant acidity
Common Flavor Notes
Citrus
Floral
Tea-like
Bright fruit
Drying Time
5-10 days
Risk Level
Medium
Popular Origins
Ethiopia, Kenya, Colombia, Central America
Quick Comparison
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| Method | Body | Acidity | Sweetness |
|---|---|---|---|
| Washed | Light | High | Clean |
| Natural | Full | Low | Very Sweet |
| Honey | Medium | Medium | Sweet |
| Anaerobic | Full | Bright | Complex |