Washed, Natural, Honey

Before a coffee cherry becomes the bean in your cup, the fruit flesh has to go. How that happens decides a large part of the flavour – often more than the variety itself.

Washed

The fruit flesh is removed completely before drying, and the bean ferments in water. The result: a clear, clean cup with lively acidity – the origin shows through distinctly. The most common process in specialty coffee.

Natural

The cherry dries whole – fruit flesh and all – in the sun. The bean draws sweetness and fruit aromas from the fruit: often berry, tropical fruit, wine. Full body, less acidity, more character – but harder to keep consistent.

Honey

The middle path: part of the sticky fruit flesh (the «mucilage», hence «honey» – not because it tastes of honey) stays on the bean during drying. The result sits between washed and natural: sweet and round, yet still clear.