As coffee drinkers grow more flavor-conscious and producers experiment with innovative technologies, coffee processing methods have expanded far beyond tradition. Most modern techniques are rooted in the two foundational processes: natural (dry) and washed (wet). By tweaking or layering new steps onto these methods, producers can unlock entirely new flavor profiles.

Before diving into other styles like honey or anaerobic processing, let’s first explore the key characteristics, pros and cons, and flavor differences of the two most essential approaches: natural and washed.

What Is Coffee Processing?

Coffee beans are the seeds of the coffee cherry, and before they can be roasted, they must be separated from several surrounding layers: the skin, pulp, mucilage, and parchment.

This transformation is known as coffee processing, and it plays a central role not just in preparing the beans for export and storage—but also in defining their flavor profile.
It’s one of the most important factors shaping how a coffee ultimately tastes.

Among the many coffee processing methods in use today, the two most common are natural (dry) and washed (wet). Other popular styles, such as wet-hulling and honey processing, are essentially variations that modify the details of these two core methods.

Properly processed beans are easier to store and ship, less prone to spoilage, and more stable in quality. But perhaps most importantly, processing shapes the taste of the final cup.

This is because the degree and type of fermentation a bean undergoes during processing can dramatically affect the way it tastes.

For example:

• In the natural process, the whole cherry is dried intact, allowing the bean to absorb sugars and flavor compounds from the surrounding fruit. This method often yields a cup profile marked by elevated sweetness, fruit-forward notes, and a rich, full-bodied mouthfeel—though specific results can vary by origin and execution.
• In contrast, the washed process removes the coffee cherry’s outer layers—mainly the skin and pulp—early on, which helps limit fermentation’s impact on flavor development. This results in a much cleaner, brighter cup with crisp acidity and clarity in flavor.

👉 Read More: A guide to coffee processing methods

Natural Process: Bold and Distinctive Flavor

The natural process, also known as dry processing, depends heavily on stable weather—especially strong sunlight. In regions where rainfall is frequent or humidity is high, this method becomes difficult to manage. However, because it relies on natural sun drying and doesn’t require complex infrastructure, it remains one of the most traditional and widely used methods, especially in smallholder contexts.

Processing Steps

1. Density sorting
   The quality of the coffee cherries has a direct impact on the final cup. The first step is to submerge freshly harvested cherries in a tank of water to sort them by density. Low-density cherries—typically unripe or defective—float to the surface, while ripe, dense cherries sink to the bottom and are selected for further processing.
2. Sun drying
   The selected whole cherries are laid out under the sun to dry, undergoing both natural fermentation and moisture loss during the process. Workers must regularly turn the cherries to ensure even exposure and consistent drying. Once the moisture level drops to around 10–12%, the drying phase is considered complete.
3. Hulling and collection
   After drying, the cherries are sent through a hulling machine to remove the outer layers. What remains are green coffee beans, ready for storage or export.

Flavor Profile

Because the beans remain enclosed within the whole cherry during drying, they undergo a longer and more complex fermentation process. This often results in a cup with elevated sweetness, intense fruitiness, and a round body. Acidity tends to be softer and more integrated compared to washed coffees.

Advantages

• Low technical barrier; accessible to small producers
• Lower processing cost compared to other methods
• Requires minimal water, making it suitable for regions with limited water access
• Tends to produce sweeter, fruitier profiles that are easy for consumers to enjoy

Drawbacks

• Drying is highly dependent on weather; overcast or rainy conditions require extended drying times
• Outdoor drying exposes the cherries to risks such as contamination from dust, leaves, or animal activity, which can lead to inconsistent quality
• Requires intensive labor to turn the cherries regularly, increasing time and labor costs

Washed Process: Clean and Bright in the Cup

Compared to natural processing, the washed method is less dependent on weather conditions, making it suitable for a wider range of regions. However, it requires significant access to water and specialized equipment, which means it’s typically carried out at larger processing stations with more resources.

What sets the washed process apart is the level of control it offers—especially during fermentation and drying. This results in greater consistency from batch to batch, making it one of the most stable and predictable processing methods in the coffee industry.

Processing Steps

1. Density sorting
   Freshly harvested cherries are placed in a water tank to be sorted by density. Underripe or lower-quality cherries float, while ripe, dense ones sink to the bottom and are selected for further processing.
2. Depulping
   The sorted cherries are then fed into a depulping machine, which removes the outer skin and pulp, leaving behind beans still covered in mucilage.
3. Fermentation and washing
   The mucilage-covered beans are soaked in water to ferment. During this stage, the mucilage breaks down and loosens, making it easier to remove. Once fermentation is complete, the beans are thoroughly washed with clean water to remove any remaining mucilage and impurities.
4. Drying and hulling
   The washed beans are then dried—either under the sun or using mechanical dryers—until they reach the desired moisture content. Finally, they go through a hulling machine to remove the parchment layer, resulting in green coffee beans ready for storage or export.

Flavor Profile

Because most of the fruit layers—such as the skin, pulp, and much of the mucilage—are removed before fermentation, washed coffees tend to have a clean, crisp flavor profile. They’re often known for their lively acidity, commonly showing notes of citrus, berries, or apple. Sweetness and fruitiness are present but typically more delicate and refined.

Advantages

• Less prone to contamination, since the skin and pulp are removed early in the process. This lowers the risk of mold or spoilage.
• Offers high control and consistency across batches, making it one of the most stable processing methods.
• Less affected by weather conditions, making it suitable for a wide range of growing regions.
• Easily standardized, allowing for large-scale production.

Disadvantages

• Requires a large amount of water, making it unsuitable for regions with limited water resources.
• The need for both water and specialized equipment leads to higher overall processing costs.
• Poor control of fermentation timing can result in over- or under-fermentation, negatively affecting the final flavor.

A Quick Comparison: Natural vs. Washed Process

 

	Natural Process	Washed Process
Processing Conditions	Sun-dependent; weather-sensitive	Water-based; less affected by climate
Technology & Equipment	Low-tech; accessible for small producers	Requires water and specialized equipment
Processing Steps	Whole cherries sun-dried with regular turning → hulled after drying	Skin and pulp removed → fermented → washed → dried → hulled
Flavor Profile	Pronounced sweetness, bold fruit, round acidity, fermentation complexity	Bright acidity, clean and crisp profile, with delicate fruit notes
Advantages	Low cost, low entry barrier, water-efficient, widely accepted flavor	Stable results, scalable, suitable in most regions
Disadvantages	Weather-sensitive, risk of contamination, less consistent flavor	High cost, water-intensive, requires precise fermentation timing

 

Natural or Washed? Which One Is Right for You?

Rather than labeling one as better than the other, it’s more helpful to think in terms of flavor preferences. Both processing methods offer unique qualities, and the best choice depends on what you’re looking for in the cup.

• Go for naturals if you enjoy:
  Bold fruitiness, pronounced sweetness, layered complexity, and a more adventurous profile.
• Choose washed coffees if you prefer:
  Bright acidity, a clean and crisp taste, and consistent flavor clarity.
• New to specialty coffee?
  Try both styles to explore what suits your palate best.

Beyond Natural and Washed: Other Common Processing Methods

Building on the foundation of natural and washed processes, producers around the world have developed a range of innovative techniques that bring even more diversity to coffee flavor. Here are three popular and widely used alternative methods:

Wet-Hulled (Giling Basah)

Wet-hulled, known locally in Sumatra as Giling Basah, is a traditional Indonesian processing method. In this technique, the parchment-covered beans are hulled while still semi-wet—before reaching their target moisture level—and then dried again to complete the process.

This method typically produces a distinctive cup profile characterized by low acidity, a heavy body, and deep earthy tones like wood and tobacco. Some lots may also exhibit pleasant sweetness and subtle spice notes, giving this process a flavor identity that’s both bold and unique.

Honey Process

Honey processing involves drying coffee beans with the mucilage layer still attached. Depending on how much mucilage is retained, the beans are typically categorized into four types: black honey, red honey, yellow honey, and white honey. These categories reflect a general progression in flavor—from syrupy and bold to light and crisp.

Black honey retains the most mucilage, often resulting in pronounced sweetness and fruitiness, with a cup profile similar to naturally processed coffees. White honey has the least mucilage and produces a cleaner, lighter flavor with bright acidity, resembling washed coffees. Red and yellow honey processes fall in between, offering a balance of body, acidity, and sweetness.

It’s worth noting that there is not yet a global standard for honey process classification. Fermentation time and temperature can also influence the color of the beans during drying. As a result, naming conventions may vary by origin or processing station, and these categories should be seen as general flavor references rather than strict definitions.

Anaerobic Fermentation

Anaerobic fermentation is a pre-fermentation step that can be applied before natural, washed, or honey processing. In this method, coffee cherries are placed in a low-oxygen or oxygen-free environment, allowing them to ferment in a controlled, sealed setting. This often produces wine-like aromas and a smoother, rounder acidity. The final flavor outcome varies depending on the processing method that follows.

As anaerobic processing is still a relatively new technique, there is no standardized approach across the industry. Variables such as fermentation time, temperature, and container type differ between processing stations, which means flavor profiles can vary significantly—even among coffees labeled as anaerobic.

FAQ About Natural and Washed Coffees

How should I store natural and washed coffee beans?

Whether you’re storing natural or washed beans, the key is to avoid sunlight, moisture, heat, and frequent exposure to air. These factors can cause aromatic compounds to degrade more quickly, affect extraction consistency, and even lead to mold.

To preserve freshness, store your beans in an opaque, airtight container with a one-way valve. Avoid buying or stockpiling more than you can reasonably finish within the optimal window. If you purchase a large bag, consider dividing it into smaller portions to minimize repeated air exposure each time you open it.

Which one is better: natural or washed coffee?

If consistency is your priority, washed coffees tend to be more stable in flavor because the fermentation and drying stages are easier to control.
That said, when processed properly, both natural and washed coffees can deliver excellent quality. There’s no absolute better or worse—just different flavor profiles. The best choice ultimately comes down to your personal taste preference.

Get the Most Out of Your Coffee Beans with a Consistent Grinder

Whether you enjoy the layered, full-bodied richness of naturally processed beans or the clean, crisp brightness of washed coffees, grind consistency is key to unlocking a coffee’s true flavor potential.

1Zpresso manual grinders feature a dual-bearing and stabilized central shaft design, which minimizes wobble during grinding. This ensures greater uniformity and stability—essential for highlighting the nuanced layers of a coffee’s flavor and achieving a brew that reflects the bean’s intended profile.

Beyond that, each grinder is equipped with a precise adjustment mechanism, allowing for fine-tuning based on brew method, bean characteristics, and personal taste preferences. Tool-free disassembly makes cleaning easy, helping reduce residue and preserve flavor clarity over time.

1Zpresso offers a diverse lineup to meet different brewing needs:
From the versatile K-Ultra, capable of handling everything from pour-over to espresso, to the ZP6 Special, engineered for clean flavor separation in pour-over, and the J-Ultra, purpose-built for espresso with ultra-fine grind precision—there’s a 1Zpresso grinder for every coffee enthusiast.

1Zpresso K-Ultra
Equipped with a heptagonal conical burr for enhanced grinding efficiency. With over 100 grind settings and compatibility across all brewing devices—from pour-over to AeroPress to espresso—it’s a true all-in-one solution for users who value versatility and precision.

1Zpresso ZP6 Special
Designed to deliver exceptionally uniform grind results with minimal fines, the ZP6 Special is ideal for pour-over brewers seeking clarity and definition in every cup. It’s also the choice of Carlos Medina, the 2023 World Brewers Cup Champion (WBrC).

1Zpresso J-Ultra
Purpose-built for espresso, the J-Ultra offers micro-adjustments as fine as 0.008mm per click. Its exceptional grind precision makes it a go-to choice for espresso enthusiasts who demand control, consistency, and optimal extraction.