Washed, Natural, or Honey Coffee: How the Processing Method Changes the Flavor in the Cup

The post-harvest processing affects the coffee's aroma often more than the geographical origin itself. In our Roastery in Verona, we constantly verify how the same lot of green coffee expresses very different profiles depending on how the fruit is removed.

After harvesting the cherries, the producer decides how to separate the bean from the outer layers (pulp and mucilage). This choice shifts the balance of sweetness, acidity, and body of the beverage.

The three main processes

•     Washed: the pulp is mechanically removed immediately after harvesting and the beans ferment in water tanks for 24-72 hours to eliminate mucilage. The result is a cup of extreme aromatic cleanliness, with bright citrus acidity and a light, elegant body. Ideal for filter extractions like the V60.

•     Natural: the cherry is dried whole in the sun on African beds for weeks. The sugars from the pulp transfer to the bean through spontaneous fermentation. This results in intense sweetness, syrupy body, and notes of red fruits, blueberries, and chocolate.

•     Honey: the pulp is removed but a percentage of mucilage is left on the bean during drying. It combines the cleanliness of washed with the roundness of natural.

The roaster's advice: if you love floral notes and a clean cup, go for washed coffees. If you seek full-bodied sweetness, natural lots are the best choice. The updated selection is available in our Shop in Verona and online.