Coffee processing methods explained: washed, natural and honey coffees

When it comes to wine, most people know whether they lean towards red or white wines. Some even know the grape varieties that they usually prefer. Coffee works in a similar way, but many people never get shown the shorthand that makes choosing a coffee easier. 

One of the biggest flavour shifts in coffee comes down to how the coffee is processed at origin. Once you understand the difference between washed, natural, and honey processed coffees, it becomes much easier to choose beans that you will actually enjoy. 

This guide breaks it down simply and shows how to use processing as a flavour shortcut when buying coffee. 

Why coffee processing matters 

Processing is the step where the fruit is separated from the coffee seed after picking. This happens before the coffee is dried and shipped, and it has a huge influence on flavour. 

Different processing methods change how sugars ferment, how acids develop, and how the coffee tastes in the cup. You do not need to remember every detail. You only need to understand the broad patterns. 

For most drinkers, processing is one of the clearest indicators of whether a coffee will taste clean and bright or rich and fruit driven. 

 Washed coffees drying on raised African beds

What washed coffee tastes like 

Washed coffees have the cherry flesh pulped off and then are fermented in water before the last layer of fruit is fully removed and the coffee is dried. This method tends to produce clean, balanced flavours that are easy to understand. 

You will often taste: 

Washed coffees are a great starting point if you enjoy brighter, cleaner brews or drink a lot of filter coffee. 

You can explore our current range of washed coffees here

Naturally processed coffee drying on a raised African bed

What natural coffee tastes like 

Natural coffees are fermented inside the whole coffee cherry before drying. This is an important distinction. The fermentation happens first, then the coffee dries. It is that fruit side fermentation that gives natural coffees their distinctive aromas. 

Natural coffees often taste: 

If you enjoy richer flavours or drink espresso with milk, natural coffees often shine. 

You can explore our current range of natural coffees here

Washed and honey processed coffees drying in the sun

Where honey or hybrid processed coffee fits 

Honey processing sits between washed and natural. The skin of the cherry is removed, but some of the sticky fruit layer is left on the coffee while it dries. 

This usually creates coffees that feel: 

Honey processed coffees are a great option if you want sweetness and clarity without going fully fruit driven. 

If you enjoy washed coffees but want a bit more softness, honey is often the next step. 

You can explore our current range of honey & hybrid coffees here

A simple rule to help you choose 

If you want a quick shortcut when buying coffee, try this: 

Buying one of each is an easy way to learn what you prefer. Brew them the same way at home and take a quick note of what you enjoy most. 

What about blends? 

If you mostly drink blends, you might be wondering where they sit in all of this. 

Blends are built for balance and consistency. To achieve that, we usually combine different processing styles. In our blends, we typically use one washed coffee and one natural coffee together. 

The washed component brings brightness and clarity. 
The natural component adds depth, sweetness, and enough punch to hold up in milk. 

That combination is what makes blends reliable across espresso, milk drinks, and different brew setups. 

See our blog about blends here.