Published On: December 29, 2022
There are three main coffee processes: natural, washed, and honey. Each of them has a part to play in how your morning cup of coffee tastes and smells. But what is the methodology behind each of them, and how exactly do they impact the bean?
We dive into the natural processing method, and see how it weighs up against the washed and honey processes.
To put it simply, coffee processing describes the process of separating the coffee bean, or seed, from the rest of the fruit. A coffee cherry is made up of the pulp, skin, fruit, the mucilage and a few other elements, all of which need to be removed before the bean can be dried and roasted.
In other words, it is an essential part of the journey that creates the chocolatey brown coffee beans that we all recognise. There are multiple ways to go about coffee processing, with the primary three being the natural, washed, and honey methods.
Natural coffee processing is one of the world’s oldest methods and is favoured by many coffee growers. What sets it apart from other methods is that the entire coffee cherry is dried, with the bean still attached to the rest of the fruit, causing a fermentation process to occur and impart natural sugars and fruit flavours to the bean.
The coffee is dried on large raised beds or patios for weeks at a time, and needs to be carefully monitored and turned over at regular intervals. They also need to be protected from the elements, and so will be covered or sheltered in the event of rain or high winds.
Unlike natural processing, the washed method involves removing each part of the coffee cherry from the bean, by first putting it through a de-pulping machine and then placing it in a fermentation tank, before it is dried.
With the honey and natural methods, some of the flavour of the bean comes from the outside of the fruit, whereas washed method coffee relies only on the qualities of the bean itself. As you can imagine, having optimal climate and drying conditions is essential in making sure that the flavour of the coffee is able to shine through.
Honey coffee processing is something of an amalgamation between the washed and natural methods. Once the coffee has been picked, it is de-pulped, but then left out to dry without having the mucilage removed. The method is more experimental than its counterparts, and the final product shares elements from washed and natural processing.
Read Our Blog Post On Coffee Processing Methods Explained
As mentioned earlier, the natural process revolves around drying whole coffee cherries, rather than separating the seed from the pulp and mucilage or intervening with any machinery. This does not mean, however, that the coffee does not still undergo vigorous quality checks.
Before being dried, the coffee is sorted to remove any defective (over or under-ripe) cherries, and whilst being dried, the fruit is moved using a rake regularly to stop it from going rotten or bruising from laying on a raised bed or patio too long.
Whether coffee is dried using raised beds, tables, or patios depends entirely on the region and the preferences of the farm. Some coffee growers come up with innovative and weather-resistant ways to dry their coffee, such as Finca El Diviso in Huila, Colombia. The farmers here have amended the roof of their home so that it can be extended in and out, meaning they can dry their beans on it when the sun is out, and quickly pull it back in when it begins to rain.
Once dry, the coffee bean is finally removed from the rest of the cherry through a process called hulling, which is the final step of the journey before the beans leave the farm and can be shipped to roasters.
Read More About Coffee Drying In Huila, Colombia
There are some regions of the world where the natural processing method is not only preferred, but necessary, due to dry weather conditions and lack of rain, such as parts of Yemen, Ethiopia, and Brazil. The climate in these areas leads to water scarcity, which refers to a lack of water that can be physically accessed and used. Water scarcity limits the types of processing methods that can be deployed, as farmers do not have the resources or facilities to process their coffee in any other way.
However, there are also coffee-growing countries all over the world that choose to use the natural method because it is arguably the oldest and most traditional way of processing coffee cherries.
For example, our Finca Las Flores coffee beans, from Tolima, Colombia, are the product of the natural process. Because Colombia is a country with such a varied climate and terrain, there are some regions where the natural drying method is the most logical. As well as it making sense from a practical point of view, farmers choose to use this process because of its reputation as being one of the oldest and most traditional ways of processing coffee. After all, if it’s been around for as long as it has, it must be for a reason!
Find Out More About The Role Of Origin On Coffee Flavour
There are lots of benefits to the natural coffee process, which explains how it has endured such a long time. The primary factors that influence a farm’s decision for choosing this method include its longstanding history in the coffee farming industry and the impact that it can have on the final flavour of the coffee bean.
Naturally processed coffees have distinctive flavours, which are often the subject of debate amongst specialty coffee lovers and baristas alike. Because a certain level of fermentation is bound to occur as a result of the coffee bean drying whilst attached to the rest of the cherry, the sugars and flavours of the fruit merge with the natural notes of the seed.
Although the taste of a coffee that has undergone the natural process will still differ vastly depending on region, climate, and other growing and processing decisions, what many have in common are flavours that can be described as ‘funky’ and ‘natural’.
Some natural processed beans are described as tasting very sweet and fruity, with notes of berries and tropical fruits, whereas others are said to have almost fermented, alcohol-adjacent notes, such as red wine.
Shop Our Natural Processed Coffee
As mentioned, using the natural drying process is something of a necessity for coffee growers all over the world. In areas that lack water or experience low levels of rainfall and humidity, such as Brazil, Yemen, Ethiopia, and Costa Rica, conserving water by drying coffee cherries whole is a logical decision.
The cost on the environment is much lower when using the natural coffee process, because there is less reliance on water and energy usage, and equipment and machinery. Although the method poses its own challenges, the benefit it can bring not only to the flavour and end result of the coffee, but to the climate and the environment of the farm itself, is often worth the additional difficulties.
Above all else, natural coffee processing is the method chosen by some farmers because it is tradition in the region they grow coffee in.
Although not many coffee-producing areas these days use the natural method, farms in parts of the world impacted by water scarcity preserve the tradition due to its necessity. You will find producers in other regions, such as Colombia, who use both experimental and interesting new methods, such as triple fermentation, and the natural method, which goes to show its perseverance.
Whilst there is no denying that it is important to preserve the natural coffee process for its cultural and historical significance, there are some challenges that come alongside it, which deter many coffee growers from taking up the process.
The natural method is time-consuming and requires a lot of attention and skill, which not every farm possesses. Before being dried, the cherries are floated in water and sorted to remove any defective fruit, which in itself is an arduous process.
Then, whilst drying, the coffee must be raked and moved, by hand, regularly to prevent spoiling or bruising. This time intensive nature puts off many farms these days.
There is always a risk with the natural coffee process that you will end up with beans that have flavour defects, as a result of over-fermentation, bruising, and inconsistent drying. Overbearing funky aromas and tasting notes, and even mould, can be detected if coffee growers leave the coffee cherries out to dry too long, or are not diligent enough with turning and sorting during the process.
No single coffee processing method is better than another, it all comes down to the preference of the farmer, and to your personal flavour preferences of course!
Each process will have an effect on the body, acidity, sweetness, and tasting notes of a coffee. The washed method often results in an acidic and bright coffee profile, with clean yet complex flavours. The natural method, as we’ve explored, often has sweet and fruity tasting notes, alongside hints of fermentation and funk at times.
The honey method, being a combination of the washed and natural processes, is both bright and clean from being de-pulped, and sweet from being dried whilst attached to the mucilage.
“Each process will have an effect on the body, acidity, sweetness, and tasting notes of a coffee.”
At Hermanos, we respect each of the processes and love exploring the different characteristics they impart on each bean. Our shops stock coffees that have undergone the honey, washed, and natural processing methods, as well as a few experimental processes as well. For example, our decaffeinated coffee, Popayan, and a new espresso bean, Maria Torres, are results of the sugar cane and triple fermentation methods, respectively.
It’s important to remember that there are many factors in addition to processing methods that will play a role in the flavour and aroma of a coffee bean, such as growing conditions, country of origin, roast, type of bean, and much more.
Sign up to receive exclusive offers, updates and news on our products and services. Join our community of coffee enthusiasts and stay up to date with the latest coffee trends, roasts and brewing techniques.
Journal
VIEW ALL
Ultimate Black Friday Guide: Coffee Lover’s Edition
Read on for everything you need to make Black Friday a hit...
READ MORE
Upgrade your Morning with a Monthly Coffee Subscription
A coffee subscription is more than just a convenience—it's a way to simplify your daily routine and enhance your coffee experience. By automating your orders, you save time, ensure consistent quality, manage your budget better, and avoid decision fatigue.
READ MORE
Fully-Home Compostable vs. Home Compostable: What’s the Difference?
84% of households recycle incorrectly. The rules and guidelines may seem confusing, but we're here to take the first step. Today, we're breaking down the confusing world of coffee capsules...
READ MORE
Everything You Know About Cold Brew is Wrong - Here’s Why
You may order a cold brew for its reputation of giving a big kick of energy, you may order it because it's the it-coffee of the moment, but what makes it so different to an Americano? Spoiler alert - everything.
READ MORE
What Makes Specialty Coffee Special?
If you’re an avid coffee drinker, chances are that you’ve come across the term specialty coffee at least once in the hunt for that perfect cup of coffee. But what truly makes it so special?
READ MORE
Hario V60 Dripper - Everything You Need to Know
Picture this: It's 2005 and a Japanese glassware-making company called Hario has just introduced a brewer that will revolutionise the coffee scene. Read on and find out all there is to know about the Hario V60 and it's fascinating history.
READ MORE
Pink Bourbon: a Colombian Specialty Coffee Like No Other
Pink Bourbon - Colombian specialty coffee's latest gem? Learn all about this dazzling new varietal, its unique rise to global recognition and what the future holds for it. And don't forget to try our very own Hermanos Pink Bourbon - La Aldea.
READ MORE
It's A Hermanos Christmas
From Christmas Market prep to festive coffee-roasting to the birth of new seasonal characters like Santa Santiago, it’s been a rollercoaster of a month - and we’re only halfway through. Come along for a ride through the Christmas rush at Hermanos.
READ MORE
Feliz Navidad - Introducing Hermanos Christmas Coffees
We’ve curated two limited edition coffee beans for you this Christmas - Santa Rita Honey and Finca Las Brisas. Take a deep dive into their backstories and find out why they make the perfect Christmas bean.
READ MORE
Stories from Colombia
From Colombia, with love. Follow along as we take you on a trip through the journeys of four Colombian speciality coffee farmers and their families. From seemingly insurmountable hardships to deaths within the family, these farmers have seen it all, done it all, and persevered through it all. And now they want to thank you - for the unwavering support you've shown their beans through the years.
READ MORE
Hermanos Coffee Pods
Crafted by Hermanos, compatible with Nespresso®. Our sustainable single origin pods are finally here! Available in three of our most loved beans, get ready for your very own specialty Colombian coffee experience at the push of a button.
READ MORE
All About Yellow Fruits
This coffee will blow your mind - in the best way possible. With inimitable notes of pineapple mango and manuka honey, one sip is all it takes to fall in love. Get ready for Yellow Fruits to whisk you off to a tropical paradise.
READ MORE
How is Decaf Coffee Made?
Can't handle caffeine? That's where decaf comes in! Learn all about popular decaffeination methods used in specialty coffee and which one we prefer to use for ours.
READ MORE
Light Roast vs. Medium Roast - Coffee Roasting Explained
READ MORE
A Coffee Varietal Guide
The 2 main species of coffee are arabic and robusta, where arabica is mainly used for specialty coffee. Within the arabica family there are different varietals, similar to different apple types (eg. Fuji, gala, granny smith), each varietal boasts distinct flavours and flourishes in different growing conditions. Let's explore the world of Colombian coffee varietals and its diverse tastes.
READ MORE
The Coffee Supply Chain - How Does It Work?
Whatever your connection is to the world of specialty coffee, we’re all at the mercy of the coffee supply chain. And knowing a little more about how it works (and the threats that it faces) can help you understand just how appreciative we should all be of great coffee when it’s available to us.
READ MORE
Colombian Coffee vs. African Coffee: What’s The Difference?
How does Colombian coffee compare to African coffee? We explore the main differences between the two, including roast, processing, and tasting notes.
READ MORE
Hermanos Colombian Coffee Roasters — The Brand Refresh
Over the past seven months, we’ve been working hard behind the scenes to hone our branding and enhance it to better convey our values and our mission.
READ MORE
Gender Equality In The Colombian Coffee Industry — An Introduction
The Colombian coffee industry is reliant on the work of women. Yet, women are often not recognised enough for this contribution..
READ MORE
Choosing A Chocolatey Coffee — Insider Tips
Coffee and chocolate are two of the most popular flavours out there. We’ll talk through the characteristics of chocolatey coffee and what's on offer at Hermanos.
READ MORE
The Colombian Coffee Federation — What Is It And Why Is It Important?
The Colombian coffee industry has an outstanding global reputation, and for good reason. To maintain this quality and put frameworks in place to protect the coffee growers, the Colombian Coffee Federation was created.
READ MORE
Can Coffee Farmers Stop Climate Change Killing Their Crops?
There are around 25 million smallholder coffee producers in the world and over 125 million people who rely on the sector. What can they do to save their crops?
READ MORE
What Are The Key Differences Between Colombian Coffee And Brazilian Coffee?
How similar is Colombian coffee to Brazilian coffee? Despite both countries being in South America and sitting in the coffee belt, they differ vastly from each other.
READ MORE
Colombian Coffee Facts — Everything You Need To Know
We’ve summarised 10 of the best Colombian coffee facts, which you can use to find out more about what makes coffee from Colombia so unique.
READ MORE
How Does Climate Change Affect Coffee Production?
While local adaptation and agricultural innovation is helping some to mitigate the effects of climate change, several studies carried out over the last decade predict we’re looking at a drop of up to 50% of total landmass suitable for coffee production by 2050.
READ MORE
Koji Fermented Coffee: Innovation in the Coffee Industry
We’re invigorated by experimental coffee processing techniques, which is why we're so excited about Koji, our new bean.
READ MORE
What Is Natural Coffee Processing And How Does It Impact Your Coffee?
We dive into the natural processing method, and see how it weighs up against the washed and honey processes.
READ MORE
Our Visit To Colombia: Meeting Coffee Farmers And Discovering New Coffee Beans
Last month we travelled through Colombia. Our aim was to visit as many coffee growers and farms as possible in just a few weeks. Here's what we learnt...
READ MORE
Coffee Freshness - Does Fresh Ground Coffee Taste Better?
We’ll walk you through why coffee freshness is so important, as well as some top tips on how to preserve the freshness of your coffee.
READ MORE
UK Coffee Subscriptions – Coffee Clubs, Bean Boxes and In-Shop Subscriptions Explained
The UK coffee subscription landscape is incredible. Many of the nation’s most established coffee roasters have doubled down on their online subscription models since the pandemic, while a huge number of new and digital-first brands have also entered the market.
READ MORE
Is it Better to Buy Coffee Beans or Ground?
The vast majority of supermarkets and specialty coffee roasters offer both whole beans and pre-ground coffee. But which is the better choice?
READ MORE
Coffee Flavours by Country: How Does Location Affect Flavour?
Factors ranging from climate and altitude to the way local farmers process their beans have an impact on flavour. We explore how coffee origins influence coffee profiles from different countries.
READ MORE
5 Reasons To Visit A Coffee Roastery
A coffee roastery is one of the most exciting places to be if you’re a coffee lover or interested in how the process works. However, there are still misconceptions about what a coffee roastery is and how it relates to the other parts of the global coffee supply chain.
READ MORE
The Beginner's Guide To Different Coffee Types
There are so many different types of coffee out there, from Espresso-based drinks to fancy pour overs like the Chemex and V60. We’ve put together a beginner’s guide to different coffee types to make it easier for you.
READ MORE
What Is A Coffee Roaster? Wholesale, Subscriptions & Coffee Roasting Explained
The majority of coffee shops around the world buy their beans from a wholesale roasting company. But what is a coffee roaster? We explore!
READ MORE
Ground Coffee vs. Instant Coffee: What Are The Main Differences?
If you’re looking to brush up on your coffee knowledge or want to make the change from instant coffee to ground coffee, then you’re in the right place. In this post we explore the many differences between ground coffee and instant coffee, including the type of beans typically used for each, caffeine content, shelf life, taste, and the way these coffees are brewed.
READ MORE
Espresso Explained: What's The Difference Between Espresso And Filter Coffee?
What makes an espresso different to filter coffee? Many factors ranging from the size of the drink, the caffeine content, the taste, and even the aroma all play a part. But most importantly, these coffees differ due to the way they are made.
READ MORE
Coffee Tasting Guide – Top 10 FAQs Answered
There’s a strict protocol to follow if you are coffee cupping, but the general act of coffee tasting can take many forms. Here’s our coffee tasting guide for beginners.
READ MORE
Coffee Tasting Terms Explained — How To Taste Coffee Like A Professional
Whether you’ve got a coffee cupping session coming up, or you just want to learn how to appreciate your morning coffee more, it’s never a bad idea to brush up on your knowledge of coffee tasting terms.
READ MORE
A Visit from the Producers of El Vergel - What We Learnt
From challenges faced by climate change to why they choose to grow specialty coffee over commodity coffee, here’s what we learnt when we interviewed the Tolima-based producers of our popular El Vergel coffee.
READ MORE
Coffee Traceability: What Is It and Why Does It Matter?
The desire for traceability in the specialty coffee industry is growing, with more interest than ever in where coffee comes from, who grows it, and how it gets from farm to cup.
READ MORE
The Cost of Coffee - Why Are Coffee Prices Rising?
The cost of a simple cup or bag of coffee is connected to so many of the world’s most critical issues, ranging from the climate crisis to the global pandemic. We explore what’s really behind the rise in coffee prices.
READ MORE
Natural? Washed? Honey? Coffee Processing Methods Explained
Although you don’t need to know the difference between natural, washed or honey processed coffees to enjoy them, cafes, roasters and specialty coffee retailers are increasingly using these terms as selling points for their beans.
READ MORE
How Does Altitude Affect Coffee: Colombian Coffee
Coffee beans grown at higher altitudes tend to produce coffees that are more complex, rich and distinct due to the cooler temperatures that extend the growth time of the coffee plant, adding more depth in flavour.
READ MORE
Specialty vs. Commodity Coffee: What's the Difference?
There's never been so much interest in specialty coffee as there is now. A growing number of coffee shops and roasters define themselves by their commitment to specialty coffee, and, in a way, their opposition to 'commodity coffee'.
READ MORE
Coffee Tasting Experiences - What to Expect During Your First Cupping Session
Anyone can taste coffee but 'cupping' refers to the standardised process of evaluating coffees used by the coffee industry. We explore what you need to know before your first tasting (or cupping) experience.
READ MORE
How Is Coffee Decaffeinated? - Decaf Coffee Beans
We shed light on what decaf is and how exactly coffee is decaffeinated using methods like the sugar cane decaf process so you can make a more informed decision when choosing your next bag of Colombian decaf coffee beans
READ MORE
What is a Colombian Coffee Cooperative & What's Their Impact?
While the coop system isn’t perfect, it’s played a crucial role in developing the Colombia's specialty coffee market and allowing smallholders to band together and promote the attractiveness of their beans. Learn more!
READ MORE
How to Buy Specialty Coffee Beans - A Beginner’s Guide
Learn how to start buying better specialty coffee with our beginner’s guide. We discuss roast dates, flavours (notes), supermarkets, descriptions on coffee packets, and provide a simple checklist for when you’re in a fix.
READ MORE
What is Arabica Coffee & Why the World Loves it
Arabica coffee beans offer a smoother, sweeter taste than Robusta. And despite being harder to grow, are widely considered to be the superior bean in the world of specialty coffee.
READ MORE
