What “Natural” vs. “Washed” Coffee Processing Really Means

What “Natural” vs. “Washed” Coffee Processing Really Means

If you’ve ever browsed through a bag of specialty coffee and spotted the words “natural” or “washed,” you might’ve wondered what exactly that means — and more importantly, how it affects your cup. These terms refer to the processing method, a critical stage in coffee production that happens after harvesting and before roasting. And while it might sound technical, it’s one of the biggest influences on flavour.

Let’s break it down.

The Basics: What Is Coffee Processing?

After coffee cherries are picked from the tree, the seeds (what we call beans) need to be separated from the fruit. How producers do this — and how much of the fruit is left on the bean during drying — dramatically affects the final flavour profile.

There are two major processing methods used around the world:

• Natural (or dry) process
• Washed (or wet) process

Each has its own strengths, challenges, and flavour outcomes.

Natural Process: Fruit-Forward and Funky

How it works:

In natural processing, the entire coffee cherry is left intact and dried in the sun. This means the seeds (beans) stay inside the fruit as it ferments and dries, usually on raised beds or patios. Once fully dry, the fruit is mechanically removed.

Flavour profile:

Natural coffees tend to be fruity, sweet, and complex. You’ll often taste notes of berries, tropical fruits, or winey acidity. Because the fruit dries around the seed, more sugars and wild flavours are absorbed into the bean.

What to expect:

• Big, bold flavour
• Heavier body
• Sometimes a bit unpredictable (and that’s part of the fun!)

Great for:

Those who love fruity or unconventional coffees — and don’t mind a bit of funk on occasion. If you want to try our most popular natural processed coffee, try our Brigadeiro.

Washed Process: Clean and Crisp

How it works:

With washed coffees, the outer fruit is removed almost immediately after harvest. The beans are fermented in water to remove the mucilage (the sticky layer around the bean), then washed and dried.

Flavour profile:

Washed coffees emphasize the bean’s intrinsic character, with brighter acidity, more clarity, and often floral or citrus notes. Because the fruit is removed early, the focus is on terroir and variety.

What to expect:

• Clean, transparent flavours
• Light-to-medium body
• More consistency across cups

Great for:

Drinkers who appreciate clarity and balance, or who want to taste the subtle differences between origins and varieties. We’d recommend you try our favourite washed coffee Guatemala Lake Atitlan.