Simple Guide to Coffee Processing: Washed, Natural & Honey
You’ve probably heard about coffee processing and wondered what it is or perhaps you’ve never come across the term at all and are simply curious. Either way, understanding how coffee is processed helps demystify those labels on your favorite bag and shows why certain coffees taste the way they do.
What does coffee processing mean?
So what does coffee processing mean? Coffee starts as a cherry: a small, sweet fruit with one or two seeds inside. Before the beans can be roasted and brewed, the fruit has to be removed and the seeds dried. This removal step is called processing, and it varies based on climate, water availability, equipment, and tradition. Different processing methods yield different flavor profiles.
The three most common methods you’ll see on coffee labels are Washed, Natural, and Honey. Here’s how each one works, plus what it means for flavor.
Washed Coffee (Wet Process)
How it works
- Cherries are pulped soon after harvest to remove the outer fruit.
- Beans soak in fermentation tanks for about 24–72 hours to loosen the sticky mucilage.
- They are rinsed thoroughly with clean water.
- Finally, the beans are dried on raised beds or patios.
Flavor profile
Washed coffees tend to be bright, clean, and crisp. In Rwandan coffees, you might taste notes of citrus, floral, or black tea, because the process highlights the inherent character of the bean.
Our washed coffee selection & recognition
Washed coffees are the most common style you’ll find in cafés and shops, because the method is reliable and scalable. In our own lineup, we offer three washed coffees, each reflecting different growing areas and roast levels. Our family farm has won first place for Best Washed Coffee two years in a row, and second place overall in recent competitions proof that careful processing yields a quality cup.
You can explore our washed coffee offerings: Hirwa , Kibaya, Musozi
Natural Coffee (Dry Process)
How it works
- Whole cherries are spread out in the sun to dry.
- They’re turned regularly to dry evenly and prevent mold.
- Once the fruit is fully dry, a hulling machine removes the husk to reveal the beans.
Flavor profile
Natural coffees are fruity, sweet, and full-bodied, often with berry, tropical fruit, or wine-like notes. They have a bolder, more adventurous flavor.
Availability & Our Natural Coffee
Because drying whole cherries takes more space and time, natural coffees are less common and often cost more to produce. They’re typically found in specialty cafés rather than everyday coffee shops. Our Indabyo is a natural-processed coffee that captures the best of this method, with rich fruit sweetness and a layered, complex flavor.
Honey Process Coffee (Pulped Natural)
How it works
- Cherries are pulped like in the washed process, but a layer of sticky fruit pulp is intentionally left on the beans.
- Beans skip the fermentation stage and go straight to drying.
- As they dry, sugars from the remaining pulp caramelize, leaving the beans golden and sticky, hence the name “honey.”
Flavor profile
Honey-processed coffees sit between washed and natural. They’re sweet, smooth, and balanced, with caramel, stone fruit, or brown sugar notes.
Note: We do not currently offer a honey-processed coffee in our lineup, but this style is common in specialty cafés and well worth exploring if you get the chance.
Why processing matters
Processing isn’t just a behind-the-scenes step, it’s what gives each coffee its unique character.
- Washed coffee = clean and crisp
- Natural coffee = fruity and bold
- Honey process coffee = sweet and balanced
With this understanding, you can decode the labels on coffee bags and choose the flavor profile that suits your taste. Whether you prefer the clarity of washed coffees or the wild fruitiness of natural and honey lots, each method tells a story of how your coffee traveled from cherry to cup.