Processing is the transformation stage.
Everything the plant has gathered through soil, climate, altitude, and time, is now carried inside the cherry — and the way that cherry is handled determines how those flavours are revealed, preserved, or reshaped.
This is where coffee begins to take on its identity.
Processing isn’t a single method but a family of traditions, each shaped by climate, culture, and the resources available to the farm.
Some methods rely on water, others on sun and patience, and some on a careful balance of both.
Each one leads to a different expression of the same fruit.
The Transformation that processing has on the Coffee Cherry
Once the cherries are harvested, the work shifts from the field to the mill.
This is a critical moment: the fruit is fresh, delicate, and full of sugars that begin to change almost immediately.
How the cherries are handled now determines the clarity, sweetness, acidity, and body of the final cup.
Processing is both a science and a craft, shaped by climate, tradition, and the desired flavour profile.
Coffee processing can be understood through several main methods, each offering a different path from cherry to bean.
As mentioned in a previous article What Makes The Best Coffee Processing Method there are 3 main processing methods used:
The Wash Processing — Clean, Bright, and Precise
The washed process is one of the most widely used methods in the world of coffee, and for good reason.
It produces a cup that is bright, clear, and expressive, allowing the natural acidity and varietal character of the bean to shine.
In this method, the fruit is removed before drying, which means the bean is shaped more by its origin than by the sugars of the cherry.
After harvesting, ripe cherries are pulped to remove the skin and most of the fruit. Afterwards, the beans rest in fermentation tanks where the remaining mucilage breaks down naturally. This stage requires careful timing; if fermentation continues too long, the coffee can develop unwanted flavours. Once the mucilage loosens, the beans are washed clean in flowing water, leaving them ready for drying.
Drying typically takes place on raised beds or patios, where beans are turned regularly to ensure even moisture loss.
As a result, washed coffees often display clarity, floral notes, and a crisp, structured profile.
It is common in regions with reliable access to water and cooler climates that slow fermentation.
The Natural Process — Fruit‑Forward and Sun‑Driven
The natural process is the oldest method of coffee preparation, and it remains deeply tied to regions with hot, dry climates.
Unlike the washed method, the natural process dries the whole cherry intact, allowing the fruit to influence the bean throughout the drying stage.
Freshly harvested cherries are spread across patios or raised beds. Meanwhile, the sun begins to draw moisture from the fruit, concentrating sugars and deepening flavours.
Workers turn the cherries frequently to prevent mould and ensure even drying.
Because the fruit remains attached, the beans absorb sweetness and complexity from the pulp and skin.
Once fully dried, the cherries are hulled to reveal the beans inside. Consequently, natural coffees often carry notes of berries, tropical fruit, and rich sweetness, with a heavier body and a more rustic charm.
This method thrives in hot, dry climates where sun is abundant and humidity is low.
The Honey Process — A Balance of Sweetness and Clarity
The honey process sits between washed and natural, borrowing elements from both.
In essence, the skin of the cherry is removed, but some or all of the sticky mucilage — the “honey” layer — remains on the bean during drying.
This creates a spectrum of styles, each offering a different balance of sweetness and clarity.
Yellow, Red, and Black Honey coffees differ in how much mucilage is left on the bean and how slowly they are dried.
For example, Yellow Honey coffees dry quickly with minimal mucilage, producing a clean, sweet cup.
In contrast, Black Honey coffees retain the most mucilage and dry slowly, resulting in deeper fruit notes and heavier body.
Drying requires constant attention.
Because the mucilage is sticky, beans must be turned carefully to prevent clumping and uneven fermentation.
As a result, honey‑processed coffees often display layered sweetness, gentle acidity, and a smooth, rounded mouthfeel.
The Anaerobic Process — Controlled Fermentation and Modern Craft
Anaerobic processing is one of the most innovative developments in modern coffee.
Instead of drying immediately, cherries or pulped beans are sealed in airtight tanks where fermentation occurs without oxygen.
This controlled environment allows producers to shape flavour with remarkable precision.
Inside the tanks, pressure builds as the fruit ferments.
Meanwhile, sugars break down and aromatic compounds develop, often creating unexpected flavour notes.
Producers monitor temperature, time, and pressure closely; even small adjustments can dramatically influence the final cup.
Once fermentation reaches the desired point, the coffee is dried using washed, natural, or honey techniques.
Consequently, anaerobic coffees tend to be intense, aromatic, and complex, with flavours ranging from tropical fruit to spices and florals.
It is a newer, experimental method that has become popular in specialty coffee.
Carbonic Maceration
Carbonic Maceration is an advanced form of Anaerobotic, where the cherries are placed into the pressure tanks whole without being pulped (having skins removed).
By leaving the outside cover on the cherry fermentaion takes longer, days or even weeks in some cases.
Read more on Anaerobotic and Maceration processing here
The Wet‑Hulled Process — Earthy, Deep, and Distinctive
Wet‑hulling, known locally as Giling Basah, is a method unique to Indonesia.
It evolved in response to the region’s humid climate, where traditional drying methods are difficult to manage.
Because of this, wet‑hulling produces a flavour profile unlike any other.
After pulping, the beans are partially dried but hulled while still wet — often at around 30–40% moisture.
As a result, the beans are soft and vulnerable, requiring careful handling.
They are then dried again until they reach export moisture levels.
This unusual sequence creates coffees with heavy body, low acidity, and deep, earthy flavours.
In many cases, wet‑hulled coffees carry notes of cedar, spice, and dark chocolate, reflecting both the method and the landscape.
It reflects the region’s humid climate, where traditional drying methods are difficult.
Why Processing Matters
Processing is the bridge between the farm and the roastery. It shapes the bean’s character as much as the plant’s environment does. Two cherries from the same tree can taste entirely different depending on how they are processed. This stage is where tradition, innovation, and environment meet — and where the flavours of the final cup begin to take form.
