Have you ever wondered why your favorite coffee tastes fruity, clean, or even a little wine-like? A big part of that flavor comes from how the coffee bean is processed after it's picked. Let’s break down the three main methods—natural, washed, and honey—and how each one affects the taste in your cup.
Naturally Processed Coffee
Also known as dry processing, this is the oldest method and still widely used in regions with limited water access. In the natural process, the whole coffee cherry is laid out to dry in the sun with the fruit still intact. Over several weeks, the sugars and flavors from the fruit seep into the bean. Once dried, the outer layers are removed mechanically. Most of Bivouac’s coffee is naturally processed, resulting in a bold, fruity and complex flavor. They tend to be less acidic as well.
Washed Coffee
This is the most common commercial method of processing coffee. After harvesting, the cherry skin and mucilage (the sticky layer around the bean) are removed using water and fermentation. The beans are then washed again to remove any remaining pulp and dried thoroughly.
Washing the coffee cherry to remove the bean can use between 1-6 gallons of water per pound of coffee. This method uses a lot of water. More modern stations can reduce the amount, but it is still a strain on many communities where clean water is scarce. The resulting flavor from a washed coffee bean is clean, bright and crisp.
Honey Processed Coffee
No, there’s no actual honey involved—but the name comes from the sticky texture of the mucilage that remains on the bean during drying. In this method, the skin is removed, but the mucilage is left on the beans, allowing partial fermentation and sweetness to develop during drying. The result of this processing is a balance of natural and washed—sweet and fruit like naturals, but a cleaner and more delicate finish like in washed coffee.
Takeaway
While washed coffee is faster and more standardized, natural and honey processes require much more time, labor, and skill. Beans need to be dried slowly and turned regularly to prevent mold and fermentation issues. Producers must monitor the weather closely and have ample space for drying. These methods can take weeks, whereas washed coffee is often completed in a matter of days.
The payoff? A more flavorful, nuanced cup of coffee that reflects both the region and the meticulous care of the farmer. That’s why naturally processed and honey coffees are often a little more expensive—but for many, absolutely worth it.
Whether you’re into big fruity naturals, crisp washed coffees, or the best-of-both-worlds honey, understanding the process helps you appreciate what’s in your mug just a little bit more.