Coffee Processing

Why do the flavor descriptions in our coffee listings include the processing method? Because the method used has a big effect on flavor, and knowing that method will give you a broad indication of what to expect. "Processing" refers to the method used to remove the coffee bean (which is actually a seed) from the surrounding coffee cherry (the fruit of the coffee tree). There are exceptions to every rule, but here are some broad flavor generalizations to get you started:

Wet Process Coffee
(also known as Washed)

Usual flavor impact: Citrusy fruit notes
This is the most common processing method. After harvesting, the cherry is mechanically removed from the bean, leaving a sticky residue called the mucilage. The beans are then allowed to ferment, which loosens the mucilage. After fermentation, the beans are washed and dried, either in the sun, in mechanical dryers, or in a combination of the two. The choice of both the fermentation and and drying methods will affect brightness and complexity. There is also the danger that fermentation, if not carefully controlled, can cause the coffee to taste musty, baggy and harsh.

Dry Process Coffee
(also known as Natural)

Usual flavor impact: Berry/cherry fruit notes
This is the oldest method, but also the riskiest. The coffee cherries are spread on large patios and left to dry in the sun. They are regulary raked -- by hand -- to assure even drying. The process can take up to 3 weeks, so larger farms may use mechanical dryers to speed the process. Once dried, the fruit is mechanically removed from the bean. If all goes well, the prolonged contact with the cherry gives the beans increased fruitiness and complexity. However, dry processing has a greater chance of poor fermentation, and musty, baggy, harsh flavors can result. A slightly salty finish is common with dry processed coffees.

Semi-Washed Process Coffee
(also known as Pulped Natural or Honeyed)

Usual flavor impact: Heavier body with more fruit and complexity than washed coffees
In this hybrid method, the cherry is mechanically removed before drying (as in the Washed process) but the mucilage is left on (as in the Dry process). If drying is done on raised screen tables (known as "Kenya" or "Africa" tables) rather than on patios or in mechanical dryers, the process is called "Honeyed" coffee.