On their long journey from crop to cup coffee beans go through several processes. One of these is to determine whether the newly harvested coffee will be processed using the Natural or Washed method. Let’s take a moment to look briefly at each of these unique methods, focusing on the washed method, to see how each affects the coffee's flavor.

After the ripe coffee cherries are harvested from the coffee trees, they are sent to the processing facility where they are washed, sorted, and laid out in the sun to dry on large cement patios or raised beds. If the coffee seeds (beans) are left inside the fruity pulp of the coffee cherry during the drying phase, this is known as the Natural Process. The Natural process is the earliest known method used for processing coffee and typically produces more fruity notes in the cup, a heavier body, and often more sweetness.

By comparison, the Wet or Washed Process uses a “de-pulping” machine to remove the fruity outer skin of the coffee cherry before the beans are sent to the drying beds. Often this pulp is collected, dried, and used to make a tea called “Cascara”. The freshly de-pulped coffee beans are then sent to a large fermentation tank filled with water to soak for around 18 to 24 hours. During fermentation micro-organisms from the coffee beans create enzymes that break down the mucilage, a sticky substance left on the outside of the seeds after the fruit has been removed. The water is then drained and fresh water is introduced to give the coffee a final wash before sending it to the drying patios. The beans will remain on the drying beds until the coffee dries to around 10 - 12% moisture remaining. It is then collected and bagged for shipment around the world. Washed coffee is known for its clean, refined, and balanced taste in the cup.

Now when you see the words “washed” or “natural” on coffee bags you will better understand what that means and how each processing method contributes to the flavors you are experiencing in your cup.