Every coffee starts as the seed of a fruit, and how that fruit is removed shapes the cup as much as where it was grown. Processing decides whether a coffee tastes clean and bright, sweet and round, or wild and fruity.
Most coffees are processed in one of a few ways. Washed coffees have the fruit removed before drying. Naturals dry inside the whole cherry. Honey coffees sit between the two. Anoxic fermentations add a controlled, oxygen-free stage that can push flavour much further.
Below, you’ll find a guide to each method: how it works, how it affects flavour, and coffees we’ve roasted that show it at its best.
