Types of Coffee Processing: An Overview

What is Coffee Processing?

Coffee processing refers to the method used to remove the outer layers of the coffee cherry to extract the bean inside. This is done after harvesting and before the beans are dried and roasted. The way the fruit is removed and along with how it’s dried and fermented, has a major impact on flavour, body, acidity, and aroma.

Traditional vs Modern Day Processing

Traditionally, coffee was processed using just a few core methods: washed (wet), natural (dry), and semi-washed (honey). These techniques were influenced by regional climates and infrastructure. For example, washed processing being popular in wetter regions with access to water, and natural processing being dominant in drier climates.

But as specialty coffee has grown, so has experimentation. Modern producers now apply innovative fermentation techniques, such as anaerobic and carbonic maceration, and post-harvest aging methods like barrel-aging or yeast-inoculated fermentations. These approaches are not just creative, they also aim to enhance complexity, sweetness, or clarity in flavour.

Common Coffee Processing Methods 

Here’s a breakdown of key processing methods and what you can expect from each:

1. Washed (Wet) Process

• • Method: The outer cherry skin and mucilage are removed with water before drying.
  • Flavour Outcome: Clean, bright acidity, well-defined flavour notes.
  • Example: Many Central American coffees are washed for clarity and balance.

2. Natural (Dry) Process

• • Method: Whole cherries are dried under the sun before the bean is extracted.
  • Flavour Outcome: Fruity, jammy, often heavier body and sweetness.
  • Best for: Drinkers who love bold and fruity coffees.

3. Honey Process (Semi-Washed)

• • Method: The skin is removed, but some sticky mucilage is left on during drying.
  • Flavour Outcome: A balance of acidity and sweetness; smoother than natural, more complex than washed.
  • Note: Honey processing comes in variations (yellow, red, black) depending on how much mucilage is left and drying time.

4. Anaerobic Fermentation

• • Method: Cherries or mucilage-covered beans are fermented in sealed tanks without oxygen.
  • Flavour Outcome: Intense, layered flavours like spicy, boozy, or wine-like with wild aromatics.
  • Fun Fact: The method is popular in Colombia and Costa Rica for high-end lots.

5. Carbonic Maceration

• • Method: Inspired by winemaking, cherries are sealed in tanks with CO₂ and allowed to ferment slowly.
  • Flavour Outcome: Elegant, floral, and refined with complex fruit character.
  • Often found in: Experimental microlots.

6. Barrel-Aged or Infused

• • Method: Dried beans are aged in empty barrels (eg whiskey, rum), so that the beans are infused with the residues.
  • Flavour Outcome: Notes of spirits, oak, or sweetness added to the bean profile.
  • Example: Our Colombia Rum-Aged beans have gone through this method, giving them sweet, spiced notes with a hint of tropical fruit.

What Should Coffee Drinkers Look Out For? 

1. Consider your flavour preference

• • Do you like bright, citrusy coffees? Go for washed. Prefer something sweet and fruity? Try natural or honey. Looking for adventurous flavours? Explore anaerobic or carbonic coffees.

2. Check the roast and processing combo.

• • Some processes pair better with lighter roasts (to preserve fruit or floral notes), while others suit medium profiles for balance.

3. Ask your roaster.

• • Good roasters taste and experiment with each batch. For instance, at Mighty Wonders Coffee Roasters, we select best roast profile to highlight the unique characteristics of each coffee. If you are unsure which coffee to pick, feel free to reach out to us. Let us know the kind of flavours you enjoy and we will be more than happy to recommend a coffee from our current collection that suits your taste preferences.

Final Thoughts

Coffee processing is where science meets art. It shapes how the bean behaves during roasting and how it tastes in your cup. With more transparency in the specialty coffee world, you no longer have to guess what you are drinking. Look at the label, ask about the process, and explore a world of flavours beyond just light or dark roasts.

Because every bean has a story and processing is a big part of it.