The Hidden Step Before Roasting When we talk about coffee flavor, we often talk about the roast or the origin. But one of the biggest factors in flavor is Processing—what happens to the coffee cherry immediately after it is picked.
The Natural Process (Dry) In the "Natural" process, the entire coffee cherry is left to dry in the sun with the fruit still attached to the bean. As the fruit dries, its natural sugars and essences ferment slightly and seep into the bean.
Flavor Profile: Heavy body, low acidity, and intense fruity notes like blueberry, strawberry, or even tropical funk.
The Washed Process (Wet) In the "Washed" process, the fruit flesh is removed (depulped) and washed away before the bean is dried. This removes the variable of the fruit sugar, leaving only the pure flavor of the seed itself.
Flavor Profile: Clean, crisp, and bright. You get higher acidity with notes of citrus, florals, and tea.
Which One Is For You? If you love a classic, clean cup, go for a Washed Ethiopia or Colombia. If you want an adventurous, fruit-bomb experience, try a Natural process bean. At our roastery, we offer both so you can explore the full spectrum of flavor.
Washed vs. Natural: How Processing Changes Your Coffee Excerpt: Ever wonder why some coffees taste like blueberries while others taste like bright lemon tea? The secret isn't just the bean it's how it was processed.
