Coffee is more than a daily caffeine fix - it’s a flavourful journey shaped by how your beans are handled from farm to cup. The rich aromas and distinct notes in your brew start with one crucial step: the coffee processing methods used after harvest.

Before your cup is filled, coffee cherries go through one of several coffee bean processing methods that bring out their unique flavours. Here’s a closer look at how it all works.

Why Coffee Processing Methods Matter

The processing methods of coffee have a major impact on flavour, aroma, and bean quality. Poorly processed beans, damaged by pests or picked too early, can create sour or rotten notes that spoil the whole cup.

Skilled farmers use precise sorting and processing to ensure only high-quality cherries are used. The result? Consistent, flavourful coffee every time.

Harvesting and Sorting: The First Step

Coffee processing begins with the careful harvest of ripe cherries using a mix of machinery and manual techniques.

Once collected, cherries are sorted according to strict grading standards. Farmers inspect each one for defects such as insect damage or poor ripeness and remove any that don’t meet quality requirements.

Flowing water channels are commonly used to wash the cherries and separate them by density. Lower-quality cherries float and are discarded, while the heavier, high-quality cherries sink and continue to the next processing stage.

Types of Coffee Bean Processing Methods

Farmers choose the best coffee processing method based on several factors including local climate, available equipment, water access, and the desired flavour outcome. In some cases, tradition also plays a role, with methods passed down across generations.

Here are the three most common processing methods of coffee:

1. Natural (Dry) Process

This is one of the oldest and most traditional coffee bean processing methods. It’s ideal for hot, dry regions and requires little water.

• Ripe cherries are spread on raised beds or patios and dried in the sun for several days.
• As they dry, the cherries develop intense, fruity notes.
• Once fully dry, the outer layers are removed using a hulling machine.

This method is often used by small farms looking to conserve water while delivering bold flavour profiles.

2. Pulp Natural (Honey) Process

A hybrid between wet and dry processing, the honey process produces sweet, balanced flavours.

• Cherries are de-pulped to remove the skin, leaving a sticky mucilage layer.
• They’re then sun-dried with this layer intact, which caramelises and enhances sweetness.
• Once dried, the outer layer is hulled off.

Some regions, such as Indonesia, use partial washing instead of de-pulping, which adds unique local flavour characteristics.

3. Wet (Washed) Process

The most water- and equipment-intensive of all coffee processing methods, washed processing delivers a clean, crisp cup.

• Cherries are de-pulped and soaked in water for fermentation, which removes mucilage.
• They’re washed again, then dried using mechanical dryers for consistency.
• This method produces beans with bright acidity and refined flavour clarity.

Favoured by larger farms, this method is common in regions with reliable water access and the infrastructure to support it.

Taste the Difference in Every Cup

Whether you enjoy fruity, sweet or crisp profiles, the coffee processing method used plays a big role in shaping your brew. Knowing more about these methods helps you appreciate the effort behind every sip.

Check out our online store or visit one of our flagship cafes to explore coffees produced using each of these coffee bean processing methods and discover your favourite flavour experience.