Washed, Natural and Honey Process

Washed, natural and honey process are terms you increasingly see on bags of specialty coffee. They do not tell you how dark the coffee is roasted or how you should brew it. They describe what happens to the coffee cherry after harvest, before the green bean reaches the roaster.

This is useful information. The Specialty Coffee Association explicitly identifies coffee processing as one of the attributes that can make a coffee distinctive. It is therefore not a detail for baristas only, but a practical starting point for anyone who wants to choose more consciously. You can read the basics in our Specialty Coffee Guide.

What is coffee processing?

A coffee bean grows inside a coffee cherry. After harvest, the layers around the bean must be removed and the bean must be dried carefully. The chosen approach is called processing. Washed, natural and honey are three familiar names, but they are not fixed flavour recipes. Origin, variety, fermentation, drying, quality of execution and roasting all play a role.

Think of processing as an important part of the story, not a prediction that always comes true. Two naturals can taste quite different. The same applies to two washed coffees from different regions or producers.

Washed: the bean is washed after pulping

With washed processing, the fruit flesh is first removed from the cherry. The bean is then fermented and/or washed to remove any remaining fruit and mucilage before it dries. Labels may also say washed or fully washed.

Many coffee drinkers use words such as bright, clean or clear to describe a good washed coffee. These are not guarantees, however. The variety, water quality, fermentation time, drying and roast all help determine what you ultimately taste.

Natural: the coffee dries in or with the cherry

With natural processing, the coffee dries with the cherry or with a large part of the surrounding fruit. Labels may also call this natural or dry process. It requires careful attention during drying because the conditions and turning of the cherries influence the result.

Natural coffees are often associated with more ripe fruit, sweetness and body. Treat this as a direction rather than a promise. A well-executed natural can be highly expressive; a less carefully managed process may turn out less clear or balanced.

Honey: somewhere between washed and natural

With honey processing, the cherry is pulped but some of the mucilage remains around the bean while it dries. The name does not refer to added honey. Honey is sometimes called pulped natural and can be carried out in different ways, depending on how much mucilage remains and how the coffee dries.

Honey coffees are often presented as a middle ground between washed and natural. In practice, that is a useful starting point but not a fixed flavour formula. Differences in processing and drying can be considerable.

What does research say about flavour?

Research confirms that processing can influence physical and sensory properties, but it also shows why absolute flavour claims are unwise. A study of Catimor coffee from Alto Inambari in Peru compared washed, honey, natural and anaerobic processing. The methods studied differed in yield and in some sensory characteristics; total scores varied in that specific trial.

This does not mean that natural is better than washed or honey everywhere. It means that processing genuinely has an effect and that the result depends on the coffee, location and execution. That is precisely why a processing label is valuable: it gives you an additional clue, but you should always read it alongside origin, tasting notes and roast.

How to choose without overthinking coffee terminology

Do you like a bright, clear cup? Washed is a logical direction to try. Curious about more ripe fruit notes or a fuller mouthfeel? Try a natural. Looking for something in between? Honey may be interesting. Let the tasting notes and your own experience determine your final choice, however.

The most enjoyable way to learn the difference is through a small comparison. Brew two coffees with the same method, preferably with similar roast levels, and taste them side by side. Do not only write down which one you prefer; also note what you notice in the aroma, sweetness, body and finish. Processing then becomes more than a theoretical term—you learn to recognise it in your own cup.

The bottom line

Washed, natural and honey describe the journey from coffee cherry to green bean. That journey can influence aroma, flavour and mouthfeel, but it never determines the result on its own. The best coffee is not the one with the most technical processing name, but the one whose origin, processing and flavour are explained clearly and honestly.

Washed, Natural and Honey Process: How Does Processing Affect Flavour?