Washed, natural or honey: how coffee is processed

First: a coffee bean is a seed

Coffee grows as a small red fruit, a bit like a cherry. Inside are two seeds, and those are the coffee beans. After picking, the seeds have to be separated from the fruit and dried, and the way that's done is called processing.

Washed

The fruit is removed, the beans are soaked in water to remove the sticky layer, then dried. The result is a clean, bright cup where you clearly taste the origin and the acidity. Much of the coffee from Africa and Central America is washed. Ours include Kenya and Costa Rica.

Natural

The whole fruit is dried in the sun, with the beans inside, for several weeks. The beans take on sweetness and fruit flavors, and the cup comes out fruity, sweet and fuller-bodied. Try Ethiopia Guji.

Honey

The skin is removed but some of the sticky layer (called "honey", hence the name) stays on the beans while they dry. The result is in between: the sweetness and body of a natural with some of the clarity of a washed coffee. Ours is Tanzania, with nut and caramel notes.

How it helps you choose

• Like a clean, bright cup? Look for "washed".
• Like fruity, sweet flavors? Look for "natural".
• Want something in between? "Honey".

Frequently asked questions

Which process is best?

No process is 'best'. It's a matter of taste: washed for a clean, bright cup, natural for a fruity, sweet one, and honey for something in between.

Is natural-process coffee organic?

No. 'Natural' describes how the fruit is dried, not how the coffee is grown. Organic coffee can go through any process.

What is anaerobic processing?

A newer method where the fruit or beans ferment in sealed tanks without oxygen before drying. It gives especially intense, fruity flavours.

Which process suits filter coffee?

All of them. Filter brewing shows the differences best, so it's a great way to compare a washed coffee with a natural one.