Washed, natural and honey coffee – a guide to coffee processing

When reading about coffee beans, you may encounter words like washed, natural, and honey.

These describe different ways of processing the coffee cherry after harvest and before the green coffee beans are ready for export and subsequent roasting.

Processing can have a significant impact on the character of the coffee. A natural-processed coffee is often associated with more distinct fruitiness, while washed coffee is frequently associated with a cleaner and more transparent flavor profile. The honey process can provide a different combination of sweetness, fruitiness, and clarity.

However, it is important to view these descriptions as trends – not rules.

Coffee variety, growing location, maturity, fermentation, drying, storage, and roasting also play a major role.

In this guide, we walk through what washed, natural, and honey mean, how the methods differ, and what you can look for when choosing coffee.

In short: What is the difference between washed, natural, and honey?

This does not mean that all washed coffees taste the same or that all natural coffees are very fruity.

Processing is only one part of the coffee’s total story.

From coffee cherry to green coffee bean

Coffee grows as a fruit.

What we call a coffee bean is the seed inside the coffee cherry.

Once ripe coffee cherries have been harvested, the fruit surrounding the seeds must be removed, and the coffee beans must be dried to a stable moisture level before they can be stored and exported as green coffee.

This can be done in various ways.

This is where washed, natural, and honey come into the picture.

The choice of method affects, among other things, how long the pulp and mucilage layer are in contact with the coffee bean during processing, and how fermentation and drying progress.

What is washed coffee?

Washed is also called wet-processed coffee or wet process.

The precise process varies from producer to producer, but the basic principle is that the majority of the coffee cherry’s pulp is removed relatively early.

After harvest, the coffee cherries are typically sorted, after which the skin and a large portion of the pulp are removed mechanically.

There will still be a sticky layer around the beans, which is called mucilage.

This layer is then removed.

Traditionally, this is often done through a controlled fermentation followed by washing, but modern equipment can also remove mucilage mechanically.

Finally, the coffee beans are dried while still surrounded by a thin layer of parchment.

How does washed coffee taste?

Washed coffee is often associated with:

distinct acidity, high flavor clarity, and a profile where origin and coffee variety can emerge relatively clearly.

This is not because the washed process adds one specific flavor.

Rather, a large portion of the fruit is removed early in the process, so drying takes place without the entire coffee cherry surrounding the bean.

This can provide a different sensory profile than natural processing.

However, a washed coffee from Colombia can still taste very different from a washed coffee from Kenya or Ethiopia.

Origin still means a lot.

Is washed coffee less sweet?

Not necessarily.

Washed coffee can certainly have very distinct sweetness.

The difference lies more often in the type of flavor experience than in whether the coffee is sweet or not.

A washed coffee can, for example, have a clear sweetness, fresh fruitiness, and distinct acidity without the more fermented or very ripe fruit character sometimes encountered in natural coffee.

Therefore, “washed” should not be understood as the opposite of sweet.

What is natural coffee?

Natural is also called dry process or natural processing.

Here, the fruit is not removed immediately after harvest.

Instead, the entire coffee cherry is dried with the pulp and skin around the coffee beans.

The cherries are typically spread out on drying beds, patios, or other suitable drying surfaces and turned continuously to ensure that drying is as uniform as possible.

Once the coffee cherries have dried sufficiently, the dried fruit and outer layers are removed mechanically.

The green coffee beans can then be sorted and prepared for export.

How does natural coffee taste?

Natural coffee is often associated with:

more distinct fruitiness, greater sweetness, more body, and in some cases, flavor notes that can resemble ripe berries or dried fruit.

However, the variation is significant.

A well-controlled natural can be very clean and elegant.

Another can have a more intense, fermented fruit character.

It is therefore too simple to describe natural coffee as one specific style of flavor.

The maturity of the coffee cherry, fermentation, and especially control during drying are of great importance.

Why does natural coffee often taste fruitier?

During the natural process, the coffee bean dries inside the whole coffee cherry.

This creates a different biological and chemical environment during fermentation and drying than with the washed process.

The processing method thus affects the chemical compounds that can later help shape the finished coffee’s aroma and taste.

However, this does not mean that the fruit literally “soaks into the bean” in a simple way.

Coffee processing is more complex than that.

It is most accurate to say that the natural process creates different conditions during fermentation and drying, which can contribute to a different sensory profile.

What is the honey process?

The honey process lies, in terms of processing, between the classic washed and natural methods.

After harvest, the coffee cherry’s outer skin and a portion of the pulp are removed.

However, a larger or smaller portion of the sticky mucilage layer remains around the coffee bean during drying.

The coffee is then dried with this layer around the bean.

The method is called, among other things, the honey process, and in some contexts, it can overlap with terms such as pulped natural or semi-dry.

Terminology is not used completely uniformly in all coffee-producing countries.

Does honey coffee contain honey?

No.

No honey is added to the coffee beans.

The name refers to the sticky and sweet mucilage layer around the coffee bean.

Once the coffee cherry has been depulped, this layer can feel honey-like.

Hence the name honey process.

Honey coffee is therefore regular coffee and does not contain honey as an ingredient.

How does honey-processed coffee taste?

The honey process is often associated with:

distinct sweetness, fruitiness, good body, and at the same time relatively high flavor clarity.

It is therefore sometimes described as a sort of middle ground between washed and natural.

This is a useful simplification, but it should not be taken too literally.

A honey coffee can easily taste fruitier than a natural, and two honey coffees can have very different profiles.

The result depends on far more than just the name of the process.

What do yellow, red, and black honey mean?

On some coffees, you may encounter terms such as:

Yellow Honey

Red Honey

Black Honey

The names are typically used to describe different variations of the honey process.

They may relate to how much mucilage is left behind, how the coffee is dried, how quickly it dries, and what methods the producer uses.

However, the designations are not a globally, precisely standardized scale.

Therefore, a “Red Honey” from one producer does not necessarily have to be produced in exactly the same way as a Red Honey from another.

Check the producer’s specific description if you want to know exactly how the individual coffee has been processed.

Is black honey always sweeter than yellow honey?

No.

It can be tempting to view yellow, red, and black honey as a simple scale where darker automatically means more sweetness or stronger flavor.

It is not that simple.

The processing can vary significantly, and the finished flavor is simultaneously affected by:

coffee variety, terroir, maturity, fermentation, drying, and roasting.

Therefore, use the designation as information about the producer’s process – not as a guarantee of a specific flavor.

Washed vs. natural – which is best?

Neither method is generally the best.

Both can produce coffee of very high quality.

The choice depends on the coffee bean, the producer’s circumstances, and the desired flavor profile.

If you prefer a coffee with high clarity and distinct nuances, washed coffee can be interesting.

If you love more marked fruitiness and body, natural may be worth exploring.

But there will always be exceptions.

The best thing is to taste both.

Honey vs. washed – what is the difference?

In washed coffee, the mucilage is typically removed before drying.

In the honey process, a portion of the mucilage is left around the coffee bean during drying.

This creates different conditions for fermentation and drying.

Sensorially, honey coffee can often be experienced as having more sweetness and body than a classic washed coffee, but again, this is a trend and not a guarantee.

Honey vs. natural – what is the difference?

In the natural process, the entire coffee cherry is dried with both skin and pulp around the coffee bean.

In the honey process, the outer skin and a portion of the pulp are removed first.

Therefore, the bean is less surrounded by fruit material during the honey process than during the natural process.

This provides different conditions during drying and can contribute to different flavor profiles.

What is fermentation in coffee?

Fermentation is a natural part of coffee processing.

Microorganisms like yeast and bacteria break down various compounds in the coffee cherry and the mucilage.

Fermentation is often associated with washed coffee because fermentation is traditionally used to loosen the mucilage before washing.

But fermentation also occurs during natural and honey processes.

Therefore, it is misleading to think:

washed = fermented

and

natural = not fermented.

All methods can involve fermentation – just under different conditions.

What does anaerobic coffee mean?

Anaerobic usually describes a fermentation that takes place in an environment with very limited access to oxygen.

It is important to understand that anaerobic is not necessarily a direct competitor to washed, natural, or honey.

A coffee can, for example, undergo an anaerobic fermentation and then be finished as washed or natural.

When you see a description such as:

“anaerobic natural”

the words therefore tell of different parts of the process.

Anaerobic describes the fermentation conditions.

Natural describes the overall subsequent processing and drying with the entire coffee cherry.

This is one of the reasons why modern coffee processing cannot always be described with only one word.

What is carbonic maceration?

Carbonic maceration is yet another controlled fermentation technique that is inspired by methods from wine production.

The method can create very distinctive flavor profiles.

Just like with anaerobic fermentation, it is best to view carbonic maceration as a specific fermentation technique rather than as a simple replacement for washed, natural, and honey.

The producer’s overall process should be evaluated.

Does processing determine how the coffee tastes?

No.

Processing is important, but the coffee’s taste is created by many factors.

Two coffees with the same process can taste vastly different.

This is due to, among other things:

coffee variety, growing altitude, climate, soil, coffee cherry maturity, producer’s fermentation method, drying, storage, and roasting.

At Brændeholm Risteri, we therefore do not base our work with a coffee on the processing method alone.

The total character of the raw coffee is more important.

You can read more about how we work with roasting in our guide to roast profiles.

Can you taste the processing method?

Sometimes.

If you taste several coffees side by side, you can begin to recognize general trends.

A very fruity natural, for example, can be distinctly different from a classic washed coffee.

But it is not always possible to identify the process with certainty based on taste alone.

There are too many other variables.

Therefore, a good tasting should not become a competition in guessing the process.

Instead, use the information to understand why different coffees can be so different.

Which process should I choose?

If you are new to specialty coffee, it can be educational to try different processes side by side.

A washed coffee can be a good choice if you want to experience high flavor clarity and distinct origin character.

Natural can be interesting if you prefer more pronounced fruitiness and body.

Honey can be exciting if you want to explore the combination of sweetness, fruitiness, and clarity.

But don't choose based on process alone.

Also read the coffee's specific tasting notes, origin, and roast level.

You will find the current information on the individual coffees in our selection of freshly roasted coffee beans.

Does the roast have more significance than the processing?

It doesn't really make sense to pit the two against each other.

The processing happens at the producer while the coffee bean is still green.

The roasting happens later and changes the coffee bean significantly through heat.

Both influence the coffee you end up drinking.

A very dark roast can make the roast character more prominent and thus make some of the raw coffee's more delicate differences less clear.

With a lighter roast, more characteristics from the raw coffee and the origin can often be experienced more clearly.

You can compare our light roasted coffee beans, medium roasted coffee beans and dark roasted coffee beans, if you want to experience the difference between different roast profiles.

Is natural coffee better for filter coffee?

Not necessarily.

Natural, washed, and honey can all be used for:

filter coffee, V60, AeroPress, Chemex, French press, and espresso.

The brewing method should be chosen based on the specific coffee and the flavor experience you desire.

A fruity natural can be fantastic as filter coffee, but can also make an exciting espresso.

A washed coffee can be very elegant in a V60, but can just as well be used for espresso.

There is no rule that a specific process belongs to one specific brewing method.

If you want to work more systematically with brewing, you can find recipes in our brewing guides for coffee.

Is natural coffee more acidic than washed?

Not as a general rule.

Acidity is influenced by factors including coffee variety, origin, ripeness, processing, roasting, and brewing.

Washed coffee is often associated with a more distinct and clean acidity.

Natural coffee can also be very fruity and have distinct acidity notes.

Therefore, you cannot choose a process based on a simple rule about which is the most or least acidic.

Is natural coffee sweeter than washed?

Natural coffee is often associated with high perceived sweetness and ripe fruit notes.

But washed coffee can also be very sweet.

The process influences the character of the coffee, but it does not determine the sweetness alone.

If sweetness is important to you, it is therefore better to read the specific coffee's flavor description than only looking for the word “natural”.

Is washed coffee cleaner?

When coffee professionals describe a washed coffee as “clean,” it usually refers to the sensory experience.

This does not mean that natural coffee is dirty or less well-handled.

“Clean” typically describes a cup where the flavor nuances are experienced clearly and without strong fermented or undesirable notes.

A well-produced natural coffee can also have very high flavor clarity.

Is natural the most natural process?

The name can be a bit misleading.

Natural is the method where the entire coffee cherry is dried around the seed, and it has a very long history.

But all coffee beans undergo human-managed harvesting, drying, sorting, and post-processing.

“Natural” therefore does not mean that the coffee is not processed at all.

It is the name of a specific type of post-harvest processing.

Is one process more sustainable than another?

This cannot be determined from the process name alone.

Traditional washed processing can use significant amounts of water, while modern wet mills can be far more water-efficient.

The natural process uses less process water but requires space, time, stable drying conditions, and careful handling.

Honey process can also reduce water consumption compared to certain washed systems.

However, the environmental impact depends on the specific facility, water management, energy, climate, and the producer's practices.

Therefore, we would not call one process universally most sustainable.

Processing is one part of the coffee's story

When we choose and roast coffee at Brændeholm Risteri, we look at more than one point on the data sheet.

Origin, variety, altitude, processing, and the coffee's flavor profile are all relevant.

Then comes the roasting.

And finally, your own brewing has a great impact.

It is precisely the combination of all these factors that makes coffee so varied.

If you want to learn more about the roasting itself, you can read our guide to roast profiles.

If you want to try the differences in practice instead, you can explore our freshly roasted coffee beans and compare the information on origin, processing, roasting, and flavor profile of the individual coffees.

Frequently asked questions about washed, natural, and honey coffee

What does washed coffee mean?

Washed coffee is coffee where the fruit pulp and mucilage are typically removed before the coffee beans are dried. The method is often associated with high flavor clarity and distinct acidity.

What does natural coffee mean?

In the natural process, the entire coffee cherry is dried around the coffee beans before the dried fruit is removed. Natural coffee is often associated with distinct fruitiness, sweetness, and body.

What is the honey process?

In the honey process, the skin of the coffee cherry and part of the pulp are removed, while some mucilage remains around the coffee bean during drying.

Is there honey in honey coffee?

No. No honey is added. The name refers to the sticky mucilage layer around the coffee bean.

Which is best – washed or natural?

Neither method is generally best. They can both produce coffee of very high quality. Choose based on the specific coffee and the flavor profile you prefer.

Is natural coffee fruitier?

Natural coffee often has more distinct fruity and sweet characteristics, but it is not a guarantee. Origin, variety, fermentation, drying, and roasting also influence the taste.

Is washed coffee more acidic?

Washed coffee can have a very distinct and clean acidity, but the process does not determine the acidity alone.

What do yellow, red, and black honey mean?

The terms describe variations of the honey process, but they are not used according to one universal standard. The producer's specific method is therefore more important than the color alone.

Is anaerobic a fourth processing method?

Not necessarily. Anaerobic primarily describes the fermentation environment. A coffee can, for example, be anaerobic natural or anaerobic washed.

Does processing affect the coffee's taste?

Yes. The processing method can affect the coffee's chemical and sensory profile, but it works in conjunction with factors including origin, variety, fermentation, drying, and roasting.