When getting into coffee, I started noticing these processing labels (washed, natural, honey, anaerobic). I had no idea how much of an impact these can have on the flavour of the coffee.
Washed (Wet Processed)
This is the “classic” method and still the most common. The coffee cherry is pulped to remove the skin, then fermented in water tanks to break down the sticky mucilage layer. After that, the beans are washed clean and dried.
What it tastes like: Clean & bright. You get the clearest expression of the bean itself.
The catch: It uses a lot of water, which isn’t ideal for water-scarce regions, and it demands decent infrastructure.
Natural (Dry Processed)
The oldest method — just pick the cherries and dry them whole in the sun, like raisins. The bean sits inside the cherry for weeks, absorbing sugars and flavours from the fruit as it dries.
What it tastes like: Big, bold, fruity. Natural coffees can taste like berries, wine, tropical fruit, sometimes even boozy. I remember trying one for the first time and I just couldn’t believe that coffee could taste like this. I guess that’s what years of drinking burnt over-roasted coffee will do to someone.
The catch: Good naturals are incredible; bad ones taste like compost.
Honey (Pulped Natural)
A middle ground. The skin is removed, but some or all of the sticky mucilage — the “honey” — is left on the bean during drying. How much mucilage stays determines whether it’s “yellow,” “red,” or “black” honey (more mucilage = darker colour = more fruit influence).
What it tastes like: Somewhere between washed and natural. You get sweetness and some fruit character, but with more clarity and less intensity than a full natural.
The catch: It requires careful drying to avoid over-fermentation, and the terminology varies by region so “honey” doesn’t always mean the same thing.
Anaerobic
The trendy one. Cherries or pulped beans are sealed in airtight tanks with no oxygen and fermented under controlled conditions — sometimes with specific yeast strains, temperature monitoring, and precise timing. It’s basically taking the science of fermentation and applying it deliberately rather than leaving it to chance.
What it tastes like: This is where it gets weird and wonderful. Anaerobic coffees can be intensely fruity, wildly aromatic, sometimes with notes that don’t sound like coffee at all.
The catch: It’s labour-intensive and technical, these coffees tend to cost more.
Which Should You Try?
Honestly? All of them. But if you’re just starting to notice processing on labels:
- Want clarity and brightness? Go washed.
- Want to be surprised? Try a natural Ethiopian or Brazilian.
- Want balance with a bit of sweetness? Honey is your friend.
- Want to see where coffee is heading? Grab an anaerobic and keep an open mind.
The processing method is just as important as origin or roast level when it comes to what’s in your cup. Start reading those labels.
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