Natural/Dry Process

The Natural Process is the oldest and most traditional, resulting in bold flavours. The whole cherry is sun-dried intact, allowing the bean to ferment inside the fruit before removal. 

This prolonged contact creates intense fruity and sometimes funky flavours, typically featuring notes of jammy berries and a heavier mouthfeel.

Washed/Wet Process

The Washed Process removes nearly all fruit before drying to achieve maximum flavour clarity. Beans undergo a brief fermentation to break down the mucilage, which is then rinsed away. 

With minimal fruit influence, this method highlights the coffee's terroir, resulting in a cup with bright acidity, clean flavours, and a crisp finish.

Fun fact, Kenya is known for washed process coffees.

Honey Process

The Honey Process (or Pulped Natural) is a sweet spot between Washed and Natural. The beans are dried with some of the sugary mucilage left attached (determining the "honey").

 This retained sugar ferments, resulting in increased sweetness, body, and complexity. These coffees are well-balanced and smooth, with more texture than washed.

Anaerobic Process

Anaerobic Fermentation is experimental, precise, and producing some of the most distinctive cups in specialty coffee.

 The cherries are sealed in oxygen-free tanks for a controlled fermentation before drying.  This allows specific yeasts and bacteria to thrive, creating intense, unique flavour compounds. Notes of tropical fruits, spices & wine-like characteristics.