Read the label is a series that breaks down the lingo & helps you choose the coffee that's right for you.

Processing: what's that about? It's actually one of the most important (and coolest) parts of the coffee's journey from farm to cup. See, before your coffee's brown and ready to be ground or brewed, it starts its journey as a fruit - the coffee cherry. But it doesn't make its way to us a fruit. First, it needs to be processed. So processing is the stage where freshly picked coffee cherries are turned into green beans ready for roasting, and it plays a huge role in how your coffee tastes.

1. Washed (Wet) Process

In the washed process, coffee cherries are pulped to remove the skin and most of the fruit. The beans are then soaked in water and fermented to break down the sticky mucilage layer. After fermentation, they’re rinsed clean and dried—either in the sun or using mechanical dryers.

This method is super popular in places like Central America and East Africa, and it’s known for producing coffees that are clean, bright, and full of clarity. It does require a lot of water and infrastructure, but the results are consistently delicious.

2. Natural (Dry) Process

The natural process is the OG method of coffee processing. Instead of removing the fruit first, whole cherries are laid out to dry in the sun—usually on raised beds or patios. Once they’re fully dried, the fruit is hulled off to reveal the bean inside.

This method is common in dry climates like Ethiopia and Brazil and tends to produce coffees that are fruity, sweet, and full-bodied. It’s low-tech and water-efficient, but it needs careful handling to avoid funky fermentation flavours.

3. Honey (Semi-Washed) Process

The honey process is a bit of a mix between washed and natural. After pulping the cherries, the beans are left to dry with some of the sticky mucilage still on. Depending on how much is left, you’ll hear terms like yellow, red, or black honey—each with different drying times and flavour outcomes.

This method is popular in Costa Rica and El Salvador and produces coffees that are sweet, balanced, and creamy. It’s a bit tricky to manage, but when done right, it’s magic.

1. Anaerobic Fermentation

Anaerobic fermentation means fermenting coffee in sealed tanks without oxygen. This slows things down and lets producers control the process more precisely. The result? Wild, complex flavours—think winey, spicy, or tropical. It’s a bit of a science experiment and requires precision and monitoring, but the result is often incredible.

2. Carbonic Maceration

Borrowed from winemaking, carbonic maceration involves fermenting whole cherries in a CO₂-rich environment. This creates unique chemical reactions inside the fruit, leading to super juicy, aromatic coffees. It’s still pretty niche, but it’s gaining traction among adventurous producers and roasters.

3. Thermal Shock / Controlled Temperature Fermentation

This method uses temperature changes to influence how the coffee ferments. By heating or cooling the beans at specific stages, producers can guide flavour development and preserve delicate notes. It’s a high-tech approach that’s part of a growing trend toward precision in coffee processing.

4. Yeast-Inoculated Fermentation

In yeast-inoculated fermentation, producers add specific yeast strains to steer the fermentation process. This helps create consistent, clean flavours and can highlight florals, fruits, or other unique notes. It’s inspired by techniques used in wine and beer, and it’s becoming more popular in specialty coffee circles.