A Guide to Understanding Coffee Processing

Processing is the step between harvest and export — the method used to remove the cherry's fruit from the seed inside. It is one of the biggest levers on flavour, often more influential than the roast itself.

Washed coffees have their fruit removed before drying, producing a cleaner, brighter cup that shows origin character clearly. Natural coffees dry with the fruit still intact, fermenting slowly and building heavier, more fruit-forward sweetness. Honey process sits between the two, leaving some mucilage on the parchment during drying.

None of these methods is inherently superior — they are simply different lenses on the same coffee. Part of our work at the roastery is choosing a roast profile that respects whichever lens a producer has chosen.