Natural vs. Washed Coffee: What's the difference?

Have you noticed that some of our Single Origin coffees are labeled as “Natural” process? Most coffees are “Washed”, but some specialty coffees are processed using the Natural method. These terms refer to how the coffee beans are handled after harvest, it has a big impact on the flavor! So, what makes Natural coffee different?

 What is Natural Coffee?

Natural coffee, sometimes called sun-dried or dry processed   coffee, is made by drying the whole coffee cherry before   removing the bean. Because the beans stay inside the fruit   while they dry, it allows fermentation of the fruit mucilage   surrounding the seed and under the pulp, which will take   place as long as there is fuel available to the microorganisms such as sugars.

Flavor profile:

Fruity and complex

Often sweet and juicy, with notes like berries, tropical fruit, or even winey flavors

Can have a heavier or syrupy body

Why it’s special: Natural coffees really highlight the unique characteristics of the coffee cherry itself, giving you big, bold, and sometimes surprising flavors in your cup.

What is Washed Coffee?

Washed coffee, also called wet-processed coffee, is made by removing the cherry’s fruit before drying the bean. They are typically depulped (skin removed) or demucilaged (skin and pulp removed) within 24 hours of harvest. The beans are fermented in water to remove any remaining mucilage, then dried. Depulped coffees are typically held in “fermentation tanks”; demucilaged coffees are not commonly held in tanks but moved to drying surfaces or equipment.

Flavor profile:

Clean and bright

Higher acidity, with more pronounced citrus or floral notes

Often lighter-bodied

Why it’s special: Washed coffees are all about clarity - you get the clean, crisp flavors of the bean; articulate flavors; caramel or sugary sweetness