Ever wondered what happens to coffee after it’s picked? The way beans are processed—dry or washed—shapes the flavors in your cup.
When we enjoy a cup of coffee, it’s easy to forget the long journey the beans have taken before reaching our cup. One of the most important steps happens right after harvest: processing. This step determines how the coffee cherry (the fruit of the coffee plant) is transformed into the green beans that later get roasted. The way coffee is processed has a huge impact on its flavor.
There are many methods, but two of the most common are washed (wet) processing. and dry (natural) processing.
Washed (Wet) Process
In this method, the fruit is removed before drying. The cherries are pulped to separate the skin and most of the flesh, then the beans are fermented in water to break down any remaining sticky layers. After fermentation, they are washed clean and then dried.
Once fully dry, the outer layers are removed in a so-called dry mill. First, the husk is stripped away, leaving the bean inside a parchment layer. After this parchment is removed as well, you finally get the green bean—ready to be exported and roasted.
Key traits: clean, bright, with more pronounced acidity.
Regions: common in Colombia and Central America.
💧 Sustainability note
Washed processing traditionally required a lot of water—sometimes up to 40–60 liters per kilogram of coffee. Today, many farms use eco-pulpers and water recycling systems that reduce this to as little as 5–10 liters. This makes washed coffees more environmentally friendly while still delivering their clean and vibrant flavor profile.
🎥 See the Washed Process in Action
In this video, Dritan visits a partner farm in Guatemala where the washed process is carefully explained.
Dry (Natural) Process
This is the oldest method, often used in regions with lots of sun. After harvest, the whole cherries are spread out on patios or raised beds to dry in the open air. They are turned regularly until the fruit around the bean shrivels and hardens.
Once fully dry, the outer layers are removed in a so-called dry mill. First, the husk is stripped away, leaving the bean inside a parchment layer. After this parchment is removed as well, you finally get the green bean—ready to be exported and roasted.
Key traits: fruity, full-bodied, often with berry-like sweetness.
Regions: common in Ethiopia and Brazil.
Both methods highlight different sides of coffee. Naturals often bring out sweetness and complexity, while washed coffees are known for clarity and vibrancy. Next time you try a new coffee, take a look at how it was processed—you might discover why it tastes the way it does.
Our Coffees and Their Processing
If you’d like to explore these processing methods yourself, here’s how they show up in our range:
Natural (dry) method: Brazil
Washed Method: Mexico | Colombia | Guatemala
Both: House Blend & Napoli Blend
Monsooned: India – prepared with the monsooned process (we’ll share more about this unique method in an upcoming blog post!)
You can discover them all in our 👉online shop