Between the moment a ripe coffee cherry is picked and the moment green coffee is shipped, the fruit has to be removed and the seed dried. How that happens — the processing method — is one of the biggest influences on how a coffee will taste.
Washed
In the washed process, the cherry is pulped soon after harvest, removing the skin and most of the fruit. The seeds, still coated in a sticky layer called mucilage, are left to ferment so that the mucilage breaks down. They are then washed clean and dried.
Washed coffees tend to be clean and transparent: acidity is defined and the character of the origin and variety comes through clearly. It is the most common process in Colombia, helped by the water available in many coffee regions.
For roasters: washed lots are usually the most predictable to roast and are a reliable base for both filter and espresso.
Honey
Honey processing sits between washed and natural. The cherry is pulped, but some or all of the mucilage is left on the seed while it dries. Producers often describe the result by colour — yellow, red or black honey — depending on how much mucilage is left and how slowly the coffee is dried.
Honey coffees often show more sweetness and body than washed coffees, while staying cleaner than many naturals.
For roasters: the extra sugars can make honey lots develop a little faster; watch the end of the roast.
Natural
In the natural (or dry) process, the whole cherry is dried with the seed inside, and the dried fruit is removed afterwards. Drying takes longer and needs careful turning to stay even.
Naturals are known for fruit-forward, dense cups — think red fruits, ripe tropical notes and heavier body. Done well they are spectacular; done poorly they can taste overly fermented.
For roasters: naturals can be less uniform in colour, so judge roast development by more than appearance.
Controlled fermentations
Many Colombian producers now experiment with fermentation: anaerobic fermentations in sealed tanks, double fermentations, carbonic maceration, or selected yeasts. These techniques can create very expressive and distinctive profiles. They are not a separate process so much as a variation applied within washed, honey or natural processing — which is why we list fermentation separately on our lots.
Drying matters too
Whatever the process, drying is critical. Coffee is commonly dried on patios, on raised "African" beds, under parabolic plastic covers that protect it from rain, or in mechanical dryers. Slow, even drying helps the coffee keep its quality for longer.
Which one should you buy?
There is no best process — only the right one for your menu. Many roasters keep a washed coffee as their foundation and rotate honey, natural or experimental lots to add variety. The best way to decide is to cup them side by side.
Request a sample set with different processes from the same region.