Washed, Natural, Honey: Why How a Coffee Is Processed Changes Everything in Your Cup

When people ask why our Ethiopian tastes like blueberry jam and our Colombian tastes like a crisp peach, the answer isn't just about where the coffee grew. A huge part of what you're tasting is how the coffee was processed — meaning how the fruit was removed from the seed before it was dried and shipped.

Let's break it down, because once you understand this, you start tasting coffee in a completely different way.

Washed (or Fully Washed)

In a washed process, the fruit is removed from the coffee seed almost immediately after picking, usually through a combination of mechanical depulping and fermentation in water tanks. Then the bare seed — still covered in a thin layer called the mucilage — is washed clean and dried on raised beds.

The result? The cup is almost entirely about the bean itself and the terroir. No fruit flavors from the cherry interfere. This is why our Colombian single-origin — processed washed — gives you those clean, bright notes of citrus and caramel. Every sip is a transparent window into the soil, altitude, and variety. We love brewing this one as a V60, which lets those delicate layers unfold slowly in the cup.

Natural (or Dry Process)

Here, the entire cherry — skin, fruit, and all — is dried around the seed, sometimes for weeks. The seed absorbs sugars and fermentation notes from the fruit as it dries.

This is where things get wild and wonderful. Natural-process coffees tend to be intensely fruity, fuller-bodied, and sometimes winey or even funky in the best possible way. Our Ethiopian natural is a perfect example: dried on raised beds at high altitude, it carries those unmistakable notes of dried blueberry, hibiscus, and dark chocolate. On the AeroPress, the pressure and shorter brew time amplify that richness beautifully.

Honey Process

Honey sits between washed and natural — the skin is removed, but varying amounts of sticky mucilage (the "honey") are left on the seed during drying. Yellow, red, and black honey refer to how much mucilage remains and how long it ferments, each producing different flavor profiles.

Our Guatemalan bean comes to us as a red honey process, and it's one of the most approachable coffees we serve — a gentle sweetness, stone fruit, a little body, without the intensity of a full natural. It's the one we often recommend to customers moving from commercial coffee into specialty for the first time. The Chemex is our go-to brew for it: the thick filter softens any rougher edges and lets that sweetness shine.

What About Our Dominican Bean?

Our República Dominicana selection rotates seasonally, and we always pay close attention to the processing when we're choosing with Blend Coffee Roasters. The Caribbean terroir already brings something unique — and the processing method either highlights that boldness or refines it into something more elegant.

Why Does This Matter to You?

Next time you're in, instead of just asking for "a coffee," try asking what process it went through. It'll help us point you toward exactly the cup you're in the mood for — something clean and bright, something lush and fruity, or something right in between.

We're always happy to brew you a small taste before you commit. That's kind of the whole point of being here.