Sometimes called 'sun-dried,' the Natural processing method is the OG way to get the job done. After the coffee cherry is picked, it is laid out on raised beds to dry under the sun. Depending on the climate, this can either take a few days or a few weeks. After some time, much like a raisin, the cherries shrivel up around the seeds as the moisture is stolen by the sun. From there, it goes through a machine that separates the seeds from the now easily removable dried fruit. The resulting produce can be highly complex, boasting notes of berries, tea, florals, and milk chocolate. Thanks to the sun basically baking the fruity juices into the seeds, as well as the already-present natural aromatic compounds, the Natural process is a favorite for coffee lovers. However, if done improperly there can be many missed defects and sometimes unwanted, funky flavors.
The washed processing method is named as it is because it uses, you guessed it, water. In this method, after the cherries are picked they are put into a depulping machine. This removes most of the fruit, and leaves a thin layer of mucilage around the seeds which is sticky like honey. Those seeds are then transferred to big tubs where they go through a fermentation process. Natural bacteria eat away & weaken the rest of the fruit and mucilage on the seeds. This process can take anywhere from 24-72 hours. Then, they are washed off to get rid of the weakened mucilage. They are then moved to clean water where they soak for another 8-10 hours. Here, most of the under ripe seeds (sometimes called quakers, or floaters) float to the top, while the ripe, denser seeds sink. The farmers are able to skim off the floaters, which provides a level of quality control that the Natural process doesn't offer. Once this is completed, they are then laid out to dry in the sun for a few days, being regularly raked so they dry evenly. Once they hit a moisture content of 8% to 12%, they are hand sorted to remove any missed defects, then packaged into sacks. The Washed process gives coffee a clean taste, and can prove a wide array of tasting notes; from chocolate, nuts, & caramel to peaches, papaya, and lemon. Oftentimes, the roaster will prefer a washed process to a natural one because of consistency of quality.
The honey process is another popular processing method. Think of it as the hybrid method, because it combines the best aspects of Washed and Natural. To start, the cherries are depulped like the washed method, but after fermentation they skip the washing and go straight to soaking for 8-10 hours. Afterwards, it follows the same path as the washed process. This hypothetically allows for more complexity, since it dries with the mucilage still on the seed, as well as better consistency, since the farmers can skim off the floaters. There are different levels of intensity for this method; white, yellow, red, and black. This describes how much fruit and mucilage is left on the seed; white being the least, black the most. This method is comparable to a method called pulped-natural, but typically the main difference is the name.
There are so many other methods that have popped on the scene in recent years. One to look out for is the Anaerobic method. This is often paired with the natural method. Before the cherries dry under the sun, they are put into sealed tanks and are injected with nitrogen. With the lack of oxygen, the effects of fermentation are increased. This can make even a low-elevation coffee taste complex and interesting.
