Washed, honey, and natural are the three processing methods you will see on almost every green coffee listing. They describe what happens to the coffee cherry between harvest and drying — and that step changes the cup as much as variety or altitude does.
Washed
The skin, fruit, and mucilage around the bean are mechanically removed after picking, and the remaining seed is fermented in tanks and washed before drying. Washed coffees tend to show the clearest, brightest version of a variety’s acidity, since little of the fruit is left in contact with the bean.
Natural
The coffee is dried with the whole cherry — skin and fruit — still on it. Because the bean sits in contact with the fruit for longer, natural coffees often develop heavier body and more fruit-forward sweetness.
Honey
The skin and fruit are removed, but some of the sticky mucilage is left on the bean during drying — the name comes from that sticky, honey-like texture before drying finishes. Honey processing sits between washed and natural in character, and it is strongly associated with Costa Rica, where the technique has been refined for years.
Why This Matters When You Buy
Process is one of the first questions worth asking about any lot, alongside variety and altitude — it tells you what to expect in the cup before you ever roast it. Ask us about the process used on the specific lot you are considering from our current varieties.