Coffee beans can be processed either naturally (sun-dried), washed (wet), or honey way.
Natural : Known as sun-dried or, more commonly, natural processing. The cherries are harvested when they reach peak ripeness. After the ripe coffee cherries are picked, they’re set out to dry in the sun. Once the cherries are fully dry, the skin and dried fruit flesh is removed. Since the bean is attached to the fruit during the drying process, the coffee has a more interesting flavour, rich and full-bodied with sweet and nutty notes.
Washed : This coffee processing method removes the fruit entirely from the bean before drying. Ripe coffee cherries are picked and then submerged into water for about 24 to 72 hours. Coffee cherries are removed and sent through a machine called a de-pulper. This de-pulper removes most of the skin and fleshy parts of the fruit. Then, they’re spread out to dry like the natural method. As this method focuses on the beans, washed-processed coffee can lead to clarity and vibrant notes in its taste.
Honey : Pulped natural or honey process is a method in which the fresh coffee cherries are de-pulped, and allowed to dry naturally. Most of the cherry is gone, but the remaining golden, sticky sugar skin is honey-like consistency that binds the coffee beans together, which is where the process gets it name. Coffee taste balanced acidity and body and intense fruit sweetness.
