A Guide to Coffee Processing: What Does It Mean and Why Does It Matter?

If you've taken a look at coffee bags from East View or other roasters, you may have seen a note about processing - wet, washed, dry, natural, honey, carbonic, the list goes on! 
Curious what that means, or why it matters enough to put it on the bag? Keep reading and you'll see how these notes could elevate your coffee experience (or at the very least be an interesting anecdote for your dinner parties). 

What is Coffee Processing?

At its most basic function, coffee processing is removing the cherry from the coffee seed (or bean). Surprise! I bet you didn't know there was so much to that little step, but different methods play a significant role in highlighting the flavor notes, body, and acidity in the final cup. 
Let's take a look at the most popular ways to process coffee.

Dry Coffee Processing (Natural Processing)

The dry or natural coffee processing method is one of the oldest techniques and is best for coffee from regions with dry climates (we see it a lot in our offerings from Ethiopia and Brazil). In this process, the whole coffee cherries are laid out under the sun to dry naturally. The cherries are usually spread out on large raised beds or patios, where they are turned regularly to ensure even drying.

How does this affect the flavor? 

• Because the beans are dried with the cherry still on it, they absorb more of the sugars and flavors. This leads to a distinctive and complex taste, usually with a fuller body and notes of berries, chocolate and sometimes even wine-like qualities.

Pros of natural processing would be reduced water usage, which makes this method more environmentally friends, and interesting complexity from the longer drying period. 
However, it can be more labor-intensive and time-consuming. In addition, if it's not managed well then it can lead to inconsistencies and decreased quality. 

Wet Coffee Processing (Washed Coffee)

The wet or washed coffee processing method is a more modern and controlled method compared to dry processing, and most of the coffees you drink are probably washed. In this process, the cherry is picked and then the outer skin of the coffee cherry is removed using water and mechanical pulping machines. The beans are then fermented in water to remove the mucilage (a sticky layer that surrounds the bean) before they are washed and dried.
This process typically takes place in wet mills, where the cherries are pulped, fermented, washed, and then dried in a more consistent and controlled environment. Because of this, it's important to have the necessary infrastructure and climate conditions for this kind of processing, which means that often there are collective wet mills where many producers bring their coffee, since most small farms cannot afford the cost of a wet mill on site. This method is also common in regions more abundant rainfall and higher altitudes, such as Colombia and Guatemala. 

How does this affect the flavor? 

• Washed coffee is known for its clean, bright, and crisp flavor, often with more pronounced acidity and floral or citrus notes. It can highlight what is inherent in the bean itself, letting the characteristics really shine and refining the flavors. 
  

That is one of the biggest pros of washed coffee - the consistency and clean, vibrant flavors, especially for really high quality lots. However, it does come with a concern for how water-intensive it is, not only in using water for the washing but also the logistics of getting rid of the wastewater. 

Other + Experimental Coffee Processing

This method of processing varies wildly and is constantly evolving. Experimental coffees have gained massive popularity in recent years because of the unique and innovative flavors. One neat thing you'll see is the crossover between wine/beer methods and coffee processing, like in fermentation and carbonic maceration. 
Here is just a tiny sampling of what else you might see on a coffee bag, but it gets crazy out there:

• Honey Processing is not new or experimental but does combine elements of both dry and wet processing because it removes the cherry but leaves the mucilage on the beans during drying. This typically still gives a clean cup with a syrupy, medium body. You'll see honey processing in our offerings from Costa Rica.
• Fermentation: All coffee goes through some level of fermentation during processing, but some producers are taking this up a notch. Controlled fermentation processes, such as anaerobic fermentation, involve fermenting the coffee cherries or beans in sealed containers to develop specific flavor profiles.
• Carbonic Maceration: This method uses carbon dioxide to ferment the cherries in an airtight container, often resulting in complex, fruity, and wine-like flavors. 

Producers also experiment with adding other ingredients (fruit/hops/yeast/etc) to their fermentation tanks, which is called co-fermentation, in order to bring out specific flavor notes. There are also crazy double fermented double washed coffees, or co-ferment natural coffees, and probably a lot of other fascinating experiments happening at origin. 

How does this affect the flavor?

• One thing is certain - it'll be different. It might not even taste like "coffee" anymore, at least not as you've known it. Experimental processing often leads to distinctive, bold, and innovative flavor profiles. These coffees may have flavors you’ve never experienced before—ranging from tropical fruits and berries to wine-like acidity and even earthy or savory notes. 
  

We often see this kind of experimental processing in cutting-edge coffee-producing countries that have the resources to invest in something unique, as well as the connections to be able to market something to buyers. The ability to offer something singular is a huge benefit to producers, and can elevate both the coffee and the farm itself. However, it could come at a cost. Not only is it more difficult to maintain consistency, but if producers are not able to find a market for their coffee, they spent precious resources and time on a coffee that won't find a home. This is one reason why forming and maintaining relationships with producers is so essential, because it can offer the space to try something new. 

Whether you're an adventurous coffee drinker or someone who counts on a dependable staple, I hope you consider the wild journey of coffee and processing before it reaches your cup. Not only does this expand your coffee experience, but it should also give you a deeper respect for the producers behind the brew. 

Let's hear about your favorite coffee and processing method!