Coffee Processing
The journey from cherry to bean is defined by how a coffee is processed. Whether it's the clean clarity of a Washed lot, the jammy sweetness of a Natural, or the dessert-like complexity of a Honey process, these methods are the bridge between the farm and your cup. Explore our guides to understand the science of fermentation and how processing shapes the final flavour profile.
Washed
The washed process is often favoured by specialty roasters because it highlights the intrinsic qualities of the coffee seed rather than the influence of the fruit. By removing the skin and pulp before drying, we ensure a clean, high-clarity cup that reflects the true terroir of the region.
Natural
The natural process is the most traditional and eco-friendly method, as it requires very little water. The fruit remains on the bean throughout the entire drying stage, allowing the sugars and flavours from the cherry to concentrate and absorb into the seed.
Honey
Named for the sticky "honey-like" mucilage left on the bean, this hybrid method sits between the washed and natural processes. Roasters and producers use this technique to find a perfect balance between fruit sweetness and clean acidity.
Sugarcane Decaf
This method is a game-changer for specialty decaf. By using a natural solvent derived from fermented sugarcane, producers can remove caffeine without the high heat or harsh industrial chemicals used in standard commercial decaffeination.
