Last summer, my partner and I spent a weekend in Portland, OR, and finally made a pilgrimage to Push X Pull, a really interesting player in that heavenly coffee infused town. They’re known for their natural coffees, and let me tell you, we sampled a few that absolutely made the trip worthwhile. While talking the ear off a barista there, he mentioned a coffee processing method I hadn’t come across before: the honey process. Naturally, my curiosity was piqued. Was it just a clever name to grab attention (because who doesn’t love honey?), or was it something legit?
This realization hit me: despite my love for coffee, I knew embarrassingly little about how it goes from a cherry on a tree to the green beans roasted by my favorite local shops. So, being the obsessive learner I am, I went on a bit of a mish.
I dedicated an entire Field Notes notebook to scribbling down everything I could find about coffee processing methods. Of course, the internets were a big source of my ongoing research including varied James Hoffmann vids, but honestly, the best insights came from talking to actual roasters and green coffee buyers. (big shoutout to Jim at Vita for patiently answering my naive questions!)
Now that my notebook is full, I feel like I know just enough to be dangerous; or at least enough to share what I learned here, on CoffeeGeek. But fair warning: I’m not a roaster or an expert, just a curious coffee fanatic. So if I got something wrong, please drop a comment below and set me straight. I’m always up for learning more!
The Classic Processing Methods
Washed (Wet) Process
If you’ve ever enjoyed a cup of coffee with a clean, crisp flavor and bright acidity, chances are it was processed using the washed method. Here’s how it works: After the cherries are harvested, the outer skin is removed, and the beans are soaked in water for up to 72 hours. During this time, natural bacteria and yeast break down the sticky mucilage that clings to the beans. Once the fermentation is complete, the beans are washed thoroughly and dried.
This meticulous process highlights the inherent characteristics of the coffee bean, often resulting in flavors described as citrusy, floral, or even wine-like. It’s especially popular in regions like Colombia, Guatemala, and Kenya, places known for producing some of the world’s most vibrant coffees.
Natural (Dry) Process
The natural process is the oldest method of processing coffee, and it’s still widely used today, especially in regions where water is scarce, like Ethiopia, Yemen, and parts of Brazil. This is the process that Push x Pull really champions. How does it work?
Instead of removing the fruit right away, whole cherries are spread out in thin layers under the sun and left to dry for several weeks. As the cherries dry, sugars and other compounds in the fruit migrate into the beans, resulting in a bold, often fruity flavor profile with notes of berries, tropical fruit, and more often than not, a hint of fermentation. These coffees often have a heavier body and lower acidity compared to washed coffees.
Honey Process
Yeah, this is the process that got me started on this learning trip. And I found out it is pretty complex and varied.
Think of the honey process as a middle ground between the washed and natural methods. After the cherries are pulped to remove the outer skin, the beans are dried with varying amounts of mucilage left intact. The name “honey” doesn’t refer to the flavor but to the sticky texture of the beans during drying (tricky!)
This method can produce a wide range of flavors depending on how much mucilage is left on the beans and how they are dried, and this is where it can get even more complex. Let’s break down the different types:
- White Honey: Minimal mucilage left, leading to a clean, light cup.
- Yellow Honey: Slightly more mucilage, resulting in increased sweetness.
- Red Honey: A thicker coating of mucilage, often dried under shade, producing intense sweetness and a heavier body (of all the honey processed coffees, this may be my favorite).
- Black Honey: The most mucilage left on the bean, dried in humid conditions, creating a syrupy, complex coffee with rich fruit and fermented notes.
Costa Rica pioneered this process, and it has since gained popularity in countries like Brazil and Colombia, and other growing regions are starting to experiment with it as well.
Pushing Boundaries: Experimental Processing Techniques
And guess what: we haven’t even touched yet on the real experimental and innovative processing techniques, but we are about to get into some really interesting methods. In recent years, these innovative processing approaches have been shaking up the coffee world. These techniques aim to amplify or create new flavor profiles, often producing unique and exciting results.
Anaerobic Fermentation
This method involves fermenting coffee cherries or beans in sealed tanks with no oxygen. By controlling the environment, specific microorganisms thrive, producing unique flavors and aromas. Anaerobic coffees are known for their bold fruitiness, spice notes, and creamy texture.
There is a very interesting side effect from this method: the roasted coffees, when ground and brewed, will often curdle milk! I’m telling you this, because the roaster I bought my first anaerobic fermentation coffee from (Klatch Coffee with their Empire Blend) did not make this known. That coffee is absolutely amazing, (chocolate, vanilla, cola and blackberry notes!) but it scared me the first time I tried to add some cream to it – it all curdled on top!
Carbonic Maceration
This is a method I have not been able to try yet, and I’m looking for a good source. Borrowed from winemaking, carbonic maceration involves placing whole coffee cherries in a tank filled with carbon dioxide. This creates an internal fermentation process, breaking down the fruit from the inside out.
The result? Supposedly it produces coffees with vibrant wine-like characteristics, intense sweetness, and juicy acidity. This process has been embraced by forward-thinking farmers eager to experiment with new flavor profiles.
If you know a particularly good coffee using this processing method, let me know in the comments below!
Thermal Shock
Another processing method I have yet to try, but sounds really exciting. Thermal shock is exactly what it sounds like—coffee cherries are exposed to sudden temperature changes, often by immersing them in hot water for a brief period before processing. The idea is to alter the bean’s cellular structure and enzymatic activity.
While this is still a new method, early results suggest it can enhance sweetness and body while reducing bitterness. Producers are still fine-tuning this process, but it’s showing promise as an exciting avenue for flavor development.
How Processing Shapes Flavor
The way coffee is processed has a profound impact on its flavor profile. Washed coffees often emphasize bright, clean flavors with high acidity, while natural coffees lean toward bold, fruity, and full-bodied cups. Honey-processed coffees strike a balance, offering varying degrees of sweetness, body, and fruit notes depending on the specific method used.
When it comes to experimental techniques, the sky’s the limit. Anaerobic fermentation and carbonic maceration often create intense, unique flavor experiences that push the boundaries of what we expect from coffee. Seriously, that Empire Blend I had from Klatch was next-level coffee (just don’t add milk!). Thermal shock, while still developing, offers yet another tool for producers looking to craft standout coffees.
The Regional Connection
Different regions naturally gravitate toward specific processing methods based on climate, water availability, and tradition. In Ethiopia and Yemen, where water is scarce, the natural process has been the standard for centuries. Latin American countries like Colombia, Guatemala, and Costa Rica often favor the washed method due to their access to water and focus on clean, high-quality cups. Sadly, climate change may have an impact on this, going forward.
Meanwhile, Costa Rica’s innovation with the honey process has spread across Central and South America, while experimental techniques are being adopted by forward-thinking producers worldwide. In a way, it is also a tool to at least deal with the impact of climate change, because it does use less water than wet processing.
Final Thoughts
A year ago, I truly had zero clue about coffee processing methods. I mean, I’d heard terms like “natural processed” and “washed,” but I never really stopped to think about what they actually meant. Kind of embarrassing for someone who loves coffee, right?
Fast forward to now, and I’ve learned about things like Red Honey processing and Carbonic Maceration (which I really want to try someday). Understanding these methods has seriously leveled up how I choose coffee. It’s like having a x-marks the spot map to finding my favorite flavors. Personally, I love coffees that are juicy, fruity, and full-bodied but without that strong fermented taste you sometimes get from natural coffees. Turns out, anaerobic fermentation is a game-changer for that: it tones down the “funky” fermenty notes you’d normally get from natural processing, and maxes out the juicy fruits and body.
What I find super fascinating is how some of these techniques borrow from other industries, like winemaking. And then there’s climate change pushing coffee producers and importers to get creative with new methods. They’re constantly looking for ways to grow better coffee while dealing with shifting weather patterns. Some methods, like the honey process, not only help with efficiency but also unlock new, exciting flavors in the cup. That’s a win-win for us coffee lovers.
It’s wild how much more fun coffee gets when you dive deeper into how it’s made. Now I can’t help but think about processing every time I buy a new bag. Maybe after reading this, you will too!
Now how about you: what wild and crazy processing method have you discovered recently, and what did you like most about it? Share it with all of us in the comments section below; this isn’t about algorithms or engagement; I’m genuinely curious and would love to learn from your experiences!
Zuzanna travels the world because of her job, and makes it a point to find the best cafes, best coffee, best espresso in every city, town, or village she visits.
One Response
This was an insightful read! It’s incredible how much processing methods impact a coffee’s final taste profile. I especially enjoyed the breakdown of natural, washed, and honey processes. It really helps in understanding why different coffees have distinct flavors. It makes me wonder how small-scale farmers are adapting their processing techniques to meet the growing demand for unique coffee experiences. Looking forward to more content like this!