Washed vs. Natural Processed Coffee

If you’ve ever sipped a fruity Ethiopian or a nutty Colombian roast and wondered why they taste so different, the answer lies not just in where they’re grown, but how they’re processed. Two of the most common coffee processing methods, washed and natural, play a major role in shaping the flavor profile of your brew.

At The Coffee Farmer’s Co-op, we’re all about helping you understand what’s in your cup and why it matters. Here’s a simple breakdown of how each method works and what you can expect when choosing between them.

Coffee beans start as the seeds inside bright red or yellow cherries that grow on coffee plants. After harvest, those cherries must be processed to remove the fruit and dry the beans before roasting. The way coffee farmers choose to do this—washed or natural—is what gives each coffee its distinct character.

Washed coffee, also called wet processed coffee, is the most widely used method—especially for specialty-grade beans from regions like Colombia and Guatemala.

Here’s how it works:

1. The cherries are pulped, removing the skin and most of the fruit.

2. The beans are then fermented in water tanks for 12–48 hours to break down any remaining mucilage (that sticky layer).

3. After fermentation, the beans are washed thoroughly and then dried—either on raised beds, patios, or in mechanical dryers.

Flavor Profile: Washed coffees are known for their clarity, acidity, and brightness. You’ll notice crisp, citrusy notes and a clean finish. Colombian coffee beans, for example, often shine in this process, with balanced flavors and a smooth texture.

Natural Processed Coffee: Bold, Sweet, and Fruit-Forward

The natural process, also called dry processing, is the oldest method—and it’s making a major comeback in today’s specialty coffee world. It’s commonly used in hot, dry climates like Ethiopia and Sumatra where water is scarce.

Here’s what happens: 

1. Whole coffee cherries are laid out to dry—skin, fruit, and all—on raised beds or patios.

2. During drying (which can take up to four weeks), the fruit ferments naturally around the bean.

3. Once fully dried, the outer layers are hulled off to reveal the green bean inside.

Flavor Profile: Naturally processed coffees tend to be fruitier, funkier, and heavier-bodied. Think blueberry, wine, and tropical fruit notes. While they can be more unpredictable in flavor, they’re also incredibly complex and sweet—making them a favorite for adventurous coffee drinkers.

Visual Comparison: Washed vs. Natural

Washed Coffee
- Process: Fruit removed with water
- Taste: Bright, clean, acidic
- Common Origins: Colombia, Guatemala, Kenya

Natural Coffee
- Process: Dried with fruit intact
- Taste: Sweet, fruity, bold
- Common Origins: Ethiopia, Sumatra, Brazil

Sustainability & Processing: What to Know

Both methods have pros and cons when it comes to sustainability.Washed coffee requires significant amounts of water and proper waste management to prevent pollution.

Natural processing is more water-efficient, making it ideal for drier climates—but it also requires careful drying to avoid mold or over-fermentation.

At The Coffee Farmer’s Co-op, we work closely with farms to support sustainable practices no matter the processing method. We prioritize eco-conscious producers who want sustainable coffee. We minimize water usage, compost coffee pulp, and reinvest in their communities.

Final Sip

Whether it’s washed or natural, how your coffee is processed can change everything, from acidity to sweetness to mouthfeel. The more you know, the better equipped you are to find your perfect cup, and support the farmers behind it.

Check out our wholesale coffee partner, Java City, and our freshly roasted coffee available for online order.