Coffee Processing Explained: Full Wash, Semi Wash, Natural and Honey

A coffee bean is actually the seed of the coffee cherry, which turns red when ripe. After picking, the fruit has to be separated from the seed and dried. How that's done has a huge effect on the taste in your cup.

Full Wash (washed process) The skin and sticky fruit layer are fully washed off with water before the beans are dried. The result is a clean, bright cup with clear acidity. Great if you like light, aromatic coffee — brewed on a V60, for example.

Semi Wash (wet-hulled) A process typical of Sumatra. The beans are hulled while still fairly wet, then dried. Expect a heavy body, low acidity and notes of spice and chocolate. Perfect for tubruk and milk coffee.

Natural The whole coffee cherry is dried in the sun, skin and all, for several weeks. The fruit's natural sugars soak into the bean, so it tastes sweet and fruity — sometimes like berries or jackfruit.

Honey The skin is removed, but some of the sticky fruit layer is left on during drying. The result sits right in the middle: caramel-like sweetness with gentle acidity.

Experimental processes There are also processes like anaerobic (oxygen-free fermentation) and wine (extended fermentation) that bring out more intense, complex fruit aromas.

Which one is right for me? - Like light & fresh coffee → Full Wash or Honey - Like strong coffee for milk drinks → Semi Wash - Like sweet & fruity flavors → Natural or Anaerobic

Still not sure? Try our Find Your Coffee quiz or browse all products.