Coffee Processing
Definition of coffee processing:
What is coffee processing? Coffee processing refers to the steps that turn freshly picked coffee cherries into dried green beans, that are then sent to a mill to be prepared for export. It involves removing the fruit layers surrounding the coffee seed and drying it to a precise moisture level. The coffee processing method used affects the final flavour, quality, and shelf life.
How coffee is processed
Once coffee cherries are picked, they need to be processed directly to avoid spoilage. Coffee processing methods vary depending on tradition, infrastructure, climate, and desired flavour profile—but the desired goal is always the same: remove the layers around the seed (pulp, mucilage, parchment) and dry the beans to a stable moisture level.
Want a deeper understanding of how processing techniques impact quality? Read more here.
The most common coffee processing methods include:
Washed (or wet) process
Cherries are pulped, then fermented in water to break down the sticky mucilage.
Beans are washed and then dried—on patios, raised beds, or mechanical dryers.
Typically results in clean, bright, and citrusy profiles.
Natural (dry) process
Whole cherries are dried in the sun before any layers are removed.
Requires careful handling to avoid over-fermentation or mould.
Often yields fruit-forward, heavier-bodied coffees.
Honey process (pulped natural)
Cherries are pulped, but mucilage is left on during drying.
Produces a balance between the clarity of washed and the sweetness of naturals.
Variations (yellow, red, black honey) refer to the amount of mucilage and drying conditions.
Experimental methods
Includes anaerobic fermentation, carbonic maceration, yeast-inoculated and other techniques.
These methods aim for distinctive flavour profiles, but require high levels of control and experience.
Results can be vibrant, complex, or even funky—depending on intent and execution.
Why processing matters
Processing is one of the most important contributors to a coffee’s final flavour. The same variety grown on the same farm can taste completely different depending on how it’s processed.
We work with producers, cooperatives, washing stations, and suppliers that invest in drying infrastructure, experiment with fermentation styles, and select methods that bring out the best in each lot. Coffee processing affects shelf life, consistency, and roast performance—so it’s a key piece of the quality puzzle.
Processing in the Specialty vs Commercial Sector
In specialty coffee, processing is a point of flavour creation. In commercial coffee, it’s often a means to achieve scale and uniformity. Here’s how they differ:
Processing methods
Specialty coffees are processed using a wide range of methods—washed, natural, honey, and various experimental techniques. These are chosen to enhance flavour and suit the specific qualities of the coffee. In commercial coffee, processing is usually standardised and focused on efficiency, often limited to basic washed or natural methods.
Quality control
In specialty, there is significant investment in infrastructure, monitoring, and process control—especially around drying, fermentation, and cleanliness. In commercial settings, quality control tends to be minimal, with the focus primarily on volume and speed.
Traceability
Specialty coffee processing is often traceable down to the farm, lot, or even the processing method used. Documentation includes where and how the coffee was processed. In commercial supply chains, traceability is limited or absent, with coffees often blended from multiple origins without distinction.
Innovation
Specialty producers frequently experiment with new fermentation styles or drying techniques to create unique profiles. In commercial production, innovation is rare, and standardisation is prioritised to maintain consistency at scale.
Impact on flavour
Processing in specialty coffee is a core part of the final cup profile. It’s seen as a tool to bring out complexity, balance, and expression. In commercial coffee, processing has less influence on flavour, as the focus is on volume, not nuance.
Where Nordic Approach fits in
While we don’t process coffee ourselves, we’re closely involved in how it’s done. Our sourcing and quality teams regularly visit farms, mills, and washing stations to share feedback, cup results, and support best practices. We also help communicate market demands to suppliers—while listening closely to what’s realistic and sustainable for them. Consistent, high-quality processing requires a lot of control and investment, so it’s essential that producers working in the specialty market are paid fairly and can continue producing quality coffee year after year.
Processing isn’t just a technical step—it’s where real value is created. The better we understand and support it, the better the results throughout the supply chain. It also allows us to offer a wider range of coffees, each with distinct processing styles and flavour profiles.