What is Coffee Processing?
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.
How is Coffee processed
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 is Key to Coffee Quality
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.
Coffee Processing in Specialty vs. Commercial Coffee
Specialty Coffee Processing
Specialty coffee uses a wide range of processing methods—washed, natural, honey, and experimental techniques—chosen to enhance flavour, complexity, and balance. Producers invest in infrastructure, monitoring, and process control, with careful attention to fermentation, drying, and cleanliness. Processing is highly traceable, often documented down to the farm, lot, or method, and innovation is common, from new fermentation styles to unique drying techniques. In specialty coffee, processing is a key tool to shape the cup profile and highlight the origin’s unique qualities.
Commercial Coffee Processing
Commercial coffee relies on standardised processing, usually basic washed or natural methods, focused on speed, efficiency, and scale. Quality control is minimal, with limited investment in infrastructure or process detail. Coffees are often blended from multiple origins with little to no traceability, and innovation is rare. Processing has less impact on flavour or complexity, as the priority is volume, uniformity, and consistency rather than unique cup profiles.
Where Nordic Approach fits in
While we don’t process coffee ourselves, 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.
FAQ about Coffee Processing
Q1: What are the main coffee processing methods?
A1: Washed, natural, and honey.
Q2: Where can I see information about the coffee porcess?
A2: In the offer list. Click on the coffee you are interested in, and it will display extended information about how it has been processed.
Q3: How is coffee processed from origin to origin?
A3: Coffee processing varies by origin due to climate, tradition, and infrastructure. In Ethiopia, washed and natural methods dominate, often with long fermentations. Central America is known for honey processing and experimental fermentations. Brazil relies heavily on naturals and mechanical harvesting. Kenya focuses on washed coffees with strict grading. Each region adapts processing to local conditions, which is why origin strongly influences flavor.
Q4: Why is drying important in processing?