Coffee processing methods
Coffee processing describes the post-harvest steps used to turn coffee cherries into stable green coffee ready for roasting.
The main processing families
The major traditional families are natural (dry), washed (wet) and honey/pulped-natural processing. Modern producers also use controlled fermentations and other experimental techniques.
At a glance
| Method | Fruit removed before drying? | Typical drying material |
|---|---|---|
| Natural | No | Whole cherry |
| Washed | Yes | Parchment after fruit/mucilage removal |
| Honey | Partly | Parchment with some mucilage |
Experimental processing
Terms such as anaerobic fermentation, carbonic maceration and inoculated fermentation describe techniques used by some producers. Their exact protocols vary, so the label alone does not completely describe the process.
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Accuracy note: Coffee terminology and recommended brewing parameters can vary by producer, roaster, equipment and recipe. Where a term is not universally standardised, this site says so rather than presenting one convention as a rule.