Processes

The Art of Transformation: Washed, Honey, and Natural Coffee Processes

Every coffee at Alchemy Harvest begins with a choice—how we process the cherry after harvest. These three methods—washed, honey, and natural—each shape the final cup in distinct ways, influencing clarity, sweetness, and intensity.
Explore the full breakdown below to discover how each process transforms the bean.

Washed Process

Precision and Purity

The washed, or fully washed, process is one of the most widely used and respected methods in specialty coffee. It’s known for producing clean, vibrant cups that highlight the bean’s inherent qualities—especially acidity, clarity, and terroir expression.

Here’s how it works:

1. Pulping
Freshly harvested coffee cherries are mechanically depulped to remove the outer skin and most of the fruit. What remains is the coffee seed, still coated in a sticky layer of mucilage.

2. Fermentation
The mucilage is broken down through fermentation, typically in water-filled tanks. This step can last anywhere from 12 to 72 hours depending on climate, altitude, and desired flavor outcome. Fermentation helps loosen the mucilage and subtly influences the final cup profile.

3. Washing
After fermentation, the beans are thoroughly rinsed with clean water to remove any remaining mucilage. This step ensures a clean surface and prepares the beans for even drying.

4. Drying
The washed beans are then dried—either on raised beds under the sun or in mechanical dryers—until they reach the ideal moisture content (usually around 10–12%). Proper drying is essential to preserve quality and prevent defects.

The result is a coffee that’s crisp, elegant, and transparent in flavor. Washed coffees are ideal for showcasing varietal distinctions and the influence of origin, making them a favorite among roasters and cuppers seeking purity and nuance.

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Honey Process

Balance and Sweetness

The honey process—sometimes called semi-washed—is a hybrid method that blends elements of both washed and natural processing. It’s known for producing coffees with a round body, gentle acidity, and pronounced sweetness, often with fruit-forward notes and a smooth mouthfeel.

Here’s how it works:

1. Pulping
Just like in the washed process, the outer skin of the coffee cherry is removed. However, instead of fully washing off the mucilage, a portion of it is intentionally left on the bean.

2. Drying
The beans, still coated in sticky mucilage, are laid out to dry—typically on raised beds or patios. The drying process can take longer than washed coffees and requires careful monitoring to prevent fermentation or mold. The amount of mucilage left and the drying conditions (sun exposure, airflow, humidity) all influence the final flavor.

3. Variations
Honey processing is often categorized by the amount of mucilage retained:

Yellow Honey: Minimal mucilage, resulting in a cleaner cup.
Red Honey: Moderate mucilage, offering more body and sweetness.
Black Honey: Maximum mucilage, producing rich, syrupy profiles with deeper fruit notes.

Because the mucilage contains sugars and organic compounds, honey-processed coffees tend to have a natural sweetness and complexity that sits between the clarity of washed and the intensity of natural coffees.

This method requires skill and precision, but when done well, it yields a beautifully balanced cup—sweet, smooth, and expressive.

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Natural Process

Boldness from the Cherry

The natural, or dry, process is the oldest method of preparing coffee—and one of the most expressive. It’s known for producing bold, fruit-forward profiles with heavier body and complex aromatics. This method allows the coffee bean to dry inside the whole cherry, absorbing sugars and flavors from the fruit throughout the process.

Here’s how it works:

1. Harvesting
Only the ripest cherries are selected for natural processing, as any defects or underripe fruit can significantly affect the final flavor. Quality sorting at this stage is critical.

2. Drying
The whole cherries are spread out to dry—typically on raised beds or patios—under the sun. This step can take several weeks and requires constant attention. Cherries must be regularly turned to ensure even drying and prevent mold or over-fermentation.

3. Hulling
Once fully dried, the outer layers (skin, pulp, and parchment) are mechanically removed to reveal the green coffee bean inside.

Because the bean remains in contact with the fruit for an extended period, natural-processed coffees often exhibit intense sweetness, jammy or tropical fruit notes, and a fuller mouthfeel. They can be wild and unpredictable, but when carefully managed, they offer a vibrant and memorable cup.

Natural processing demands patience and precision—but the reward is a coffee that’s rich, expressive, and deeply rooted in its origin.

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