Coffee processing refers to the method used to remove the coffee bean from the fruit, and it has a massive impact on how the coffee turns out. From sugar content in the bean to its density and how it is roasted but, most importantly, different processing methods create distinctly different flavour profiles.

During the natural process, the coffee bean is dried inside the coffee cherry, this leads to a prolonged period of fermentation which adds sweetness to the cup along with lots of body and a heavy mouthfeel. The hybrid processes such as pulped naturals and honey processes use a mixture of the washed and natural processing methods to try and control this prolonged fermentation in order to create a balance between the body and sweetness of natural coffees and the vibrant acidity and single origin characteristics of washed coffees.

Read our blog post about processing methods to learn more on this topic.