In the natural process, ripe coffee cherries are dried whole with the fruit still surrounding the seed. As one of the oldest and most traditional methods, it relies heavily on careful, patient sun-drying. Because the fruit stays in contact with the bean throughout the drying cycle, the resulting cup tends to be sweet, fruity, and less acidic, often showing berry-like or tropical notes.

The washed process begins by removing the fruit from the seed soon after harvest, followed by thorough cleaning before drying. This method gives producers more control, reducing defects and creating a consistently clean cup. Washed coffees typically showcase bright, crisp flavors with higher clarity and a refreshing acidity that highlights the bean’s natural character.

Honey processing blends elements of both natural and washed approaches. The skin of the cherry is removed, but part of the sticky mucilage is intentionally left on as the coffee dries. Depending on how much mucilage remains, producers may categorize the coffee as yellow, red, or black honey. This method offers a balance: the sweetness and body of a natural coffee paired with the cleaner finish of a washed one.

Wet-hulling, commonly used in Indonesia’s humid climate, involves removing the pulp quickly and drying the coffee in stages before taking off the parchment layer. The unique environmental conditions give this method its signature character. Wet-hulled coffees tend to be earthy, full-bodied, and rich, with herbal, woody, or chocolate-leaning flavor notes.