What happens after harvest matters.

Processing is how the fruit is handled before roasting. It can nudge sweetness, texture, and aroma—but origin, roast, and brewing still have a say.

The short version

Processing changes the path from cherry to green coffee. Think of it as one layer of flavour context, not a shortcut to a guaranteed tasting note.

Four routes from cherry to green coffee

Compare the process without overthinking it.

These are useful tendencies, not promises. Origin, roast, lot, and brewing can all change what ends up in the cup.

After harvest

Washed

Fruit is removed before the coffee dries, leaving a clean, direct starting point.

Flavour: Often reads as clear and bright, with origin detail easier to notice; the roast and brew still shape the cup.
Consistency: Can be comparatively predictable when drying and sorting are well controlled, but each lot still varies.
Brew use: Often a clear starting point for pour-over or other brews where acidity and detail can show; adjust to the coffee.

After harvest

Natural

The coffee dries with the fruit still around the seed, giving more time for fruit character to develop.

Flavour: May lean fruit-forward, sweet, and round, although the exact character can range from delicate to intense.
Consistency: Drying the whole cherry can be more sensitive to weather and sorting, so cups may vary more between lots.
Brew use: Try pour-over, press, or immersion when you want to explore sweetness and texture; a gentler brew may keep fruit in focus.

After harvest

Honey

Some of the sticky fruit layer stays on the seed while it dries.

Flavour: May sit between washed clarity and natural fruitiness, with a rounded sweetness that depends on the lot.
Consistency: Can offer a balanced middle ground, though the amount of fruit left on the seed and the drying conditions matter.
Brew use: Works well as a flexible everyday choice: pour-over can show its detail, while espresso or press may bring out body.

After harvest

Anaerobic

Fermentation happens with limited oxygen under controlled conditions.

Flavour: Can create distinctive, concentrated, or winey notes, but the result varies widely by recipe, lot, and roast.
Consistency: Controlled fermentation can be repeatable, yet small process changes may produce noticeably different cups.
Brew use: Use a familiar brew method first, then adjust gently; pour-over can reveal detail while espresso may amplify intensity.

Live catalogue examples

We show up to two matching coffees per process, with available examples first. Open a coffee to see its full catalogue detail.

Keep exploring

Processing is one part of the route. Roast level decides how the bean is developed after that.