How Processing Shapes the Cup

Processing begins after coffee cherries are picked, and it determines how the fruit is removed from the seed before drying.

Washed coffees generally remove more fruit before drying, often producing a cleaner, more transparent cup profile.

Natural coffees dry with the fruit around the seed for longer, often emphasizing sweetness, fruit character and body.

Neither method is inherently better. Processing is one of several variables — alongside variety, altitude, roast and brewing — that shape what you taste.