Natural vs Washed Coffee: Understanding the Differences

When you take a sip of coffee, you’re not just tasting the roast or the bean—you’re also experiencing the processing method that brought it to life. Among the most common coffee processing techniques, natural (or dry) and washed (or wet) methods are key to defining the flavour, body, and overall profile of your cup. But what are these methods, and how do they differ? More importantly, how do they impact the taste of your favourite brew? At RISE coffee box the majority of our coffees are washed as these are generally preferred when we speak to our customers and do surveys. However, we do occasionally include natural coffee - as the flavours are often incredible, although quite different to what you may usually order and enjoy. 

In this blog, we’ll explore the differences between natural and washed coffee, their respective impacts on flavour, and why it matters to coffee lovers and producers alike. Please also drop us a comment below with your preferences! 

What Is Coffee Processing?

Before diving into the differences between natural and washed coffees, it’s important to understand what coffee processing is. Once coffee cherries are harvested, the beans inside must be removed, cleaned, and dried before roasting. The method used to separate and prepare the beans is what we call coffee processing.

This step is crucial because it directly influences the final taste of the coffee. By altering how the fruit of the cherry (or mucilage) interacts with the bean during processing, producers can highlight different flavour notes, create new profiles, and control the coffee’s overall quality.

The Natural Process (Dry Process)

The natural process is the oldest method of coffee processing, dating back to the origins of coffee in Ethiopia. It is still widely used in countries with hot and dry climates, such as Ethiopia and Brazil, where consistent sunlight allows for effective drying.

How It Works:

1. Harvesting: Coffee cherries are picked and sorted to ensure only ripe fruits are used.
2. Drying: The whole cherry is spread out in thin layers on raised beds or patios and left to dry under the sun. This process can take several weeks. Sometimes smallholder farmers use a piece of cloth and spread out the cherries in front of their houses.
3. Monitoring: During drying, cherries are turned regularly to prevent mould or uneven drying.
4. Hulling: Once fully dried, the dried fruit layer is removed to extract the bean inside.

Flavour Profile of Natural Coffee:

Natural coffee is often described as fruity, sweet, and complex. Because the beans dry inside the fruit, they absorb the sugars and flavours from the pulp. This results in a cup that’s rich in berry, tropical, or wine-like notes with a fuller body. Alice often describes natural coffee as "boozy" which sums it up pretty well. 

Key Characteristics:

• Fruity and sweet flavours
• Heavier body
• Sometimes more inconsistent or wild due to the natural fermentation

The Washed Process (Wet Process)

The washed process is considered the most refined method and is often associated with higher consistency and clarity. It is commonly used in regions with ample water resources, such as Central America and Colombia.

How It Works:

1. Harvesting: Like the natural process, cherries are picked and sorted.
2. De-pulping: The outer fruit layer is mechanically removed, leaving the beans covered in a sticky mucilage.
3. Fermentation: The beans are placed in fermentation tanks, where natural enzymes and microbes break down the mucilage over 12–48 hours.
4. Washing: After fermentation, the beans are thoroughly washed with water to remove any remaining residue.
5. Drying: The clean beans are dried, either on raised beds or using mechanical dryers. 

Flavour Profile of Washed Coffee:

Washed coffee is prized for its clean, bright, and consistent flavours. The washing process removes most of the fruit influence, allowing the bean’s inherent characteristics—such as acidity, origin, and variety—to shine through.

Key Characteristics:

• Clean and vibrant flavours
• High acidity
• Consistent quality

Natural vs Washed Coffee: Key Differences

1. Flavour

The primary difference between natural and washed coffee lies in the flavour profile:

• Natural Coffee: Tends to be fruit-forward, sweet, and complex with heavier body.
• Washed Coffee: Offers clean, crisp, and bright flavours with more pronounced acidity.

For example, a natural Ethiopian coffee might taste like ripe blueberries or tropical fruit, while a washed Colombian coffee may have bright citrus or floral notes.

2. Processing Time and Effort

The natural process requires less water but demands more time and meticulous monitoring to prevent defects. In contrast, the washed process is faster but requires significant water resources and infrastructure.

• Natural Coffee: Sun-dried, slower process.
• Washed Coffee: Water-intensive, faster process.

3. Risk and Consistency

Because natural coffee relies on sun-drying, it’s more susceptible to defects like mould or uneven fermentation. This can lead to inconsistencies in the cup. Washed coffee, however, is generally more consistent due to its controlled fermentation and cleaning steps.

4. Environmental Impact

Natural processing is more eco-friendly as it requires little to no water, making it ideal for regions prone to water scarcity. On the other hand, the washed process, though effective, generates wastewater that needs proper treatment to avoid environmental harm.

Which Coffee Should You Choose?

The choice between natural and washed coffee ultimately depends on your personal taste preferences:

• Choose Natural Coffee if you enjoy fruity, bold, and complex flavours with a heavier body. These coffees are perfect for adventurous drinkers who appreciate variety and nuance.
• Choose Washed Coffee if you prefer clean, crisp, and consistent flavours with bright acidity. These coffees are ideal for those who value precision and clarity in their cup.

Why Processing Methods Matter

Understanding coffee processing methods is key to appreciating the complexity of coffee. By learning about natural and washed coffees, you can make more informed choices and even identify your preferences as a coffee drinker.

For producers, the choice of processing method can affect not only the flavour but also the price and marketability of their coffee. Specialty coffee enthusiasts often seek out natural or washed beans for their distinctive qualities, creating opportunities for farmers to showcase their craft.

Exploring Coffee Through Processing

The world of coffee is vast, and natural and washed processing methods are just the beginning. Many farmers are experimenting with hybrid methods, such as honey or anaerobic processing, to create new and exciting flavour profiles.

As a coffee lover, exploring different processing methods is a rewarding journey. Try tasting a natural Ethiopian coffee alongside a washed Colombian coffee, and notice how the processing brings out unique characteristics in each bean.

Final Thoughts

The natural and washed coffee debate isn’t about which is better—it’s about celebrating the diversity of coffee. Each method offers a a distinct taste experience that caters to different palates and preferences.

Whether you’re drawn to the fruity sweetness of a natural coffee or the bright clarity of a washed one, understanding the process behind your brew will deepen your appreciation for specialty coffee.

Next time you sip your favourite cup of RISE coffee, take a moment to consider the journey of those beans—from the coffee cherry to your mug—and the remarkable steps that make it possible!