Washed Vs Natural Coffee Processing Method: Is One Better?

Washed coffee has long been the darling of the specialty coffee world, but naturals are on the rise!

You may have noticed two words recurring on coffee bag labels regardless of the country of origin: natural and washed. What do these terms mean? What is the difference between washed and natural coffee, and can you really taste it in the cup? 

In this article, I’ll give you a quick rundown on coffee processing methods and why they matter.

How Coffee Gets from Seed to Cup

Before I delve into washed vs natural, let’s start with a quick primer on coffee production. Most of us know that all coffee beans start their journey on the coffee farm as bright red cherries – the fruits of the coffee plant. 

Coffee processing is the procedure that removes the coffee beans, which are actually the seeds of the fruit, from the cherry and turns them into dry unroasted green coffee beans ready to send to a coffee roaster.

The Anatomy of a Coffee Cherry

It’s helpful to have a basic knowledge of Arabica coffee cherry anatomy to understand the differences between washed and natural processing because, ultimately, both methods start and end in the same place.

Each coffee cherry consists of the seed and the pericarp, which has three layers: the peel, the mucilage/pulp, and the parchment (1). The seed is at the center, followed by the thin layer of parchment, then the fruity pulp, and lastly, the exterior peel. You must remove all three layers before roasting the coffee bean.

What Is The Difference Between Washed And Natural Processing?

The difference between natural and washed processing is the stage at which each of these layers is removed. The two processing methods start the same way. Ripe coffee cherries are harvested and sorted to remove under-ripe, over-ripe, and defective fruits. Then their courses deviate.

Natural Coffee Processing (Aka Dry Processing)

In natural processing, coffee cherries are placed in flat, raised beds and left to dry under the sun. Coffee farmers periodically rake and turn them to ensure they dry evenly and that no mold or rot develops. This process can take up to six weeks, depending on the climate.

Once the cherries are sufficiently dry, all three layers are the pericarp are removed in a process known as hulling or de-pulping. These days, this is typically done mechanically. The green coffee beans inside are then dry milled to remove any remaining bits of parchment or contamination.

Generally, this method works best in climates with relatively low precipitation and ample sunshine, like Ethiopia.

Washed Coffee Processing (Aka Wet Processing)

Washed coffee processing is a more modern method that essentially reverses the order of natural processing. The beans are de-pulped immediately after harvesting. The seeds are then placed in fermentation tanks for several days to break down any remaining mucilage before being rinsed clean. Only then are the coffee beans left to sun-dry on raised beds.

Wet processing is a more resource-intensive method and can be impractical in coffee-growing areas without an abundant natural water supply. It can also have negative environmental implications if the wastewater from the fermentation process is not disposed of properly (2).

Washed Vs Natural Coffee: Does One Taste Better?

The two different processing methods actually yield substantially different flavor profiles in the cup. 

For a long time, specialty coffee roasters have favored the washed method, which produces cleaner and more consistent flavors. In contrast, natural coffees can easily develop rot, mold, or off-flavors if they aren’t carefully tended throughout the drying process. This predisposition is evolving as dry processing techniques improve.

Natural processing leaves the peel, pulp, and parchment intact during drying, which allows for the development of more complex flavors through fermentation. Microorganisms gradually break down the proteins, sugars, and other substances in the coffee cherry’s pulp, which results in lower acidity and more sweetness in the final coffee.

Washed processing allows the bean’s natural flavor to shine. While enzymes still initiate chemical changes within the bean, the lack of peel, pulp, or parchment means there is less natural sugar to break down. This results in less overall sweetness and more acidity.

Washed vs Dry Coffee Cup Profiles

Precise cup profiles necessarily vary with the origin, type of coffee, and roast level, but we can make some generalizations.

There are definite blueberry and strawberry notes on the nose, and the flavor can bring caramel sweetness and chocolate to the cup. These coffees tend to be medium to full-bodied with a syrupy mouthfeel.

Washed process coffees have a more acidic bite, often with zesty citrus notes. The natural flavors of the bean, like floral and spice notes, shine through more readily, and they tend to be lighter-bodied – sometimes described as crisp or clean. 

Many coffee lovers favor the body and sweetness of naturals for espresso and the cleaner flavors of washed coffee for pour over brewing. But, as with most things coffee, this is entirely up to personal taste.

Interested in more unusual modern methods, like anaerobic processing? Watch Steven from Home Brews Coffee sample some experimentally processed coffees in this video:

Final Thoughts

The difference between natural and washed coffee is the way it is processed. Natural beans are dried inside the coffee fruit, absorbing more sugars and developing complex flavors. Washed coffee beans are dried after the fruit pulp is removed, yielding brighter acidity and cleaner flavors. 

Specialty coffee enthusiasts have historically favored washed processing, as natural processing is harder to control – and thus more likely to go awry. But when done well, the different methods both yield distinct and delicious coffees.