Processing
Discover how coffee is processed from cherry to green bean, and how each method shapes flavor.
Washed
The washed process is the most classic method, removing pulp and fermenting away the mucilage to produce the cleanest terroir expression.
Read →Natural
The natural process is the oldest method, drying whole coffee cherries to impart rich fruit and winey notes.
Read →Honey
Honey processing retains varying proportions of mucilage, classified as white, yellow, red, and black honey, with flavors between washed and natural.
Read →Anaerobic
Anaerobic fermentation occurs in sealed oxygen-free environments, producing distinctive tropical fruit and winey flavors, one of the most talked-about methods in specialty coffee.
Read →Barrel Fermentation
Coffee is fermented or aged in whiskey, rum, or wine barrels, imparting distinctive boozy and woody character.
Read →Wet Hulled
Wet hulling (Giling Basah) is unique to Indonesia, removing the parchment at high moisture content to create distinctive herbal and earthy flavors.
Read →Carbonic Maceration
Carbonic Maceration borrows from winemaking, fermenting whole cherries in a CO₂-saturated sealed environment to produce exceptionally refined and complex flavors.
Read →Lactic Fermentation
Lactic fermentation controls a lactobacillus-dominated environment, giving coffee a unique yogurt-like acidity and creamy, smooth mouthfeel.
Read →Thermal Shock
Thermal Shock uses rapid temperature changes to break down cherry cell walls, accelerating flavor compound penetration and creating intense, unique flavors.
Read →Double Fermentation
Double Fermentation uses two distinct fermentation stages to layer flavor complexity, an advanced method for pursuing ultimate flavor expression.
Read →Pulped Natural
Pulped Natural was pioneered in Brazil, removing the skin but drying with all mucilage intact — combining natural sweetness with washed clarity.
Read →Extended Fermentation
Extended Fermentation significantly lengthens fermentation time (72+ hours), giving microorganisms more time to break down sugars and acids for extremely rich, complex flavors.
Read →Anaerobic Natural
Anaerobic Natural ferments whole cherries in sealed tanks, blending natural body with intense anaerobic winey notes.
Read →Anaerobic Washed
Anaerobic Washed ferments pulped beans in sealed tanks, adding stunning lactic acidity while maintaining washed clarity.
Read →Anaerobic Honey
Anaerobic Honey combines the silky sweetness of honey processing with the complexity of anaerobic methods, offering rich nectar-like aromas.
Read →Monsooned
Monsooned process is a unique Indian craft, mimicking historical monsoon voyages to eliminate acidity and impart distinctive cereal and spicy notes.
Read →