Coffee processing method you probably don't know

20 October, 2025 | 5 Minutes

There are different way of process coffee beans, each would play a major role in shaping their profile. By knowing them, you’ll be better to identify which coffee profile suited best to your personal taste.

Dry (Natural) Process

This process involves first drying the freshly-picked coffee cherries under the sun until most of the moisture evaporates. The dried fruit then seperated from the beans once they're fully dried. While not having a huge range of flavor, because drying processes always pushed towards fruity and sweet, this naturaly-processed coffees is loved among fans of bold, fruit flavors.

Despite its popularity dry process have its own risk, rain or high humidity leads to the develop of molds and fungus and can ruin the harvest. And without sun or mechanical dryers the fruit need a mionimum of 2 weeks without sun to allow a perfect drying.

Wet (Washed) Process

The washed process involves removing the skin and pulp from the coffee cherry, and ferment them briefly to soften the mucilage for easy removal. After fermentation, the beans are washed to remove all traces of the mucilage, then dried either in the sun or by machine.

Washed coffees often has a clean, bright, and distinct flavor, with pronounced acidity and a lighter body.

Wet-Hulled Process

This process primarily used in Indonesia where the protective parchment layer is removed from the coffee bean while it is still at a high moisture content. The method was developed as a practical solution for processing coffee in Indonesia's consistently wet and humid climate.

Compared to fully washed beans, wet-hulled coffees have a bold, earthy, and often with notes of chocolate, spice, or herbs, but with lower acidity compared to washed coffee.

Honey Process

The honey process involves removing the outer skin of the coffee cherry but leaving some or all of the sticky, sugary mucilage layer on the bean during drying.

The process then differenciate by the amount of mucilage left on the bean and the length and conditions of the drying process, with Yellow being the lightest and most subtle, and Black Honey offering the richest and most intense flavors.

Anaerobic Fermentation

Lastly, anaerobic process coffee is a coffee processing method where fermented coffee cherries are placed in sealed tanks that are pressurized from CO2 buildup, one-way valves are often used to allow built-up carbon dioxide to escape without letting oxygen in.

Oxygen-free environment make anaerobic bacteria and yeasts to active, which are different from one present in aerobic (oxygen-rich) fermentation. This process make coffee sweeter and has a juicier or heavier body.

Bonus Tips for Storing Your Coffee Beans

One of the key step to enjoying your best cup are know how to store them properly, the goal is to keep them fresh and preserve their flavor until it’s time for brewing.

Keep It Airtight

Coffee beans are easy to oxidize if exposed to air leading to dull flafors and flat-tasting cup. Store your beans in an airtight container or one with a valve. Keep your beans contact with air as low as possible while still alowing carbon dioxide to excape, to help maintain good extraction and their rich flavor.

Keep Away from Sunlight

Direct sunlight can accelerates oxidation too. To maintain the quality of your beans, store them in a cool, and away from direct sunlight, You can place them in an opaque container too that blocks out light entirely.

Store in a Dry Environment

We obviously don't want any mold in our food, and coffee beans are easy to absorb moisture from the air when exposed to humidity. Make sure to store them in a dry and sealed container, keep them away from damp or humid environments.

Keep at a Stable, Cool Temperature

Always make sure you place them in stable room temperature, usually between 15-25°C. You can portion them and freeze the beans if you don't plan to finish them in a few weeks. Not this can help preserve the flavor and aroma, its also preventing moisture absorption or any unwanted condition.