After coffee cherries are harvested, the fruit surrounding the bean must be removed and the coffee dried. This step, known as processing, has a significant influence on sweetness, body, and overall flavor.

The availability of clean water often determines how coffee is processed. In regions with reliable access to water, such as many parts of Central and South America, the washed (wet) process is common. In this method, the fruit is removed before drying, producing coffees that are typically clean and well structured.

In drier regions, or in areas where water access is limited, farmers often use the natural (dry) process, drying the cherries whole in the sun. This method uses minimal water and tends to produce coffees with deeper sweetness, fuller body, and more pronounced fruit character.

Between these two approaches is the honey (pulped natural) process, where some of the fruit is removed but a portion is left on during drying. This method uses less water than washed processing while retaining some of the fruit’s natural sugars, often resulting in balanced sweetness and body.

Processing choices are shaped by environment, resources, and tradition. Each method reflects practical realities as well as local expertise, and each contributes differently to what you taste in the cup.