Washed (Wet) Process
The cherry’s skin and fruit are mechanically removed and the beans are fermented in water to strip the remaining mucilage before drying, producing a cleaner, brighter cup.
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Natural (Dry) Process
Whole coffee cherries are dried in the sun with the fruit still intact, letting sugars ferment into the bean for a heavier body and fruit-forward, sometimes winey flavor.
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Honey Process
A middle ground between washed and natural: the skin is removed but some or all of the sticky mucilage (the "honey") is left on during drying, adding sweetness and body.
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Anaerobic Fermentation
Cherries or de-pulped beans ferment in a sealed, oxygen-free tank before drying, often producing bold, funky, or exotic flavor notes not found in traditional processing.
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Wet-Hulled (Giling Basah)
A processing method common in Indonesia where parchment is removed from the bean while it’s still wet, yielding the low-acid, heavy-bodied, earthy cup typical of Sumatran coffee.
Decaffeination
A process (Swiss Water, Mountain Water, or EA/Sugarcane methods being common specialty-grade options) that removes 97%+ of caffeine from green coffee before roasting, without using harsh chemical solvents.
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Parchment
The thin, papery endocarp layer still surrounding the bean after pulping and drying, removed by hulling just before export.
Quaker
An underdeveloped or defective bean that fails to brown properly during roasting, staying pale — a visual sign of a lower-quality lot that’s typically sorted out before sale.
Mucilage
The sticky, sugar-rich fruit layer between a coffee cherry’s skin and its parchment — how much of it is left on the bean during drying is what separates washed, honey, and natural processing.
Peaberry
A naturally occurring mutation where a cherry develops just one small, round seed instead of the usual two flat-sided beans — some roasters sort and sell these separately, claiming a denser, more concentrated cup.