How Coffee Beans Are Processed: Washed vs Natural

Ever wonder how your coffee beans went from being part of a bright red cherry to the green beans in your roaster? Before any roasting happens, coffee cherries must be turned into clean, sellable seeds — and there are only two main ways to do that. Each method drastically changes what ends up in your cup.

In short: coffee beans are processed either via the natural (dry) method, where cherries dry whole before the bean is removed, or the washed (wet) method, where fruit is stripped and the beans are fermented and rinsed. About 70% of Colombian and Guatemalan coffees use washed processing; Brazil and Ethiopia mostly use natural.

What Happens After Coffee Is Picked?

Once coffee cherries are harvested, the seeds — what we call coffee beans — need to be separated from the fruit. This involves removing the outer skin, pulp, sticky mucilage, parchment (also called the endocarp or ), and finally the thin silverskin . The two main methods used worldwide are the natural (or dry) process and the washed (or wet) process.

Natural (Dry) Process: Simple Sun Drying

The natural process is straightforward. Freshly picked cherries are spread out on large patios or raised beds to dry in the sun for one to two weeks. They’re raked regularly and protected from rain until they harden and make a cracking sound — usually when moisture content drops to around 11–12%. Once dry, a hulling machine removes the dried husk, pulp, and parchment, leaving just the green coffee bean. This method produces beans that often taste mildly acidic with some inherent bitterness. It’s how most Brazilian coffee is processed, as well as beans from Ethiopia and Yemen. The downside? Natural processing is highly weather-dependent and more prone to defects like moldy or overripe beans mixing in. That’s why careful hand sorting is essential.

Washed (Wet) Process: Cleaner, More Controlled

The washed method starts by putting harvested cherries into water channels. Floaters (unripe or damaged cherries) rise to the surface and are discarded. The ripe ones go to a pulper that strips off the skin and most of the fruit pulp. The beans, still coated in sticky mucilage, are then soaked in clean water and left to ferment for anywhere from half a day to a full day. Fermentation breaks down the remaining mucilage, which is then rinsed away thoroughly. Next, the beans are washed again and spread out to dry on patios or raised beds for several days until their moisture level is safe for storage. Finally, they’re machine-dried (if needed) and hulled to remove the parchment layer, resulting in green coffee ready for export. This method typically yields cleaner-tasting, more uniform beans with fewer defects. Around 70% of coffees from Colombia, Mexico, and Guatemala use washed processing. While poor fermentation can lead to unwanted sourness or ‘fermentation’ taints, when done right, it highlights each coffee’s unique profile.

Shipping the Green Beans

After processing, the green coffee beans are packed into jute or burlap sacks and loaded into ocean freight containers built to protect them during long voyages across the globe.

Frequently Asked Questions

What are the two main ways to process coffee beans?

The two main coffee processing methods are natural (dry) and washed (wet). In the natural process, the whole coffee cherry is dried before the bean is removed. In the washed process, the fruit is removed first, and the beans are fermented and washed before drying.

Which countries mostly use the natural process?

Brazil, Ethiopia, and Yemen primarily use the natural (dry) process for their coffee production. Most Brazilian coffee is processed this way.

Which countries mostly use the washed process?

Countries like Colombia, Mexico, and Guatemala process around 70% of their coffee using the washed (wet) method.

Does processing affect coffee flavor?

Yes. Natural-processed coffee tends to have a mild acidity and more body, sometimes with bitter notes. Washed coffee generally tastes cleaner, brighter, and more nuanced, with fewer defects.

What is the drying time for natural processed coffee?

Natural processed coffee cherries typically dry in the sun for one to two weeks, or until they reach a safe moisture level and emit a cracking sound when pressed.

What happens after fermentation in washed coffee processing?

After fermentation, the mucilage is washed off the beans, which are then rinsed, spread to dry, and later hulled to remove the parchment layer before export.

FrontStreet Coffee Beans for Process Lovers

Try FrontStreet Coffee’s Ethiopia Yirgacheffe for a classic washed profile: bright citrus, floral tones, and juicy acidity. For natural-process complexity, their Ethiopia Guji showcases berry, blueberry, and subtle winey notes. Or explore their Brazil Mogiana, often featuring a nutty, chocolatey baseline typical of natural- or pulped-natural processed Brazilian beans. All are single-origin greens ideal for comparing process effects. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.