Processes

The washed process typically produces coffees with clean, crisp flavors. This method emphasizes acidity, resulting in bright and vibrant tasting notes. You can expect a well-balanced cup with clarity in flavor, showcasing delicate nuances and pronounced acidity. The flavor profiles may include citrus, floral, and tea-like notes, with a clean aftertaste.

The honey process often yields sweeter and more complex flavor profiles. The retention of some or all of the fruit pulp during drying imparts sweetness and body to the coffee. Depending on the degree of pulp left on the beans, you may encounter honey, caramel, or tropical fruit flavors. The acidity is generally mellow, and the cup exhibits a smooth mouthfeel

With the natural process, the coffee cherries are dried whole, allowing the beans to absorb flavors from the fruit. This method typically results in a full-bodied and fruity cup. You can expect intense and pronounced flavors, often characterized by berry, stone fruit, or even wine-like notes. The natural process often offers a lower acidity level, with a heavier mouthfeel.