Coffee Processing Methods
Discover how different processing methods transform coffee cherries into the beans that create your favorite flavors. From traditional washed methods to innovative experimental processes.
Understanding Coffee Processing
🌊 Washed Process
Coffee cherries are pulped and fermented in water, then washed and dried. Results in clean, bright, and acidic flavor profiles with well-defined characteristics.
☀️ Natural Process
Whole coffee cherries are dried in the sun before removing the fruit. Creates fruity, wine-like flavors with more body and sweetness.
🫙 Anaerobic Process
Fermentation occurs in sealed, oxygen-free environments. Produces unique, complex flavors often described as funky or experimental.
🍯 Honey Process
Cherries are pulped but dried with some mucilage still attached. Balances the cleanliness of washed with the sweetness of natural.
🧪 Experimental
Innovative techniques like carbonic maceration, yeast inoculation, and thermal shock. Pushes the boundaries of flavor development.
🚫 Decaffeinated
Various methods to remove caffeine while preserving flavor, including Swiss Water and Ethyl Acetate Sugarcane processes.
Washed Processes
1,233 total beans
Clean, bright, and acidic profiles with well-defined flavors
Washed
Processing Method
Anaerobic Washed
Processing Method
Fully Washed
Processing Method
Semi-washed
Processing Method
Natural and Washed Hybrid
Processing Method
Thermal Shock Washed
Processing Method
Hybrid Washed
Processing Method
Dry Washed
Processing Method
Double Anaerobic Washed
Processing Method
Washed, Sugarcane EA Decaf
Processing Method
Washed, Ethyl Acetate Decaf
Processing Method
Decaf Washed
Processing Method
Double Fermentation Washed
Processing Method
Lactic Fermentation Washed
Processing Method
Thermal Shock, Yeast Inoculated, Washed
Processing Method
Carbonic Maceration Washed
Processing Method
Double Washed
Processing Method
Experimental Washed
Processing Method
Co-Fermented Washed
Processing Method
Special Fermentation Washed
Processing Method
Carbonic Maceration Natural, Washed Hybrid
Processing Method
Washed (Yeast Extended Fermentation)
Processing Method
Cascara Infused Carbonic Maceration Washed
Processing Method
Washed DRD
Processing Method
Red Washed
Processing Method
Washed, Assisted Fermentation
Processing Method
Extended Fermentation Washed
Processing Method
Lactic Anaerobic Washed
Processing Method
K72 Washed
Processing Method
Washed (Anaerobic Fermentation)
Processing Method
Anaerobic Nitrogen Washed
Processing Method
Fragrans Fermentation Washed
Processing Method
Thermal Shock Bacterial Double Anaerobic Washed
Processing Method
Washed and Naturals
Processing Method
Washed, Double Anaerobic Thermal Shock
Processing Method
Semi Anaerobic Washed
Processing Method
Washed, Yeast Inoculated
Processing Method
Washed Ferment Mosto
Processing Method
Washed, Raised Bed Dried
Processing Method
Mountain Water Decaf Washed
Processing Method
Barrel Fermentation Washed
Processing Method
Washed, Mandarine Fermentation
Processing Method
Hami Melon Lactic Fermentation Washed
Processing Method
Coconut Butter Fruits Yeast Anaerobic Washed
Processing Method
Extended Anaerobic Semi- Washed
Processing Method
Experimental Washed High Intervention
Processing Method
Watermelon Culturing Washed
Processing Method
Tropical Washed
Processing Method
Semi-washed, Assisted Fermentation
Processing Method
Washed + Natural
Processing Method
Wave Washed
Processing Method
Cascara Infused Washed
Processing Method
Washed, Yeast Inoculated, Berries & Yellow Fruits Culturing
Processing Method
Culturing Washed
Processing Method
Classic Washed - Raised Beds
Processing Method
Washed, 15h Fermentation
Processing Method
Decaffeinated Washed (Mountain Water Process)
Processing Method
Fully washed, sugar cane decaf
Processing Method
Washed, 72 hours fermentation, dried on raised beds
Processing Method
Dry Ferment Washed
Processing Method
Thermal Shock Anaerobic Washed
Processing Method
Washed SyOxidator
Processing Method
Mixed Fruit Yeast Inoculation Washed
Processing Method
Washed Yellow Fruits Nectar Co-Fermentation
Processing Method
Gurram Hand Washed
Processing Method
Anaerobic Semi-Washed
Processing Method
Grape Maceration Washed
Processing Method
Pineapple Yeast Fermented Washed
Processing Method
Natural Anaerobic, Anaerobic Washed Hybrid
Processing Method
Washed, Ethyl Acetate decaffeinated
Processing Method
Double Fully Washed
Processing Method
Syoxidator Washed
Processing Method
Washed / Double Anaerobic Thermal Shock
Processing Method
Fully Washed - Kenyan style fermentation
Processing Method
Anaerobic Washed, Culturing
Processing Method
Washed / Sugar Cane Decaf
Processing Method
Washed Semi-Anaerobic 72h
Processing Method
Multi-stage Washed
Processing Method
Thermal Shock Bacterial Anaerobic Washed
Processing Method
Washed, Watermelon Yeast Fermentation
Processing Method
Washed - Extended Fermentation
Processing Method
Washed, E.A Sugar Cane Sugar Decaffeination
Processing Method
Washed Co-ferment with Peach
Processing Method
Fully Washed, Raised Bed Dried
Processing Method
Washed Dry Ferment with Culture
Processing Method
Classic Washed - Parabolic Dryer
Processing Method
Washed, Yeast Inoculated, Dulce de Leche Culturing
Processing Method
Washed, 12h Mosto Fermentation
Processing Method
Extra ripe cherry selection, fully washed, 3 x 24hr fermentation, dried on raised beds
Processing Method
Washed (Double Fermentation)
Processing Method
Washed, dried on raised beds
Processing Method
Anaerobic Washed, Double Extended
Processing Method
80% Washed / 20% Double Anaerobic Thermal Shock
Processing Method
Washed, Cool Ferment
Processing Method
Washed Double Fermentation
Processing Method
Hybrid Washed, Slow Dry
Processing Method
Anoxic Water Pillow Washed
Processing Method
Flower Fermentation Washed
Processing Method
Citric Washed
Processing Method
Washed, Raised Bed Dried in Greenhouses
Processing Method
Anaerobic Washed, Anaerobic Natural
Processing Method
X.O Rum Barrel Washed
Processing Method
Anaerobic Washed, 120h Fermentation
Processing Method
Double Anaerobic Thermal Shock, Washed Hybrid
Processing Method
Washed, Honey
Processing Method
Fruit Yeast Anaerobic Washed
Processing Method
fully washed, overnight fermentation, dried on raised beds
Processing Method
African Washed
Processing Method
Washed, 48 & 72h Depulped Dry Anaerobic Sunbeds
Processing Method
Lychee Culturing Washed
Processing Method
Washed, Black Honey
Processing Method
Yeast inoculated anaerobic washed, thermal shock
Processing Method
Anaerobic Washed, 72h Fermentation
Processing Method
Washed, 3 x 24hr fermentation, dried on raised beds
Processing Method
Washed, Melon Strawberry Co-Fermentation
Processing Method
Symbiotic Process (Washed)
Processing Method
Passion Fruit Maceration Anaerobic Washed
Processing Method
Passion Fruit Washed
Processing Method
Grape Infusion Carbonic Maceration Washed
Processing Method
Washed Fermented 18h
Processing Method
Advanced Anaerobic Washed, Thermal Shock
Processing Method
Washed Co-ferment with Lychee
Processing Method
Ethyl Acetate Sugarcane Decaf Washed
Processing Method
Washed, Sugarcane Decaffeination
Processing Method
Semi-washed/Honey
Processing Method
Jasmine Washed
Processing Method
Washed - Raised Beds
Processing Method
Washed, Symbiotic Process
Processing Method
Washed, Advanced Process
Processing Method
Hybrid Full Cherry Carbonic Maceration Washed
Processing Method
Natural Processes
741 total beans
Fruity, wine-like flavors with more body and sweetness
Natural
Processing Method
Carbonic Maceration Natural
Processing Method
Natural, Dry Fermentation
Processing Method
Extended Fermentation Natural
Processing Method
Natural, Yeast Inoculated
Processing Method
Natural, Assisted Fermentation
Processing Method
Natural, XO Process
Processing Method
Koji Natural
Processing Method
Natural, EF2
Processing Method
Natural, DRD
Processing Method
Winey Natural
Processing Method
Oxidative Natural
Processing Method
Slow Dried Natural
Processing Method
Classic Natural - Raised Beds
Processing Method
Natural Lactic Fermentation, DRD
Processing Method
Supernatural
Processing Method
natural experimental
Processing Method
XO Natural
Processing Method
Aerobic Slow Dry Natural
Processing Method
Salt Natural
Processing Method
Yeast-inoculated Natural
Processing Method
Natural Sugarcane
Processing Method
Natural - Dark Room Drying
Processing Method
Dry Fermentation Cold Natural
Processing Method
Special Natural
Processing Method
Cold-fermented natural
Processing Method
CM-Culturied Natural
Processing Method
Lactic Natural
Processing Method
Aerobic Fermentation, Carbonic Maceration, Blackout & Slow Drying
Processing Method
Carbonic Maceration Intenso Natural
Processing Method
Dark Room Dry
Processing Method
Depulped Fermentation Natural
Processing Method
Natural, EA Sugarcane Decaf
Processing Method
Natural, Swiss Water Processed
Processing Method
Natural, Sleeping Bag
Processing Method
Oxydator Natural
Processing Method
Experimental Natural
Processing Method
Yeast inoculated Natural
Processing Method
Co-Fermented Natural - Raised Beds
Processing Method
Traditional Natural. Cherries dry fermented in-sacks for 48 hrs, then to raised beds for 25-30 days.
Processing Method
Natural, dried on raised beds
Processing Method
Extended fermentation natural
Processing Method
Wash & 48h Natural
Processing Method
Natural - Patio
Processing Method
Extended Duration Carbonic Maceration Natural
Processing Method
Natural, Extended Fermentation
Processing Method
Fermented Natural
Processing Method
Natural, Cold Ferment
Processing Method
Warm Natural
Processing Method
Natural; 48h Fermentation
Processing Method
Bio-innovation Natural
Processing Method
Natural, Carbonic Maceration
Processing Method
Symmetry - Natural CM
Processing Method
Natural Cold Ferment
Processing Method
Hybrid Natural Carbonic Maceration
Processing Method
Double Mosto Natural
Processing Method
EA SugarCane Decaf, Natural
Processing Method
Koji Ferment Natural
Processing Method
Natural, Cold Ferment, DRD
Processing Method
Double Natural with Mosto
Processing Method
Advanced Fermentation Natural
Processing Method
Anoxic "Water Pillow" Natural / E.A Decaf
Processing Method
Dry Fermentation
Processing Method
Anaerobic Processes
247 total beans
Unique, complex flavors from oxygen-free fermentation
Anaerobic Natural
Processing Method
Anaerobic Honey
Processing Method
Anaerobic Fermentation
Processing Method
Double Anaerobic Thermal Shock
Processing Method
Semi Anaerobic Natural
Processing Method
Submerged Anaerobic Natural
Processing Method
Anaerobic Honey Co-Fermented
Processing Method
Warm Anaerobic Natural
Processing Method
Double Anaerobic Honey
Processing Method
Grapefruit Anaerobic Natural
Processing Method
Dry Anaerobic
Processing Method
Dry Anaerobic Natural
Processing Method
Anaerobic Natural, Mosto Fermentation
Processing Method
Anaerobic Decaf
Processing Method
Anaerobic Natural - Raised Beds
Processing Method
Natural Anaerobic Slow Dry
Processing Method
Natural Anaerobic 72H
Processing Method
Anaerobic Yeast Naturals
Processing Method
Experimental Honey Yeast Inoculated Anaerobic
Processing Method
Anaerobic White Honey
Processing Method
Anaerobic, 84hr cherry fermentation, dried in polyhouse
Processing Method
Anaerobic Koji Honey
Processing Method
Semi-anaerobic
Processing Method
Anaerobic Slow Dry Natural
Processing Method
White Honey, Anaerobic Fermentation, Multi-stage Drying
Processing Method
Anaerobic Natural (XO, 70 hours fermentation)
Processing Method
Anaerobic natural
Processing Method
Anaerobic Yeast Fermentation, Duo Cherry
Processing Method
Anaerobic Natural in wineglobe
Processing Method
Champagne yeast inoculated Anaerobic Natural
Processing Method
Thermal Shock Yeast Anaerobic Natural
Processing Method
Alcoholic anaerobic fermentation, 3 x 24hr fermentation, dried on raised beds
Processing Method
Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Processing Method
Honey Anaerobic Geisha
Processing Method
Anaerobic Natural Submerged
Processing Method
Honey Semi Anaerobic
Processing Method
Yeast Inoculated Anaerobic Natural, Thermal Shock, Double Fermentation
Processing Method
Nuruk Anaerobic Natural
Processing Method
Sterilization, Anaerobic Yeast Fermentation, Thermal Shock, Controlled Drying.
Processing Method
Berry Wine Anaerobic Natural
Processing Method
Double anaerobic fermentation
Processing Method
Mossto Anaerobic
Processing Method
Anaerobic Honey Mosto
Processing Method
Semi Anaerobic
Processing Method
Shade-Dried Anaerobic Natural
Processing Method
Anaerobic Natural Co-Fermented
Processing Method
Anaerobic Slow Dry
Processing Method
72h Anaerobic slow dry
Processing Method
Anaerobic Orange Co-Ferment
Processing Method
Anaerobic Yeast Fermentation. Thermal Shock Treatment. Controlled Drying.
Processing Method
Light Anaerobic Process
Processing Method
Osmanthus Fragrans Mossto Anaerobic Natural
Processing Method
Natural Anaerobic; 72h fermentation
Processing Method
Anaerobic Natural, Yeast Inoculated
Processing Method
Honey Processes
185 total beans
Balanced sweetness between washed and natural processes
Honey
Processing Method
White Honey
Processing Method
Red Honey
Processing Method
Black Honey
Processing Method
Hydro Honey
Processing Method
Yellow Honey
Processing Method
Honey Double Fermentation
Processing Method
Honey Co-Ferment
Processing Method
Raisin Honey
Processing Method
LAB-PK yeast inoculated White Honey
Processing Method
Appletini Honey
Processing Method
Carbonic Maceration Honey
Processing Method
Fermented Honey
Processing Method
Blue Java Banana Honey
Processing Method
Controlled Honey
Processing Method
Honey/ Red Fruit Co-fermentation
Processing Method
Honey-Yeast Inoculation
Processing Method
Experimental Honey
Processing Method
Honey Process
Processing Method
Lactic Honey
Processing Method
Experimental Honey Co-Ferment
Processing Method
Honey, Mango and Raspberry Infused
Processing Method
Golden Honey
Processing Method
Honey Co-Fermented Green Apple
Processing Method
Red Honey Mossto Recirculation - Raised Beds
Processing Method
Honey - Co Fermented
Processing Method
Honey, Red Fruits, Co-Fermented
Processing Method
Honey Thermal Shock
Processing Method
Honey + Co-Ferment with Strawberries
Processing Method
Warm red honey
Processing Method
Honey process with 3 rounds of post-processing Jasmine scenting
Processing Method
Honey Mosto Carbonic Maceration
Processing Method
Fermentation Processes
50 total beans
Enhanced flavors through controlled fermentation techniques
Culturing
Processing Method
Co-Ferment
Processing Method
Lactic Fermentation
Processing Method
Double Fermentation
Processing Method
Controlled Fermentation
Processing Method
Double Fermentation Thermal Shock
Processing Method
Peach Co-Ferment
Processing Method
Sherry Low Temperature Fermentation
Processing Method
Prolonged Must Fermentation
Processing Method
Induced Fermentation
Processing Method
Yeast Inoculated
Processing Method
Special Fermentation
Processing Method
Triple Fermentation
Processing Method
Advanced Controlled Fermentation
Processing Method
Depulped Co-Fermented
Processing Method
Yeast Inoculated, Pichia Kluyveri & Lactobacillus Plantarum
Processing Method
8 days lactic cherry fermentation, then 15 days depulped alcoholic fermentation
Processing Method
Double Fermentation Experimental
Processing Method
Yeast Inoculated, Slow-Dried Fermentation
Processing Method
Yeast Inoculated, Kveik Voss, Pichia Kluyveri & Lactobacillus Plantarum
Processing Method
Nitrogen Culturing
Processing Method
Depulped Pressure Fermented
Processing Method
Co-fermented with yellow fruits
Processing Method
Assisted Fermentation
Processing Method
Nitro Fermentation
Processing Method
Wet-hulled Co-fermentation
Processing Method
Cherry Pulp Co-Ferment
Processing Method
Thermal Shock + Two Stage Fermentation
Processing Method
Fruit Juice Co-Fermentation
Processing Method
Co-fermented
Processing Method
Strawberry Co-Ferment
Processing Method
Volcanic Fermentation
Processing Method
Yeast Fermentation
Processing Method
Yeast Fermentation (72h; 75% Overripe)
Processing Method
Double Fermentation Thermal Shock, Ozonated Water & UV Sterilization
Processing Method
Decaf Processes
37 total beans
Caffeine removed while preserving original flavors
Swiss Water Decaf
Processing Method
Ethyl Acetate Decaf
Processing Method
Sugarcane EA Decaf
Processing Method
Sparkling Water Decaf
Processing Method
Decaf
Processing Method
Mountain Water Decaf
Processing Method
Sugarcane Process
Processing Method
CO2 Decaf
Processing Method
Ethyl Acetate Sugarcane Decaf, Inoculation Process
Processing Method
Water Decaf
Processing Method
Experimental Processes
10 total beans
Innovative techniques pushing flavor boundaries
Thermal Shock
Processing Method
Carbonic Maceration
Processing Method
Carbonic Macerated
Processing Method
Experimental
Processing Method
AntiMaceration
Processing Method
Other Processes
37 total beans
Unique and specialty processing methods
Advanced Process
Processing Method
Wet Hulled
Processing Method
Depulped Lab Process
Processing Method
Symbiotic Process
Processing Method
Special Process - Raised Beds
Processing Method
Inverted Process
Processing Method
Alchemy Process
Processing Method
Sun-dried
Processing Method
Wet-Hulled
Processing Method
Monsooned
Processing Method
Low Caf
Processing Method
Intrinsic Cherry
Processing Method
Enzyflow
Processing Method
Double Roast
Processing Method
Osmanthus Flower Infusion
Processing Method
Mixed
Processing Method
Various
Processing Method
Cascara
Processing Method
Zeolite
Processing Method
Advanced Process 1440hr Bioreactor
Processing Method
Koji Process
Processing Method