Understanding Coffee Processing: From Cherry to Cup
Coffee processing is the journey that transforms a bright red fruit into the complex beverage we know and love. The coffee bean is actually the seed inside a fruit called a coffee cherry — and before it ever hits your cup, that fruit must be carefully removed through fermentation and drying.
There are several ways this is done, and each method has a huge impact on the final flavor. In this article, we’ll walk you through the most common coffee processing methods — natural (dry), washed (wet), honey (semi-washed) — and finish with an emerging innovation: co-fermentation.
Natural (Dry) Process: Fruity & Traditional
The natural process, also called dry processing, is the oldest method of preparing coffee. It’s simple but labor-intensive.
How it works:
Coffee cherries are picked and laid out in the sun to dry for several weeks.
As the cherries dry, wild yeasts and bacteria ferment the sugars in the fruit.
Once fully dried, the outer fruit and mucilage are mechanically removed, revealing the bean.
Flavor profile:
Expect bold, fruity, and sometimes wine-like flavors. The fermentation brings out complexity, sweetness, and body.
Washed (Wet) Process: Clean & Bright
The washed process, or wet processing, aims for clarity and consistency.
How it works:
The pulp and mucilage are removed mechanically after harvesting.
Beans are soaked in water tanks for 12–48 hours to ferment away any remaining mucilage.
After fermentation, the beans are thoroughly washed and dried.
Flavor profile:
Washed coffees are known for their clean, crisp, and bright characteristics. You’ll notice more acidity and clarity of origin — great for those who love nuance over fruitiness.
Honey (Semi-Washed) Process: Sweet & Balanced
Despite the name, there’s no honey involved. “Honey” refers to the sticky texture of the mucilage left on the bean.
How it works:
The outer skin is removed, but some mucilage remains.
Beans are dried with that sticky coating still intact, allowing for partial fermentation.
They’re turned regularly to ensure even drying.
Flavor profile:
Expect sweet, floral, and jammy notes. Honey processing strikes a balance between the body of naturals and the brightness of washed coffees.
Anaerobic Processing: A New Frontier
Anaerobic fermentation means the coffee is fermented without oxygen. Beans (or whole cherries) are sealed in tanks, allowing different microbial activity to take place.
Why it matters:
Without oxygen, unique bacteria and yeast strains dominate, producing exotic flavors and aromas not possible with traditional open-air fermentations.
Co-Fermented Coffee: Flavor Innovation Through Collaboration
One of the most exciting developments in coffee today is co-fermentation — a process where coffee is fermented alongside fruits, herbs, spices, or specific yeast strains to dramatically impact flavor.
How it works:
Whole coffee cherries are combined with other ingredients — such as lychee, hops, or cinnamon — during fermentation.
These additions bring in new sugars, minerals, and microbes, which fuel the fermentation and infuse the coffee with layered flavors.
The result is a coffee with enhanced aroma, body, and character.
Examples:
A lychee co-ferment brings tropical sweetness to complement the coffee’s natural fruitiness.
A hop-infused co-ferment, like one using Galaxy hops, can introduce bright citrus and bitterness — almost like a coffee-cider hybrid.
Flavor profile:
These coffees are often light-bodied, aromatic, and naturally sweet. Not your daily drip — more of a conversation-starter or afternoon slow sip.
Why Co-Fermentation Matters
Producers are increasingly experimenting with co-fermentation as a way to:
Add value to their crop through flavor differentiation
Control the flavor outcome more precisely
Create signature coffees that express terroir, innovation, and storytelling
As with any fermentation, there’s risk — but as knowledge spreads and practices improve, this area of specialty coffee is gaining serious momentum.
The Basic Steps in Co-Fermentation
Select the process (natural, washed, honey, or anaerobic).
Add co-ferment ingredients — either during or after cherry fermentation.
Allow fermentation to run its course, often 24–72 hours.
Dry the coffee to stabilize the final product before roasting.
Final Thoughts
Coffee processing is where craft meets science, and nowhere is that more evident than in fermentation. Whether you're sipping a classically washed Ethiopian or a lychee-hopped anaerobic Colombian, the journey from cherry to cup is full of decisions that shape the final flavor.
At Twenty South, we’re endlessly inspired by these methods — and by the people behind them.
We have partnered with BLACK & WHITE COFFEE ROASTER and NIGHTSWIM COFFEE as we love how they are shaping the cofffee industry.
