Take a look at your Two Chimps coffee label<\/a> and you\u2019ll see that we always state the coffee processing method. But what is ‘natural process’ coffee? And ‘washed coffee’ \u2013 what\u2019s that all about? Let\u2019s check them out in a simple natural process vs washed coffee comparison<\/strong>!<\/p>\n Pssst! One method makes your coffee beans taste a bit boozy! Keep reading to find out which\u2026<\/p>\n <\/p>\n <\/p>\n Coffee Processing is the act of removing the layers surrounding the coffee bean<\/strong> (the \u2018seed\u2019 of the coffee cherry). This takes place after growers pick the beans and before the roaster roasts them.<\/p>\n Coffee beans are sensitive souls. That\u2019s why they grow protected beneath layers of skin, pulp, mucilage and parchment<\/strong>. This is great, but the beans need to get naked before we can roast them! The aim of coffee processing is to remove these outer layers without altering the bean\u2019s loveliness.<\/p>\n <\/p>\n <\/p>\n It\u2019s double trouble when we come to coffee processing! There\u2019s not just one method \u2013 there are two! Quite a few more than two, actually, but it\u2019s these two that coffee belt countries<\/a> use the most:<\/p>\n The honey process (also called pulped natural) is the third main method. It\u2019s a hybrid method often used by Central American producers. But this is a natural vs washed head-to-head, so the honey process will have to toot-a-loo for now.<\/p>\n <\/p>\n <\/p>\n Coffee processing methods like to spoil themselves with multiple names. So the natural process is called the \u2018dry\u2019 or \u2018sun-dried\u2019 as well as \u2018natural\u2019. Likewise, you might hear the washed process called \u2018wet\u2019 processed coffee.<\/p>\n The natural process is the oldest and most traditional coffee processing method. We often find it in coffees from Ethiopia and Brazil. Here, the growers allow the whole coffee cherry to dry out before<\/em> separating the bean from the outer layers<\/strong>.<\/p>\n <\/p>\n <\/p>\n Let\u2019s zoom in and take a closer look.<\/p>\n After the growers harvest the coffee cherries, they spread them out on patios or tables. This allows the beans to dry in the sun and go wrinkly like a raisin. They are turned regularly for good air circulation and no mouldiness.<\/p>\n Once they reach 10-12% moisture, machines remove the outer layers surrounding that lovely coffee bean.<\/p>\n The idea is pretty simple, but it takes skill to get natural process coffee spot on. The natural sugars in the beans begin to ferment as they rest in the sun. When done well, this natural fermentation produces fabulous fruitbowl flavours. Not done well? Beans left to sit without plenty of turning? They might taste funky.<\/p>\n Don\u2019t worry \u2013 they\u2019ll only be freshness in your natural process coffee from Two Chimps. That\u2019s because we source from speciality growers<\/a> who Know Their Stuff!<\/p>\n <\/p>\n <\/p>\n Splish splash, the coffee\u2019s taking a bath! Unlike the natural process, washed processing involves water<\/strong>. It also sees the producers lay the beans out to dry after<\/em> separating them from their outer layers.<\/strong><\/p>\n Fasten your seatbelts. We\u2019re zooming in again!<\/p>\n Flesh removal is the first step in the process, as a depulper machine strips most of the fleshy outer layers from the picked cherries.<\/p>\n <\/p>\n <\/p>\n Then, it\u2019s bath time! Cherry fruit flesh contains pectin, which is a strong little customer and attaches the fruit firmly to the seed. However, the fermentation that happens when we put the seeds in a water tank breaks this flesh down.<\/p>\n Unripe cherries also sink to the bottom of the tank \u2013 this means you get perfectly ripe cherries for your coffee. Nothing less!<\/p>\n Fermentation doesn\u2019t take long \u2013 usually 24-72 hours. It takes less time in hotter climates.<\/p>\n Next, the coffee is washed to remove the stripped flesh. It\u2019s now clean but a bit soggy\u2026 so it\u2019s time for drying! Producers spread their washed beans on brick patios or drying tables for a spot of sunbathing. This part is pretty similar to the first stage of the natural process.<\/p>\n <\/p>\n <\/p>\n Here\u2019s what happens after the processing stage:<\/p>\n The processed coffee beans are left in peace for 30-60 days<\/strong>. This is often called \u2018reposo<\/em>\u2019 and is important for keeping the beans\u2019 moisture content stable and making sure they age well.<\/p>\n <\/p>\n <\/p>\n At this stage, there\u2019s still one layer snuggling around the bean. This is the protective parchment. Hulling at a dry mill strips the parchment away<\/strong> and makes sure the beans are truly, truly naked. Oh, la la!<\/p>\n <\/p>\n Examining and grading<\/strong> come next. Workers sort speciality beans by hand, which is time-consuming but so worth it \u2013 it means perfect beans and ah-may-zing coffees!<\/p>\n <\/p>\n <\/p>\n Finally, the lovely beans make their way into strong jute sacks, each 60 or 69kg in weight, so they can be shipped to roasters like us<\/a>!<\/p>\n <\/p>\n <\/p>\n Most coffee producers don\u2019t have flavour in mind when selecting their processing method. It\u2019s more about what they can do in their country\u2019s climate and with the resources they have to hand.<\/p>\n <\/p>\n![\"Coffee](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/KANA_5-640x427.jpg\")
<\/figure>\nWhat is Coffee Processing?<\/h3>\n
![\"farmer](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2021\/11\/IMG_3542-480x320.jpg\")
<\/h3>\nHow is Coffee Processed?<\/h3>\n
\n
![\"\"](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2025\/05\/PNG-3-e1747650192668-150x112.jpg\")
<\/figure>\nWhat is Natural Process Coffee?<\/h3>\n
![\"Red](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/IMG_3501-480x320.jpg\")
<\/figure>\n![\"Coffee](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/IMG_9002-480x320.jpg\")
<\/figure>\nWhat is Washed Coffee?<\/h3>\n
![\"Washed](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2023\/10\/Processing_Credit_The-Coffee-Gardens-4-150x200.jpg\")
<\/figure>\n![\"Coffee](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/Processing--480x1200.jpg\")
<\/figure>\nAnd Then? Where Does the Coffee go after it is Processed?<\/h3>\n
Resting<\/h4>\n
![\"Speciality](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/DSCF9741-1-150x100.jpg\")
<\/figure>\nHulling<\/h4>\n
Sorting and Grading<\/h4>\n
![\"Workers](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/PHOTO-2018-08-24-16-14-18-320x180.jpg\")
<\/figure>\nExporting<\/h4>\n
![\"speciality](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2018\/10\/Coffee_Sacks-320x213.jpg\")
<\/figure>\nDoes Coffee Processing Affect Flavour?<\/h3>\n
Flavour of naturally processed coffees:<\/h4>\n
![\"washed](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/Honeys-Naturals-Washed-all-the-colors-2-480x360.jpg\")
<\/figure>\n![\"Coffee](\"https:\/\/twochimpscoffee.com\/wp-content\/uploads\/2022\/03\/El-Carmen-flotation-tanks-1-150x113.jpg\")
<\/figure>\n