Processing method is one of the biggest factors shaping how coffee tastes — right up there with origin itself.
Full Washed — Fruit pulp is removed before drying, giving the beans a meticulously controlled process from start to finish. The result is a complex yet balanced cup, marked by bright acidity and a medium to full body. A reliable choice for roasters and cafés who want consistency without sacrificing depth.
Natural — Whole cherries dry with the fruit still intact, letting the beans absorb natural sweetness as they develop. The result is a clean, balanced cup layered with rich aroma and refined body, where complexity unfolds gradually with every sip the product of a process handled with care at every step.
Anaerobic — Cherries ferment in sealed, oxygen-free tanks before drying, drawing out a distinctive character shaped by this unique fermentation. Expect a fruity, sweet profile with bright citrus-like acidity and a bold, unmistakable aroma while still holding true to specialty-grade standards throughout.
There’s no single “best” method it depends on what a roaster wants. Understanding these differences helps buyers ask sharper questions and set clearer expectations.