In natural processing, the whole coffee cherry is sun-dried before the outer layers are removed. During drying, enzymes in the mucilage break down, infusing the green coffee beans with a unique fruit flavor. Naturally processed coffee usually has more body and lower acidity compared to washed coffees, and it tends to be fragrant and sweet, with prominent berry, wine, or dried fruit notes. This method is often used in regions with dry climates during harvest and requires less water than washed processing but carries a risk of over-fermentation.

In the washed coffee processing method, the outer layers of the coffee cherry are removed before the beans are dried. First, the cherries are pulped to separate the beans from the fruit. Then, the beans undergo fermentation in water to remove the mucilage. After fermentation, the beans are thoroughly washed to eliminate any remaining residue. This method typically produces coffee with a cleaner, brighter taste and higher acidity compared to naturally processed coffee. Washed coffees often showcase more distinct and nuanced flavors. Although this process requires a significant amount of water, it helps prevent the risk of over-fermentation.

In the wet-hulled coffee processing method, the beans are initially pulped to remove the outer skin of the cherry. Next, the beans are partially dried with their mucilage still attached, reducing the moisture content to about 30-35%. At this stage, the beans undergo hulling to remove the parchment layer while still wet, giving the process its name. After hulling, the beans continue to dry until they reach the desired moisture level. Wet-hulled coffee often has a full-bodied, earthy flavor profile with lower acidity compared to washed coffee. This method is commonly used in regions with high humidity, as it allows faster drying and reduces the risk of spoilage.

In the anaerobic fermentation coffee processing method, the whole coffee cherries are placed in sealed tanks without oxygen. During fermentation, the absence of oxygen allows unique microbial activity to occur, creating distinct flavors in the beans. After fermentation, the cherries are removed from the tanks, and the beans are dried. This method often results in coffee with complex, vibrant flavors and pronounced acidity, setting it apart from traditional processing methods. Anaerobic fermentation requires careful monitoring to control the fermentation process and avoid off-flavors, but it can produce highly unique and sought-after coffee profiles.

In the co-fermentation coffee processing method, coffee cherries are fermented alongside other fruits or botanicals. The whole cherries are mixed with ingredients like berries, citrus, or spices in a sealed tank, allowing the flavors to meld during fermentation. After fermentation, the cherries are removed, and the beans are dried. This technique often produces coffee with unique, complex flavor profiles that incorporate the characteristics of the added ingredients, resulting in distinctive and aromatic brews. Co-fermentation requires precise control and creativity, offering a way to craft innovative and specialty coffees that stand out in the market.