FEATURE
Unwashed Coffee Process
What Is the Unwashed Coffee Process?
The unwashed coffee process, commonly called the natural process or dry process, dries coffee cherries with the fruit still surrounding the seeds. After drying, producers remove the dried skin, pulp, and parchment to reveal the green coffee beans.
It differs from the washed process, in which the fruit is removed before the beans are dried.
Typical Processing Stages
- Harvesting: Ripe coffee cherries are picked by hand or machine.
- Sorting: Unripe, damaged, or defective cherries are removed.
- Drying: Whole cherries are spread on patios, raised beds, or mechanical dryers.
- Turning and monitoring: Cherries are moved regularly to promote even drying and reduce the risk of mold or unwanted fermentation.
- Resting and hulling: Once sufficiently dry, the coffee may rest before the dried fruit and parchment are mechanically removed.
- Grading: Green beans are sorted for size, density, and visible defects before export or roasting.
Flavor Characteristics
Natural processing often produces coffees with pronounced fruit character, fuller body, and greater perceived sweetness. Depending on the coffee variety, growing conditions, and drying control, the cup may suggest berries, tropical fruit, dried fruit, wine, or chocolate.
These qualities are not guaranteed. Poor sorting or uneven drying can produce excessive fermentation, mustiness, or inconsistent flavors.
Benefits and Challenges
| Potential benefits | Potential challenges |
|---|---|
| Uses less water than traditional washed processing | Requires careful sorting and frequent turning |
| Can emphasize sweetness, fruitiness, and body | Drying may take longer and depends heavily on conditions |
| Allows producers to process coffee where water is limited | Uneven drying can increase defects and inconsistency |
Natural, Washed, and Honey Coffee
- Natural: The entire cherry remains on the seed during drying.
- Washed: The skin and pulp are removed, and remaining mucilage is removed before drying.
- Honey: The skin is removed, but some mucilage remains on the seed while it dries.
Processing is only one influence on flavor. Coffee variety, soil, altitude, climate, harvest ripeness, storage, roasting, and brewing also shape the final cup.
Brewing Naturally Processed Coffee
Because these coffees can be intensely aromatic and fruit-forward, begin with a familiar recipe and adjust gradually. If the cup tastes heavy or overly fermented, use a slightly coarser grind or lower extraction. If it tastes thin or sharply sour, grind finer or extend the brew time.