Reference Library
How coffee is processed after harvest shapes everything — acidity, body, sweetness, and complexity. Explore the methods that define specialty coffee.
Also known as: Wet Processed, Fully Washed
Coffee cherries are pulped to remove the fruit, then fermented in water to remove mucilage, washed, and dried. Most common method globally.
Also known as: Dry Processed, Sun Dried
Whole coffee cherries are dried intact with all fruit layers, then hulled. The oldest processing method.
Also known as: Pulped Natural, Semi-Washed
Skin and pulp removed, but mucilage (honey layer) left on during drying. Named for sticky mucilage, not actual honey.
Also known as: Anaerobic Fermentation - Natural
Whole cherries fermented in sealed, oxygen-free tanks before drying. Creates unique flavors.
Also known as: Anaerobic Fermentation - Washed
Depulped coffee fermented in sealed tanks without oxygen, then washed and dried.
Also known as: CM, Carbonic Mac
Wine-making technique adapted for coffee. Whole cherries in CO2-rich environment. Fermentation occurs inside the cherry.
Also known as: Giling Basah, Semi-Washed Indonesian
Indonesian method. Parchment removed while beans still wet (~50% moisture), then dried. Creates distinctive flavor.
Also known as: Lactic Process, Lactic Acid Fermentation
Controlled fermentation to encourage lactic acid bacteria growth, similar to yogurt or sourdough fermentation.
Also known as: Long Fermentation
Standard processes but with significantly longer fermentation times (48+ hours instead of 12-24).
Also known as: Co-fermentation, Infused Process
Coffee fermented with other fruits, yeasts, or ingredients to impart flavors.
Also known as: Heat Shock
Rapid temperature changes during processing to affect fermentation and flavor development.
Also known as: Monsoon Process
Unique to India. Beans exposed to monsoon winds and humidity, causing them to swell and change color/flavor.
Also known as: Two-Stage Fermentation
Coffee fermented twice - once with cherry intact or with mucilage, then again after depulping/washing.
Also known as: Controlled Aerobic
Fermentation in open tanks with oxygen present, but with controlled conditions (temperature, pH, time).
Also known as: Demucilaged, Mechanical Demucilaged
Pulped coffee has mucilage mechanically removed instead of through fermentation.
