Washed vs. natural processing
The two most common processing methods, and the flavour tendencies commonly associated with each.
| Aspect | Washed (wet) process | Natural (dry) process |
|---|---|---|
| Cherry handling | Skin and pulp removed before drying; mucilage fermented off | Whole cherry dried intact around the bean |
| Water use | Higher — depulping and washing require water | Lower — drying does not require washing water |
| Typical drying time | 1-3 days | 14-28 days |
| Commonly associated flavour tendency | Often described as cleaner, brighter acidity | Often described as fruitier, heavier body |
Which should you choose?
These are tendencies reported across many lots, not guarantees for any specific bag — the underlying bean, terroir and roast still matter more than processing alone. Neither method is objectively superior; they suit different taste preferences and, in some regions, different water availability.