Processing is the method used to remove the fruit (cherry) from the seed after harvest. Along with origin and variety, it's one of the biggest factors influencing how a coffee tastes. There's no "best" method. Each process highlights different characteristics of the coffee, and personal preference plays a big role in which processes you enjoy most.
Washed
The cherry is removed before drying, producing a cleaner, brighter, more transparent cup.
Try washed process coffees if you like clean, bright, tea-like coffees.
Natural
The whole coffee cherry is dried around the seed before being removed, producing fruitier, sweeter, fuller-bodied flavours.
Try natural process coffees if you like fruit-forward flavours, berry notes, and heavy body.
Honey
Some of the fruit is removed before drying while some remains on the seed, balancing sweetness and clarity.
Try honey process coffees if you like balanced sweetness and clarity.
Anaerobic
Coffee ferments in a sealed, low-oxygen environment before drying, producing intense fruit, tropical, wine-like, or unusual flavour notes.
Try anaerobic process coffees if you like intense tropical, wine-like flavours.
Co-Fermentation
Additional ingredients such as fruit, spices, or other flavouring agents are introduced during fermentation to create unique flavour experiences.
Try co-fermented coffees if you like experimental flavour combinations.
Extended Fermentation
The coffee undergoes a longer fermentation period before drying, increasing complexity and fruit-forward characteristics.