From cherry to green coffee: washed, natural and honey.

The three main methods

Washed (wet): the cherries are pulped, sorted in water, fermented in water-filled tanks for roughly 12 to 48 hours, rinsed and dried. Washed coffees are often described as clean, with floral, citrus or sour notes.

Natural (dry): the whole cherries are dried in the sun, turned daily, then the dried fruit is removed. Natural coffees tend to have a fuller body with sweet, fruity notes.

Honey (semi-washed): the pulp is removed but some of the sticky layer, the mucilage, is left on the bean while it dries. The mucilage caramelizes as it dries, giving a sweeter cup. The more mucilage left on, the closer the cup tends to be to a natural coffee. The name refers to the stickiness, not to any honey.

Drying and finishing

All three methods end with drying, to about 11% moisture, and then the dried layers around the seed are removed. The green beans are then sorted, graded and bagged. Roasting is the next step, and the anatomy of the cherry shows which layer is which.

Which does Monte Romo use?

We have not yet confirmed Monte Romo’s processing method, so we do not claim one. This guide explains the general differences so you can ask the right question of any coffee you buy.