130 coffees
Washed
Fruit and mucilage are removed before drying. Often a good starting point for clarity and definition.
Shop Coffee by Process
Explore how coffee processing shapes the cup. Shop familiar methods, discover expressive fermentations, or find your preferred decaf.
Processing methods
How the fruit is removed and the coffee is dried.
130 coffees
62 coffees
Natural
The whole coffee cherry is dried before the fruit is removed. Often fruit-forward, with a rounded body.
11 coffees
Honey
Depulped coffee is dried with some mucilage attached. Explore sweetness, texture and balance.
2 coffees
Pulped Natural
Coffee is depulped before drying with retained mucilage. Closely related to honey processing.
Fermentation techniques
Explore producer-led techniques that can be combined with washed, natural or honey processing.
9 coffees
Co-Fermented
Coffee fermented with additional ingredients, such as fruit. Check each producer’s description.
2 coffees
Thermal Shock
Producer-specific processing using hot and cold stages. Discover the details behind each lot.
28 coffees
Anaerobic
Fermentation in an oxygen-limited environment. The coffee may then be washed, natural or honey processed.
Decaffeination methods
Find the coffee you love with less caffeine. Decaffeination follows the coffee’s original processing.
12 coffees
Decaf Coffee
Browse all available decaf coffees, then compare the methods used to remove caffeine.
Choose a decaf method
Swiss Water uses water, coffee extract and carbon filtration. EA uses ethyl acetate; when the producer specifies sugarcane, we also identify it as sugarcane decaf.
One coffee can appear in several collections. Anaerobic natural, for example, combines fermentation with natural drying. Decaffeination is a separate step.
More process styles
Explore these producer labels and specialist methods. Availability changes as new coffees arrive.
Understand the process behind your coffee
A processing label is a starting point. Origin, variety, roast and brewing all influence the final cup.
A few useful distinctions
Can a coffee have more than one process?
Yes. A coffee can be anaerobically fermented and then dried as a natural, or washed and later decaffeinated. Blends can also contain components processed in different ways.
Does honey coffee contain added honey?
Honey processing refers to drying depulped coffee with some sticky mucilage still attached. It does not mean honey has been added.
Are fruity tasting notes the same as co-fermentation?
No. Coffee can taste like fruit without added ingredients. Co-fermentation identifies coffees fermented with additional ingredients, such as fruit. Coffee-derived mosto or fermentation must does not, on its own, establish fruit co-fermentation.
Where do carbonic maceration and other specialist labels fit?
Carbonic maceration is a fermentation technique involving a carbon-dioxide-rich environment. Labels such as Mosto, Hydro Honey, ASD and Hybrid Washed describe producer-specific approaches. Read the individual coffee’s description for the actual steps.