Words by Mara Lind
5 min read
A coffee bean is the seed of a fruit. How the farm removes that fruit has a huge effect on the final taste, sometimes more than the variety or the altitude.
Washed
The skin and fruit are pulped off the same day, the seeds ferment in water for a day or two, and then they are washed clean and dried. Washed coffees taste clear and bright, with flavours that come from the plant and the soil.
Natural and honey
Natural coffees dry whole, inside the cherry, for up to a month. They taste fruity, heavy and sometimes wild. Honey coffees sit in between: the skin comes off, but some sticky fruit is left on the seed while it dries.
None is better than the others. Try a washed and a natural side by side and see which you prefer.
Processing
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