Explainer • Live
Washed (Wet) Processing Clean & Terroir-First
Skin and fruit removed before drying; controlled fermentation and rinsing for high-clarity, origin-led cups.
Learn • Coffee Processing
Coffee Processing Explainers — From Cherry to Green
This hub is your shortcut from buzzwords to clarity. Washed, natural, honey, anaerobic, decaf, experimental— all decoded in one place, so guests, wholesale partners, and our own crew can see how process shapes the cup.
Click into each method for a clean visual explainer, examples of how we buy & roast those lots, and links to current coffees when they’re on our menu.
Core methods live
Built for training & guests
Honest about what we offer
Advanced explainers coming soon
Core Processing Methods
Start here. These are the foundational styles you’ll see most often on our bags and menus, each with its own pattern of sweetness, body, and clarity.
Explainer • Live
Natural (Dry) Processing Fruit-Forward & Textural
Cherries dried whole; sugars and fruit contact push bigger body and fruit intensity when handled carefully.
Explainer • Live
Honey / Pulped Natural Between Washed & Natural
Skin removed, some mucilage left on. Drying with fruit sugars still attached for honeyed sweetness and rounder body.
Explainer • Coming Soon
Wet-Hulled (Giling Basah) Soon
Distinct Indonesian method where parchment is removed at higher moisture, influencing body and earth/spice notes.
Wet-hulled explainer planned for this hub.
“Live” = explainer page is ready and linked. “Coming Soon” = we’re actively building the guide; we won’t oversell a
process until we can show it clearly.
Advanced, Fermentation-Driven & Decaf Methods
These methods build on the core styles by adjusting fermentation, oxygen exposure, or post-harvest treatment. We treat them as tools — never gimmicks — and only feature them when they’re clean, documented, and purposeful.
Explainer • Coming Soon
Anaerobic & Controlled Fermentations Soon
Sealed tanks, extended ferments, and yeast or culture additions designed to steer flavor in specific directions.
Planned explainer: how we vet and label “anaerobic” & friends.
Explainer • Coming Soon
Carbonic Maceration & Experimental Soon
Wine-inspired approaches. We’ll outline what they are, when we’re in, and when we pass.
Reserved for clearly documented, stable coffees only.
Explainer • Coming Soon
Decaf Processing Soon
Swiss Water, sugarcane EA, and more — why we choose certain methods and how they affect flavor.
Future explainer will live at
/learn/coffee-processing/decaf/.
Orientation
How Processing, Roast & Brew Snap Together
Use these guides with our roast process and brew guides: process sets the canvas, roast shapes it, brew brings it into the cup.
Iconic Blends & Origin Context
Processing is half the story. Origin and blend design do the rest. Pair these explainers with our origin atlas and iconic blends hub to see how we put it all together.
For Guests & Team
Coffee Origins Hub
Country-by-country guides that show where each processing style shows up and why.
For Curious Blends
Iconic Blends & Explainers
Mocha Java and more — honest takes on classic blend ideas, built from real origins and processes.
If a specific method isn’t linked yet, it simply means we’re still writing or still deciding which coffees deserve
that label. No mystery, no hype.