Washed or wet processed coffees as the name suggests are, you guessed it - washed.

After the coffee cherries are harvested, they are sorted, checked for ripeness or defects, then run through a de-pulping machine to remove the skin and most of the fruit before being transferred to a fermentation tank to soak in water removing the mucilage or residual fruit.  Lastly the beans are then passed through water for a final clean before being set out to dry on patios or placed into a mechanical dryer.

Washed processing is faster and less labour intensive, but is sometimes criticised for its high use of water which is often a precious resource in developing countries. Coffees can be processed at a higher volume with better control on quality. This process is more often used in areas with high rainfall or easy access to water springs.

Originating in Ethiopia, natural process is the oldest processing method. It is most commonly used in regions where water is scarce or where the climate is arid.  In some instances, mainly in micro-lot production, a farmer may use the natural method to produce a specific set of flavour characteristics in the coffee.

The difference is all in the flavour - washed coffees tend to have a clean, bright profile with crisp acidity. The removal of the fruit before drying gives the coffee clarity and helps the individual flavours shine through.

Natural coffees are typically fuller-bodied with a ripe, fruity character. Since the beans dry with the fruit still on them, they absorb more sugars, leading to a sweeter, more complex cup. You may also notice fermented notes, like sun-dried fruit or wine-like flavors, adding richness and depth to the flavour profile.

Don't take our word for it - discover the difference yourself!

Taste the difference with our two single origin filter options, Colombia San Sebastián (washed) and Ethiopia Halo Beriti (natural). Available online or in-store at our Britomart espresso bar.