Honey, Natural & Anaerobic Processing Explained

You've probably noticed that specialty coffee bags often mention processing methods: natural, honey, washed, anaerobic. But what do these terms actually mean, and why do they matter so much for flavour?

Processing is what happens to the coffee cherry after it's picked and before the green bean is exported. It's one of the most powerful levers a producer has for shaping the final cup, and at our farms in Tarrazú, Costa Rica, it's treated as an art form.

First: What Is a Coffee Cherry?

Coffee grows as a fruit: a small, round cherry that turns red (or yellow) when ripe. Inside the cherry, surrounded by layers of skin, mucilage (a sticky fruit pulp), and parchment, sits the green coffee bean. Processing is the method used to remove all those layers and dry the bean down to a stable moisture level.

The key variable is how much fruit contact the bean has during drying. More contact = more fruit-derived sugars absorbed into the bean = more sweetness and complexity in the cup.

Washed (Fully Washed)

In washed processing, the skin and all the mucilage are removed before drying. The bean dries clean, with no fruit contact. The result is a clean, bright, terroir-driven cup, you taste the bean and the origin, not the fruit.

Washed coffees tend to have higher perceived acidity and clarity. They're the classic choice for pour-over brewing, where transparency is prized.

Honey Process

In honey processing, the skin is removed but some or all of the mucilage is left on the bean during drying. The name comes from the sticky, honey-like texture of the bean as it dries on raised beds in the sun.

The amount of mucilage left on determines the style:

• Yellow Honey: ~25% mucilage left. Cleaner, closer to washed.
• Red Honey: ~50% mucilage. More sweetness, more body.
• Black Honey: ~100% mucilage. Rich, complex, almost natural-like.

Honey-process coffees are known for their sweetness, smooth body, and stone-fruit or caramel notes. Costa Rica is particularly famous for honey processing, the dry season and mountain air create ideal drying conditions.

Try it: Honey Process — Tarrazú, Costa Rica and SL-28 Red Honey — Bürejake Farm

Natural (Dry) Process

Natural processing is the oldest method in the world. The whole cherry, skin, mucilage, and all, is dried intact on raised beds for several weeks. The bean absorbs sugars and flavour compounds from the fermenting fruit throughout the drying process.

The result is a fruit-forward, full-bodied, wine-like cup with intense sweetness. Natural coffees often show notes of blueberry, strawberry, tropical fruit, or dark chocolate. They're polarising in the best way, once you taste a great natural, it's hard to forget.

The risk is inconsistency: natural processing requires careful monitoring to avoid over-fermentation. When done well, as at our farms, the results are spectacular.

Try it: Kwiso Natural Process and Catuai Natural — Bürejake Farm

Anaerobic Fermentation

Anaerobic processing is the newest frontier in specialty coffee. Whole cherries (or depulped beans) are placed in sealed, oxygen-free tanks and allowed to ferment under controlled conditions. Without oxygen, different microbial activity takes place, producing unique flavour compounds that can't be achieved any other way.

The results are intense, complex, and often surprising, think tropical fruit, wine, kombucha, or even savoury umami notes. Anaerobic coffees are not for everyone, but for adventurous coffee drinkers, they represent the cutting edge of what's possible.

Our Anaerobic from Kwiso Farm is a remarkable example: a coffee that challenges expectations and rewards curiosity.

Which Processing Method Is Right for You?

There's no wrong answer, it depends on what you enjoy in a cup:

• You love clarity and brightness → Start with a washed coffee
• You love sweetness and smooth body → Try a honey process
• You love fruit-forward, complex cups → Go natural
• You love adventure and intensity → Try anaerobic

Our Discovery Bundle includes four different coffees across processing methods, the perfect way to taste the difference for yourself.