Coffee Processing

Coffee processing sounds technical. It’s the story of what happens to a coffee cherry after it’s picked, before it becomes the bean you grind at home.

Coffee starts as a fruit. Inside that fruit is a seed. That seed is the coffee bean. Processing is how producers remove the fruit and dry the bean so it’s stable enough to ship, roast, and brew.

Same coffee plant. Same farm. Different process.

And suddenly the cup tastes completely different.

Below, we walk through every major coffee processing method you can see at the shop today. 

Washed (aka Wet Process)

This is the most widely used coffee process in the world.

Washed coffees are about separation. The goal is to remove the fruit (the cherry) cleanly so the flavour of the bean itself comes through clearly.

How it works

After picking, the skin and flesh of the coffee cherry are removed using water. At this point, the beans are still coated in a thin, sticky layer of fruit.

To remove that layer, the beans rest briefly in tanks. Naturally occurring enzymes break it down. This step is short, controlled, and only meant to clean the bean.

Once that layer is gone, the beans are washed with fresh water and dried.


What it tastes like

Washed coffees usually show:

  • Bright, defined acidity (apple, citrus, stone fruit)
  • A lighter, more structured body
  • A crisp finish

Instead of heavy sweetness or jammy fruit, flavours stay focused and easy to identify.

Coffees from our selection:

Colombia Huila – Red apple, lemon, nutty notes, pomegranate, tamarind. Round, sweet, and balanced.

Ethiopia Yirgacheffe Dumerso – Raspberry, caramel, jasmine, slight tang, silky texture.

Colombian organic coffee - sierra nevada.

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Colombia Huila

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Natural (aka Dry Process)

This is the oldest coffee process in the world.

Natural coffees are about contact. The bean stays inside the fruit as it dries, so flavour from the cherry has time to move into the seed.

After picking, whole coffee cherries are spread out to dry; skin, flesh, and all.

As the cherries dry, the sugars and fruit compounds slowly seep into the bean. The process takes weeks, not days, and requires constant turning to keep things even and clean.

The fruit stays put until the bean reaches the right moisture level, then the dried cherry is hulled away.

What it tastes like

Natural coffees often show:

  • Ripe fruit flavours (berry, stone fruit, tropical notes)
  • A heavier, rounder body
  • More sweetness and depth
  • A softer, less sharp acidity

Flavours lean bold and expressive rather than tight and crisp, with fruit taking the lead instead of structure.

Coffees from our selection:

Mexico Muxbal Pacamara – Black tea, stone fruit, poached pear, citrus, rich body, smooth finish. Fruit-forward but calm and balanced.

Ethiopia Harrar  – Bold aromatics, deep fruit notes, and a heavier feel in the cup. A classic natural profile.

One of the most popular ethiopian beans at the roasterie - harrar.

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Ethiopia Harrar

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Honey Process (Yellow, Red, Black)

Just to be clear, there’s no honey involved. The name comes from the sticky texture of the fruit left on the bean.

This process sits between washed and natural.

Honey-processed coffees are about balance. Some fruit is removed, some is left behind, and that remaining layer plays a big role in how the coffee tastes.

How it works

After picking, the skin of the coffee cherry is removed, but part of the sticky fruit layer (the mucilage) stays on the bean.

Instead of washing it off, the beans are laid out to dry with that layer intact. As they dry, the sugars in the fruit slowly influence the flavour.

How much fruit is left, and how carefully the coffee is dried, determines the style. That’s where names like yellow, red, or black honey come from.

The amount of fruit left determines the style:

  • Yellow honey: less fruit contact, faster drying
  • Red honey: more fruit contact, longer drying
  • Black honey: the most fruit contact and slowest drying

What it tastes like

Honey coffees tend to show:

  • Natural sweetness
  • Smooth body
  • Balanced flavour

Black honey coffees usually lean deeper and richer, while yellow honey stays lighter and cleaner, red honey sits between.

Coffees from our selection:

El Salvador Yellow Honey – Sweet, clean, and approachable.

Dominican Republic Red Honey – Deeper sweetness, round body, comforting cup.

Dominica Red Honey coffee beans - those taste like a trail mix, delicious!!

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Dominican Republic - Red Honey

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Anaerobic Fermentation

Anaerobic fermentation focuses on controlling how flavour develops before drying even begins.

How it works

After picking, coffee cherries (or sometimes pulped beans) are placed in sealed tanks. Oxygen is removed or allowed to drop naturally.

Without oxygen, different microbes become active. Fermentation still happens, just more slowly and predictably.

Time, temperature, and pressure are closely monitored. Once the target point is reached, the coffee is removed, washed or dried depending on the final process.

This method can be used alongside washed, honey, or natural processing.

What it tastes like

Anaerobic coffees often show:

  • Intense sweetness
  • Juicy, expressive flavours
  • A rounded, polished finish

Coffees from our selection:

Zambia (Anaerobic) – Bright and sweet with good structure.

Ethiopia Yirgacheffe Aramo (Anaerobic) – Cocoa nibs, grapefruit zest, bright juicy acidity, sweetly spiced tones.

Mexico El Dragon (Anaerobic) – Layered sweetness, juicy character, smooth finish.

theroasterie.com

Mexico El Dragon

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Monsooned Process

This process is unique to India and depends entirely on climate.

How it works

After initial drying, green coffee beans are stored in open-sided warehouses during India’s monsoon season. For roughly 6 to 8 weeks, warm, humid air moves through the space.

The beans are regularly turned and monitored as they absorb moisture from the air. They swell in size, soften in density, and change colour.

What it tastes like

Monsooned coffees are known for:

  • Very low acidity
  • Heavy, smooth body
  • Mellow, earthy flavours

Coffees from our selection:

India Monsooned Malabar – Buttery, rich body, smooth and gentle. 

Our lightest - India Monsooned Malabar. The buttery popcorn in your coffee cup.

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India Malabar

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Decaf Coffee (Swiss Water Process)

The best decaf you can get.

How it works

Swiss Water decaf uses only water, temperature, and time. Green coffee beans are soaked to dissolve caffeine. The water passes through a carbon filter that removes caffeine while keeping flavour compounds.

The beans are then soaked again in this flavour-rich water so they reabsorb their character without caffeine.

What it tastes like

Swiss Water decaf coffees tend to be:

  • Smooth
  • Balanced

Coffees from our selection:

Decaf Espresso - dark roast espresso blend
Decaf Sumatra - medium roast, 

Best Decaf in Town