When you see 'washed' or 'natural' on a coffee bag, it refers to how the coffee cherry was processed after picking. Specifically, how the fruit was removed from the bean before drying. It's one of the biggest single variables in how a coffee tastes, and it's worth understanding if you're trying to figure out why two Ethiopian coffees from the same region can taste completely different.

Natural processing: the fruit stays on

In natural (or dry) processing, the whole coffee cherry is dried with the fruit still attached to the bean. This can take 3-6 weeks on raised drying beds, and the beans need to be turned regularly to prevent fermentation going wrong. During drying, sugars from the fruit migrate into the bean, which is why naturals tend to taste fruity, full-bodied, and sometimes almost wine-like. Our Kochere Natural is dried for 28 days on raised beds. The blueberry note in the cup comes directly from this process.

Washed processing: clean and controlled

In washed (or wet) processing, the fruit skin is removed mechanically within hours of picking, and the beans are fermented in water tanks for 24-72 hours to break down the remaining mucilage before drying. The result is a cleaner, more transparent cup. The flavours you taste are more directly those of the bean itself, not the fruit. Washed coffees tend to be brighter, more acidic, and more consistent lot to lot. Our Kochere Washed is fermented for 36 hours, which gives it the lemon curd and bergamot notes without any of the funkiness that can come from longer fermentation.

Honey processing: the middle ground

Honey processing removes the skin but leaves some or all of the mucilage on the bean during drying. The amount left on (yellow, red, or black honey, in increasing order of mucilage) determines how fruit-forward the cup is. It's more controlled than natural processing but produces more body and sweetness than a fully washed lot. Our Finca La Hermosa Guatemala is a honey process. That's where the brown sugar and toasted almond notes come from.

Which processing suits which brew method?

Washed coffees tend to shine in brew methods that highlight clarity and acidity. V60, Chemex, AeroPress with a paper filter. Naturals work well in methods that suit body and sweetness. French press, AeroPress with a metal filter, cold brew. Honey-processed coffees are the most versatile and tend to work well as espresso because the sweetness balances the intensity of the extraction. These are tendencies, not rules. The roast profile matters too.

If you're not sure which to try first, the Kochere Washed and Kochere Natural are from the same cooperative and the same harvest year, so they're a clean comparison. Order both and brew them the same way on the same morning.