5 Ways Coffee Gets from Cherry to Cup — and Why It Tastes So Different

5 Ways Coffee Gets from Cherry to Cup — and Why It Tastes So Different

If you’ve ever wondered why one cup of coffee tastes like juicy berries and another like smooth dark chocolate, here’s a little secret: it’s not just the roast or the origin. A lot of that magic happens right after the cherries are picked — during processing.

Processing is basically how we get the coffee bean out of the cherry and ready for roasting. And depending on how it’s done, the same bean can taste bright and zesty… or rich and earthy.

Let’s take a little coffee trip and meet the five most popular (and tasty) processing methods.

1. Natural Process

This one’s the OG. The whole cherry — skin, pulp, everything — is laid out in the sun to dry. Once it’s nice and dry, the outer layers are removed, and voilà, you’ve got green coffee beans ready for roasting.

☕ What it tastes like:

  • Body: Big and bold, sometimes syrupy.
  • Acidity: Low, but often wine-like.
  • Notes: Jammy berries, tropical fruit, maybe even a little funky.

💡 Best for: Fruit lovers and people who like their coffee a little wild.

2. Full Wash (Wet Process)

Here, the cherries are pulped, fermented in water, then thoroughly washed before drying. It’s like giving the beans a spa day.

☕ What it tastes like:

  • Body: Light, clean, crisp.
  • Acidity: Bright, sparkly, and refreshing.
  • Notes: Think citrus, florals, and tea vibes.

💡 Best for: When you want a clean, elegant cup that screams “origin flavor.”

3. Honey Process

No, there’s no actual honey involved — but the beans do get a sticky coating from the mucilage left on after pulping. Depending on how much is left, you can get “yellow,” “red,” or “black” honey, each adding more sweetness and depth.

☕ What it tastes like:

  • Body: Medium to full.
  • Acidity: Balanced, like Goldilocks would love.
  • Notes: Sweet caramel, stone fruits, floral touches.

💡 Best for: Sweet tooth coffee drinkers who still want some brightness.

4. Wet-Hulled (Giling Basah)

A Southeast Asian specialty — especially in Indonesia. The coffee is pulped, partially dried, then hulled while still damp, and dried again. It’s a bit unusual, but it’s part of why Sumatran and Torajan coffees taste so distinct.

☕ What it tastes like:

  • Body: Heavy, rich, chewy.
  • Acidity: Low, smooth.
  • Notes: Earthy, herbal, with dark chocolate or tobacco hints.

💡 Best for: Fans of deep, rustic flavors and coffees that feel like a warm blanket.

5. Anaerobic / Wine Process

This is the mad scientist of coffee processing. The cherries (whole or pulped) are fermented in sealed tanks with no oxygen. Sometimes it’s temperature-controlled, sometimes not — either way, it can get very interesting.

☕ What it tastes like:

  • Body: Medium to full, but always layered.
  • Acidity: Can be intense and complex.
  • Notes: Tropical fruit, florals, spice, even boozy wine-like notes.

💡 Best for: Adventurous drinkers who want to be surprised with every sip.

So… which one’s for you?

  • Love fruity chaos? Go Natural.
  • Want clean and crisp? Go Washed.
  • Crave sweet balance? Pick Honey.
  • Like it deep and earthy? Wet-Hulled is calling.
  • Feeling bold? Try an Anaerobic and get your mind blown.

Next time you’re buying beans, check the processing method on the bag.

You might just find your new favorite — and you’ll definitely have a fun coffee fact to drop on your friends.

Back to blog