Processing Methods

Natural ve Washed

Natural coffee dries as a whole cherry before fruit layers are removed. Washed preparation removes fruit layers and mucilage before drying.

These names describe preparation. Natural does not always yield the same fruit aroma, nor washed the same acidity. Production, drying and the coffee itself all contribute.

Honey / Pulped Natural

Skin is removed and some or all mucilage dries with the bean. Honey does not refer to added honey. Mucilage quantity and drying arrangements depend on the producer's preparation.

Wet Hulled / Giling Basah

Parchment is mechanically removed before the beans are fully dry, followed by final drying. This is associated especially with Sumatra and differs from washed preparation.

Anaerobik Fermentasyon

Anaerobic fermentation takes place in an oxygen-restricted environment. Coffee may be fermented as whole cherries or after fruit removal; subsequent preparation and drying are separate stages.

Terms such as Anaerobic Natural or Anaerobic Washed may therefore appear together. Read fermentation environment, drying method and any additional treatments separately.

Experimental

Experimental is not one standard recipe shared by all producers. Without a method description, the term does not establish duration, fermentation technique or cup outcome.