How does washed coffee processing differ from natural processing?

Washed coffee processing, also known as wet processing, distinctly involves removing the cherry from the coffee beans before any fermentation or washing takes place. This process begins with the removal of the outer fruit layer, allowing the beans to be fermented in their mucilage. After fermentation, the beans are then thoroughly washed to eliminate any remaining mucilage, resulting in a cleaner flavor profile.

In contrast, natural processing retains the cherry while drying, which can impart fruity flavors to the coffee. The emphasis on washing and fermentation in washed processing results in a bright and often more acidic flavor profile, highlighting the intrinsic characteristics of the coffee bean itself.

This fundamental difference in processing methods is pivotal in determining the overall taste and quality of the coffee produced, which is why understanding the specifics of washed processing is essential for any aspiring barista or coffee enthusiast.