From Cherry to Cup: How Coffee Processing Shapes Flavor

At Transcend Coffee, we’re passionate about more than just the roast—we care deeply about the journey. One of the most defining stages of that journey is the way the coffee is processed after harvest. Processing isn’t just a technicality—it’s an art form that impacts every sip you take.

Here’s a closer look at the primary coffee processing methods and how they shape flavour, aroma, and mouthfeel.

1. Washed (Wet) Process — Clarity in Every Sip

The washed process uses water to remove the fruit from the beans before drying. It involves depulping, fermentation to remove mucilage, and careful rinsing.

2. Natural (Dry) Process — Sun-Drenched Sweetness

This traditional method lets the whole cherry dry in the sun, transferring fruity sugars directly to the bean. It’s simple, sustainable, and flavorful.

3. Honey Process — Sweet, Sticky Balance

In the honey process, the skin is removed, but some of the sticky fruit layer remains. The result is a complex, sweet, and balanced cup.

4. Experimental Methods — Fermentation Meets Flavour

New methods like anaerobic fermentation, carbonic maceration, and yeast inoculation are pushing flavour boundaries and unlocking wild, wine-like profiles.

Why It Matters

Coffee processing defines how a bean expresses itself. From the clean elegance of a washed Ethiopian to the berry burst of a natural Brazil, this behind-the-scenes step is what makes your cup so much more than just coffee.

At Transcend, we work closely with producers who innovate and perfect these techniques, so every bag you brew is a true reflection of craft and care.

Ready to Taste the Difference?

Explore our curated lineup of coffees processed by method. Whether you’re just beginning your coffee journey or chasing down every micro-lot, there’s always something new to discover at Transcend.

Explore. Taste. Transcend.