Natural

Natural processed coffee is known for its bold, fruit-forward character and full-bodied richness. Because the beans dry inside the cherry, they absorb intense fruit flavours, often leading to notes of berries, tropical fruit, and even wine-like complexity. This method creates a coffee with deep sweetness, a velvety mouthfeel, and sometimes a hint of fermentation, making it a favourite among those who love expressive, flavour-packed brews. These qualities make natural coffees particularly well-suited for espresso, where their richness and layered sweetness shine through.

The key difference between washed and natural coffee is how the beans are processed after harvest, which directly affects their flavour and texture.

Washed Coffee (Wet Process): The fruit is removed before drying, leaving only the bean. This results in a clean, bright cup with crisp acidity, where the coffee’s origin, varietal, and terroir shine through. Washed coffees tend to be lighter, more structured, and refined, making them popular for those who prefer clarity over intensity.

Natural Coffee (Dry Process): The whole cherry is left intact during drying, allowing the bean to absorb the fruit’s natural sugars and organic compounds. This leads to a fuller body, deeper sweetness, and bold, fruit-forward flavours. Natural coffees can range from smooth and tropical to wild and funky, depending on the origin and processing conditions.

Natural coffees often shine in espresso thanks to their fuller body, enhanced sweetness, and fruit-driven complexity. These qualities create a rich, well-rounded shot that pairs beautifully with milk-based drinks like cappuccinos and flat whites, allowing berry and tropical notes to cut through.

Washed coffees, on the other hand, tend to have brighter acidity and a cleaner profile. While this can be appealing for espresso purists, some washed coffees can taste too sharp or astringent when pulled as a shot—especially if not dialled in correctly.

Ultimately, the best choice depends on flavour preference and roast style. If you love a bold, syrupy espresso with deep sweetness, natural process coffee is a strong contender. For a crisp, elegant shot with pronounced origin character, a washed coffee might be the better fit.

In contrast, washed coffees can sometimes taste too sharp or astringent as espresso, particularly if brewed improperly. This can result in unpleasant, overly acidic notes that struggle to blend well with milk. However, for black espresso purists who enjoy clean, crisp, and bright flavours, washed coffees may be preferred. Ultimately, the “better” option depends on your taste preferences and the specific coffee beans being used.