Natural

Natural processed coffee, often celebrated for its vibrant, fruit-forward characteristics, is a favourite among coffee lovers who appreciate bold and unique flavours. The beans spend an extended period in contact with the fruit of the coffee cherry during the drying process, which allows organic compounds from the fruit to infuse into the bean. This results in a coffee with a fuller body, velvety mouthfeel, and often a “funky” complexity. Expect juicy, berry-like sweetness, tropical notes, and sometimes even a slightly fermented tang. These qualities make natural coffees particularly well-suited for espresso, where their richness and layered sweetness shine through.

The primary difference between washed and natural coffee lies in how the coffee cherries are processed after harvest.

Washed Coffee:
In washed processing, the outer fruit and mucilage are quickly removed from the coffee bean after harvest. The beans are then thoroughly washed and left to dry, free from any organic material. This process allows the natural qualities of the coffee bean—such as its origin, varietal, and terroir—to shine through. Washed coffees often have a cleaner, brighter flavour profile with crisp acidity, making them a favourite for those who enjoy a more straightforward and terroir-driven cup.

Natural Coffee:
Natural coffees are processed differently. The entire coffee cherry is dried intact, leaving the fruit and mucilage to stay in contact with the bean throughout the drying process. This method encourages the bean to absorb sugars and organic compounds from the fruit, resulting in a coffee with pronounced fruitiness, a fuller body, and more complex, sometimes funky, flavours.

In short, washed coffees highlight the bean itself, while natural coffees put the spotlight on the processing method.

When it comes to espresso, natural coffees often have the upper hand. The fuller body, enhanced sweetness, and fruit-forward flavours of natural processed beans create a robust, harmonious shot of espresso. This makes them an excellent choice for milk-based drinks like cappuccinos or cortados, as the rich, fruity flavours cut through milk beautifully, creating a balanced and enjoyable cup.

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.