See which processes keep showing up in coffees you love.

Coffee cherries are pulped to remove the fruit, then fermented in water to remove mucilage, washed, and dried. Most common method globally.

Whole coffee cherries are dried intact with all fruit layers, then hulled. The oldest processing method.

Skin and pulp removed, but mucilage (honey layer) left on during drying. Named for sticky mucilage, not actual honey.

Whole cherries fermented in sealed, oxygen-free tanks before drying. Creates unique flavors.

Depulped coffee fermented in sealed tanks without oxygen, then washed and dried.

Wine-making technique adapted for coffee. Whole cherries in CO2-rich environment. Fermentation occurs inside the cherry.

Indonesian method. Parchment removed while beans still wet (~50% moisture), then dried. Creates distinctive flavor.

Controlled fermentation to encourage lactic acid bacteria growth, similar to yogurt or sourdough fermentation.

Standard processes but with significantly longer fermentation times (48+ hours instead of 12-24).

Coffee fermented with other fruits, yeasts, or ingredients to impart flavors.

Rapid temperature changes during processing to affect fermentation and flavor development.

Unique to India. Beans exposed to monsoon winds and humidity, causing them to swell and change color/flavor.

Coffee fermented twice - once with cherry intact or with mucilage, then again after depulping/washing.

Fermentation in open tanks with oxygen present, but with controlled conditions (temperature, pH, time).

Pulped coffee has mucilage mechanically removed instead of through fermentation.