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Processing Power: What Happens After the Harvest

Processing Power: What Happens After the Harvest

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Ever wonder what “washed,” “natural,” or “honey processed” actually means when it comes to your coffee? In this episode of The Weekly Drip, we’re diving deep into the fascinating world of coffee processing methods—the step between harvest and roast that plays a huge role in shaping flavor.

We’ll break down the most common methods—washed, natural, and honey—as well as explore some lesser-known techniques like wet-hulled and anaerobic fermentation. You’ll learn how each method affects a coffee’s body, acidity, sweetness, and overall profile, and how different origins and climates play a role in the choices producers make.

Topics covered:
✔️ What coffee processing is and why it matters
✔️ Key differences between washed, natural, and honey methods
✔️ How processing impacts flavor and aroma
✔️ What to look for on coffee labels
✔️ Fun facts about unique and experimental processes

Brew yourself a cup and settle in—this is a deep dive you won’t want to miss.
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