PROCESS

 Fermenting process is relatively new and becoming more common within the specialty coffee area. This process is similar to natural process in that the shell or fruit is left on, while the fruit is left to ferment in a drum the bean takes on the fruity flavors. The difference is, the fruit is removed before a full wash and left to fully dry.

 Honey processing actually makes the coffee a little sweeter. While the beans are stripped of the fruit outer layer farmers leave the tiny thin layer called mucilage that lives between the fruit and the bean. The longer the beans are left to dry with this thin layer the sweeter the cup will bee!

 Natural process, is off the plant and left to dry. The fruit is left on the bean and laid to rest. This is less labor, but because the fruit is left on the bean the farmer needs to be careful that the extra moisture from the skin and the natural environment do not rot the bean while drying.  This process yields more flavor from the fruit and skin left behind during the drying process. some exotic flavors show up in the cup.

 Washed would be the most common. The bean is removed from the plant where the outer layer of fruit is removed along with all the skin and fibers. Once the bean is "naked" it is washed and left to dry on large beds. This process is know to highlight the natural earth and geographical flavors from the origin.