Natural vs Washed Coffee: What’s the Difference?

If you’ve ever read all the details on a bag of specialty coffee and seen “natural” or “washed” listed under process, you’re not alone in wondering what that actually means—and why it matters.

Coffee processing is one of the biggest influences on how a coffee tastes. Not better or worse, just different. Understanding the difference between natural and washed coffees can make it a lot easier to choose beans you’ll genuinely enjoy.

Let’s break it down without getting too nerdy.

What does “coffee processing” mean?

Is coffee a "processed" food? Kinda. In the same way that apples are processed (de-stemmed, inspected, washed, stored and shipped for sale). Coffee processing refers to how the coffee fruit is removed from the bean after harvest. Coffee starts life as a cherry, and how much of that fruit stays in contact with the seed (the coffee bean) during drying has a major impact on flavour.

Think of processing as the bridge between farming and roasting. Same variety, same farm, same roast—different process can still mean a very different cup.

The two most common methods you’ll see are washed and natural.

Washed coffee: clean, crisp, and structured

Washed coffee (sometimes called wet process) is exactly what it sounds like. After harvest, the coffee cherries are pulped to remove the skin and fruit. The beans are then fermented and washed with water before drying.

What this does to flavour

Because the fruit is removed early, washed coffees tend to highlight the bean itself rather than the cherry around it.

You can usually expect:

• Clear, defined flavours

• Brighter acidity

• A lighter, cleaner body

• Notes like citrus, stone fruit, florals, or tea-like sweetness

Washed coffees often feel precise and transparent. If you like coffees where individual tasting notes are easy to pick out, this process is a good place to start.

Natural coffee: fruit-forward and expressive

Natural coffee (or dry process) takes a very different approach. Instead of removing the fruit right away, the whole cherry is dried intact. The bean absorbs sugars and compounds from the fruit as it dries over time.

This is one of the oldest processing methods and is especially common in regions with limited access to water.

What this does to flavour

With all that fruit contact, naturals tend to be bolder and more expressive.

You’ll often find:

• Heavier body and rounder mouthfeel

• Lower perceived acidity

• Ripe, jammy fruit flavours

• Notes like blueberry, strawberry, tropical fruit, or chocolate

Natural coffees can feel wild, sweet, and sometimes a little unpredictable—in a good way.

Natural vs washed: a quick comparison

If you’re deciding between the two, here’s the simplest way to think about it:

• Washed coffee = clarity, brightness, structure

• Natural coffee = sweetness, body, fruit intensity

Neither is more “correct.” They’re just different expressions of the same raw ingredient.

A playful way to frame it: washed coffees are like fresh fruit, naturals are like fruit preserves. Kinda. 

Does one process mean higher quality?

Short answer: no.

Quality comes down to care at every stage—farming, picking, processing, drying, and roasting. A well-done natural can be just as clean and intentional as a washed coffee, and a poorly executed washed coffee can still taste flat.

At the specialty level, processing is a choice, not a shortcut. Many producers intentionally select a process based on climate, variety, and desired flavour outcome. It's all about getting the best flavour in the final cup.

How processing affects brewing (and enjoyment)

Processing doesn’t just influence flavour—it can also affect how a coffee brews.

• Washed coffees often shine in pour-over or filter brewing, where clarity and acidity can really show through.

• Natural coffees tend to feel fuller in the cup and can be especially satisfying as espresso or in immersion brewers like French press.

That said, there are no rules here—just tendencies. Brewing is another layer of expression, not a limitation. Pour-over is a very precise method to extract all the nuances out of both styles of processes. And, many shops prefer washed coffee for espresso as they tend to be a little more consistent and predictable.

Which one should you choose?

If you’re still figuring out your preferences, processing can be a helpful guide:

• Choose washed if you like:

  • Bright, clean cups

  • Defined acidity

  • Subtle, layered flavours

• Choose natural if you like:

  • Sweet, fruit-forward coffees

  • Heavier body

  • Dessert-like profiles

If you already know the origin or roast level you enjoy, processing adds another useful clue—but it doesn’t replace curiosity. Trying both is still the best teacher.

Why we talk about process at all

At Smoking Gun Coffee, we include processing details because they help tell the story of the coffee—from the producer’s decisions to what you can expect in the cup.

It’s not about sounding technical. It’s about giving you context, so your coffee choices feel intentional instead of confusing. There are a lot of articles out there, including this one from Perfect Daily Grind. 

If you're curious about brewing, check out our Brew Guide. 

If you ever want help decoding a bag, comparing two processes side by side, or choosing something new based on how you brew, that conversation is always welcome. Hit us up in the chat in the bottom right corner of the screen, or send us a message.