Washed coffee is all about the beans themselves, as it largely depends on how much natural sugar and nutrients they’ve absorbed during the growth cycle. The washed process highlights the true character of single-origin beans like ours — which is why so many specialty coffees are processed this way.

Yes, you guessed it — it’s like someone added a spoonful of fresh honey and caramel chocolate to your morning tea, minus the calories. The name “honey process” actually comes from how sticky the beans get during processing, not from a sweet taste. The outer cherry skin is removed, but the inner sticky layer, or mucilage, remains on the bean as it dries — resulting in a rounded sweetness with complex mouthfeel.

The natural or dry process is considered the most environmentally friendly way to process coffee. Essentially, the fruit is left on the bean and remains that way until the coffee dries. While dry-processed coffees require little investment, they do need specific climate conditions to ensure both the fruit and bean dry properly. At Bali Beans, we believe this method produces the most aromatic coffee, with distinct flavor notes and fascinating characteristics.