Café lavé, naturel ou miel : comment le traitement du café influence son goût

Washed, natural or honey: how coffee processing affects its taste

published on 11.06.2025 — by Marc-Alexandre Emond-Boisjoly — 10 mins of reading —

Every cup you taste is the fruit of an exploration. Even before roasting, before the hot water caresses the beans, there is a key moment: coffee processing. This is a fundamental stage, where the coffee cherry is transformed into green beans ready to express their full potential. At 94 Celcius, a Quebec micro-roaster, we celebrate this dance between terroir, human gesture and precise vision.

In this article, we invite you to delve into the differences between three major methods: washed coffee, natural coffee and honey coffee. You'll discover how coffee harvesting and processing techniques influence not only the cup, but also the innovation and excellence we pursue.

1. Why coffee processing is so important

Coffee processing involves three major stages: harvesting, processing and drying. These often inconspicuous stages shape the quality of the coffee at the very heart of the chain. specialty coffee Whether you perceive a lively acidity, an expansive sweetness or an enveloping texture, this is where it all begins.

The coffee grower chooses when to harvest: picking the coffee cherry at optimum ripeness increases the sugar content of the fruit and therefore influences what happens next.
Then come the coffee harvesting and processing techniques Each choice has an impact on flavor.
Last but not least, drying: to ensure perfect "drying", you sometimes need long days in direct sunlight or special infrastructures.

In short, coffee processing is more than just a formality: it's a veritable open-air sensory laboratory.

2. Washed coffee: clarity and precision

2.1. The process

In the case of washed coffeethe coffee cherry is first pulped: the skin and much of the mucilage are removed. The coffee beans are then immersed in fermentation tanks (or by other means) to loosen any remaining pulp. The beans are then "washed" with water and spread out so that they are ready to use. then dried until optimum humidity is reached.

This process often relies on abundant water, controlled fermentation infrastructures and a climate that allows good drying. Depending on the area of production (e.g. Central America such as Costa Rica), the dry climate where optimized conditions produce very clean green beans.

2.2. Sensory profile

Washed coffee enhances purity. It includes :

lively acidity, often clear and bright
floral or herbaceous aromas, depending on the terroir
light to medium texture, rather clean mouthfeel
a more discreet body than in fruitier treatments

In this way, a washed coffee first reveals the bean itself, its variety, terroir and altitude, without the fruit taking over too much. This makes it an excellent choice for those seeking a "purified" expression of terroir.

2.3 Challenges and avenues

Washed treatment requires water, rigorous control and proper drying. You need ensure drying For the producer, the challenge is to achieve consistency: each stage must be mastered so that innovation is not a matter of chance, but a standard.

3. Natural coffee: slow, intense, fruity

3.1. The process

Visit natural coffee (also known as the "dry process") preserves the whole cherry: the skin, pulp and mucilage remain around the kernel throughout the drying process. So we spread the whole cherries in the sun or on raised beds ("African beds") and turned regularly to avoid mold.

Drying can take from several days to several weeks, depending on the climate, sunshine, humidity level and density of the grains. This is patient work for the growers: they must ensure drying to avoid undesirable fermentation.

3.2. Sensory profile

In the cup, natural coffee is distinguished by :

a more pronounced sweetness, often sugary, with notes of red fruit, tropical fruit, or even wine or jam.
a fuller body, often fatter or more enveloping
acidity that is sometimes less lively but rounder
a complexity that evokes sensory exploration

As one enthusiast on Reddit points out:

"I find natural and honey-processed coffees to be sweeter, fruitier, and richer. Washed coffees tend toward herbal, floral, and savory."

3.3 Challenges and avenues

Natural treatment is attractive but risky. It requires a suitable climate (often dry and sunny), good batch control and constant monitoring. For the coffee producer, going natural requires a commitment to precision and a clear vision: it's not just about letting the coffee dry freely, but orchestrating intelligent drying.

4. Honey coffee: the path to harmony

4.1. The process

Visit coffee honey (often called the "honey process") lies somewhere between the two. The cherry is pulped (the skin is removed), but some or all of the mucilage is retained. Next, the kernels - still covered in sweet pulp - are spread out for processing. sun-dried. Depending on the amount of mucilage retained, we speak of "yellow", "red" or "black honey".

For example:

Yellow honey: little remaining mucilage, faster drying
Black honey: lots of mucilage, takes longer to dry, often gives a richer profile

Processing requires close monitoring: grains are vulnerable to humidity, poor aeration and mold. The sun drying must be controlled to avoid undesirable flavors.

4.2. Sensory profile

Honey coffee combines :

a notable sweetness, but without falling into the extreme fruitiness of a natural
moderate acidity, often rounder
a denser body than washed, but more structured than natural
a feeling of balance between clarity and intensity

As one source puts it: "The honey process sits somewhere between natural and washed. These coffees are known for providing a good level of fruitiness as well as medium ..." Hermanos Colombian coffee roaster

4.3 Challenges and avenues

For a coffee producer, choosing this treatment means opting for a balance between heritage and boldness, between purity and gentleness. At 94 Celcius, we see honey as a symbol of our own vision: theexploration without losing sight of theexcellence.

5. The role of territory, producer and vision

Coffee processing doesn't stop at a "recipe". It is deeply linked to producing countriesto altitude, variety, climate and the hand of the grower. coffee producer. In Costa Rica, for example, some farms have popularized "black honey" in high-altitude micro-lots.

Treatment thus becomes an act of vision:

Choosing a washed finish means enhancing terroir, purity and legibility.
Opting for natural means inviting sensory exploration and daring fruit.
Adopting a honey means bridging the gap between tradition and innovation, finding the right balance between tradition and innovation.harmony.

For us at 94 Celcius, this philosophy guides our selection: we accompany coffee harvesting and processing techniques We work with producers who see both innovation and raw materials as a journey. We believe that every green coffee bean tells a story, and our role is to convey it accurately in every cup.

6. To remember - why it changes your mug

When you taste a coffee, you perceive a whole trajectory: from the coffee cherry harvested when ripe, right down to the grains are then roasted and infused. Coffee processing shapes :

clarity or density in the mouth
predominance of acidity or sweetness
the purity of terroir or the expression of fruit

By choosing carefully treated batches, you gain access to a specialty coffee that conveys the producer's vision, the rigor of the process, the soul of the place.

7. Invitation to experience

The next time you see a label that says "washed", "natural" or "honey", let us invite you to contemplate. Choose according to your current appetite:

desire for purity → washed
craving for fruit and texture → natural
desire for balance and harmony → honey

And at 94 Celcius, our promise is to share these coffees with you as journeys. We invite you to explore, to taste, to feel.