Processing Methods
How Ethiopian Green Coffee Is Processed
Ethiopian green coffee is processed using four main methods — washed, natural, honey, and anaerobic fermentation. Each method shapes the cup profile differently: washed produces clean floral acidity, natural creates fruit-forward sweetness, honey balances both, and anaerobic yields complex tropical intensity.
Last Updated: May 2026
A practical guide for importers and roasters comparing processing methods available from Ethiopian origins.
Washed (Wet) Process
Also known as: Fully washed
Coffee cherry is de-pulped, fermented in water tanks for 24–72 hours, then washed and dried on raised beds. This removes all mucilage before drying, producing a clean, bright cup with pronounced acidity and floral or citrus notes.
Available Origins
Yirgacheffe, Sidama, Limu
Cup Profile
Clean, bright acidity, floral, citrus, tea-like body
Drying Time
10–15 days on raised beds
Natural (Dry) Process
Also known as: Sundried, dry-processed
Whole coffee cherry is dried intact on raised beds for 15–25 days, turned regularly to prevent mould. The fruit sugars ferment around the seed during drying, creating a heavy, fruit-forward cup with wine-like sweetness and berry notes.
Available Origins
Guji, Yirgacheffe, Sidama, Jimma
Cup Profile
Fruity, wine-like sweetness, blueberry, strawberry, full body
Drying Time
15–25 days on raised beds
Honey Process
Also known as: Pulped natural
Cherry is de-pulped but dried with some or all mucilage still attached. The amount of mucilage left determines classification as white, yellow, red, or black honey. This method balances the clean acidity of washed with the sweetness of natural processing.
Available Origins
Limited lots — Guji, Sidama
Cup Profile
Balanced sweetness, stone fruit, caramel, medium acidity
Drying Time
12–20 days on raised beds
Anaerobic Fermentation
Also known as: Anaerobic natural, anaerobic washed
Cherry or de-pulped beans are sealed in airtight fermentation tanks for 48–96 hours. The oxygen-free environment produces distinctive, complex flavour compounds not achievable through traditional fermentation. Increasingly popular in specialty lots from Guji.
Available Origins
Guji (specialty lots)
Cup Profile
Tropical fruit, winey, complex, intense sweetness
Drying Time
Variable — tank fermentation + 12–20 days drying
Frequently Asked Questions
What is the difference between washed and natural Ethiopian coffee?
Washed coffee has the fruit removed before drying, producing a clean, bright cup with floral acidity. Natural coffee is dried with the fruit intact, creating a heavier, fruit-forward cup with berry and wine-like sweetness.
Which processing method is best for specialty roasters?
It depends on your target profile. Washed Ethiopian coffees suit roasters seeking clean, origin-transparent cups. Natural process suits those wanting bold, fruity flavours. Anaerobic lots offer experimental complexity for limited releases.
Does Greenbean-coffee export all processing methods?
Yes. Greenbean-coffee exports washed, natural, honey, and anaerobic-processed lots depending on origin and season. Contact us for current lot availability by processing method.
How does processing method affect SCA score?
Processing method itself does not determine SCA score, but it influences flavour clarity, sweetness, and complexity — all of which are scored. Well-processed naturals and anaerobics from Guji regularly score 86–90+ SCA points.
What is anaerobic fermentation in coffee?
Anaerobic fermentation seals coffee in oxygen-free tanks for 48–96 hours before drying. The controlled environment produces unique flavour compounds — tropical fruit, winey complexity, and intense sweetness — that traditional fermentation cannot achieve.
