
Processing
How Processing Changes a Coffee’s Character
Washed, natural, and honey processes change clarity, body, and fruit character. The method’s name still depends on how carefully the coffee was dried.



Ethiopia · Light
Blueberry, jasmine, and bergamot. A light natural from Yirgacheffe.
£14.95£17.95
Yirgacheffe is a district in southern Ethiopia. This one is a natural, dried in the fruit, and roasted light. That combination is why people taste blueberry and jasmine. Not every Ethiopian coffee tastes like this. Washed lots from the same area are often more tea-like and citrus.
The cherry is dried whole. Fruit sugars stay close to the seed, so the cup is often sweeter and heavier.
A light roast keeps more of the origin. Fruit and florals show. The roast itself stays in the background.