Washed coffees are all about the beans because they depend mostly on how much natural sugar and nutrients they have absorbed during the growing cycle. Washed process highlights the true character of single origin beans like ours, and that’s why so many speciality coffees are processed this way.

Yep, you’ve guessed it, it’s like someone added a dollop of fresh honey and caramelized chocolate in your morning cuppa, without the calories. Although the name honey-processed actually comes from how sticky the beans can be during processing and not from their sweet rich flavour. The cherry peel of the coffee is removed, but part of the fleshy inside, or the mucilage, is left on the beans when they dry, which means they are often left rounded in sweetness with a complex mouthfeel.

Natural or dry-process can be considered the most eco-friendly way of processing coffees. Basically, the fruit is left on the beans, and stays that way until the coffee dries. Though dry-process coffees need very little investment, they require specific climatic conditions, so that fruits and seeds dry in time. At Bali Beans, we believe this process brings out some of the most flavourful coffees, with interesting tasting notes and characteristics.