Processing

Processing is one of the most defining steps in coffee production, shaping the way a coffee tastes long before it reaches the roastery. It determines everything from acidity and sweetness to body and complexity, making it one of the most fascinating aspects of coffee.

At its core, processing is about removing the fruit surrounding the coffee bean. The choices made during this stage—how much of the fruit is left on, how the coffee is dried, and how fermentation is managed—have a profound impact on the final cup. Some methods highlight clarity and brightness, while others enhance sweetness, texture, or depth.

This page introduces how processing influences coffee flavor. Here, you will find links to the different processing methods used in our coffees, each with its own characteristics and approach. Whether you are drawn to the clean and structured profile of washed coffees, the bold and fruit-forward nature of naturals, the balance of honey-processed coffee, or the innovation behind new experimental techniques, this collection is designed to help you explore and compare.

Understanding processing is key to appreciating why coffees from the same farm or variety can taste so different. By diving deeper into each method, you can discover how flavour is shaped at the very first stages of coffee production.