Natural Coffee Processing by Common Room Roasters

Every cup of coffee tells a story from origin, through processing, and into your cup. It's a transformation of fruit into flavor. At Common Room Roasters, we believe that great coffee begins long before it meets the roaster. The artistry of natural process coffee plays a defining role in the final taste, and we’re passionate about every stage of coffee’s evolution.

Come with us as we explore the world of naturally processed coffee, along with washed, honey, anaerobic, and innovative co-fermentation techniques. Each method reflects a unique intersection of tradition, climate, innovation, and intent, all of which shape your espresso, pour-over, or French press in subtle yet profound ways!

Natural Processing: The Original Method

The natural process, also known as dry processing, is the oldest method of preparing coffee. Well before fermentation tanks and temperature-controlled washing stations, coffee producers would lay ripe cherries out in the sun to dry, turning them regularly over several weeks. Once fully dry, the shriveled fruit is mechanically removed, revealing the green coffee bean inside.

This hands-off approach might seem simple, but it requires significant skill and patience. The cherries must be evenly ripe, monitored daily to prevent mold, and managed with precision as moisture levels drop gradually. The result is a cup that bursts with fruity, wine-like flavors and heavier body— one of the most rewarding things about this traditional technique.

At Common Room Roasters, we showcase this method in offerings like Ethiopia Ardi Sidama Natural, a single-origin coffee with bold notes of blueberry, floral undertones, and a syrupy mouthfeel. It's perfect for adventurous drinkers and ideal as a vibrant espresso or pour-over.

Washed Processing: Precision and Clarity

The washed process (or wet process) strips the cherry’s pulp from the seed shortly after harvest. The beans are then soaked and fermented in water to break down remaining mucilage, washed clean, and dried in the sun. This offers a cleaner, brighter cup profile with more pronounced acidity. Washed coffees provide clarity and consistency, making them a favorite among specialty coffee professionals and fans of nuanced flavors.

Our Tablon de Gomez from Colombia is an excellent example of washed processing. It presents notes of citrus, red apple, and cocoa, with a silky finish and excellent balance that's perfect if you're an espresso enthusiast seeking complexity with clean lines.

Honey Processing: The Sweet Middle Ground

The honey process offers a middle ground between natural and washed methods. Here, the coffee cherry’s skin is removed, but the sticky mucilage, often referred to as "honey", is left on the bean as it dries. As the beans ferment under the sun, remaining sugars caramelize and contribute to the coffee’s flavor.

There are several variations, including:

• Yellow Honey: minimal mucilage, lighter flavor

• Red Honey: moderate mucilage, medium body and sweetness

• Black Honey: most mucilage, rich and fruity

• White Honey: high-elevation lots with extremely light fermentation

This method requires careful attention to drying conditions and timing to produce coffees that balance body and fruitiness with clarity.

Anaerobic Processing: Innovation Meets Tradition

In sealed tanks where oxygen cannot reach, coffee cherries undergo a transformation that pushes the boundaries of what coffee can taste like. The absence of oxygen forces different microbial reactions, producing intensely aromatic, wine-like coffees with wild, sometimes boozy characteristics.

How Processing Affects The Flavor Profile

Espresso is an especially revealing brew method, and processing plays a critical role in determining how a coffee will perform under pressure. Natural coffees tend to produce a thick crema and fruity, syrupy shots with lower perceived acidity, while washed coffees yield crisp, clean espressos with structured acidity and high clarity.

Additionally, honey-processed beans offer the best of both worlds including sweetness with clarity, especially in milk-based drinks, and anaerobic and co-fermented coffees deliver explosive aromatics and complex textures.

These diverse processing methods appeal to all kinds of coffee people, from casual drinkers to specialty enthusiasts.

If you're an espresso lover, we offer standout products from every processing method:

• Ethiopia Ardi Sidama Natural: fruity, floral, and expressive

• Colombia Jairo Arcila Co-Ferment: bold, experimental, and unforgettable

Whether dialing in your home espresso machine or pulling shots at a café, processing can help tailor a cup to every taste.

Try Common Room’s Naturally Processed Coffee Today!

Whether you’re looking for fruit-forward naturals, crisp washed profiles, sweet honey lots, or experimental anaerobic brews, we offer a curated lineup that reflects craftsmanship at every step.

If you're new to processing, start with a natural like Ethiopia Ardi to explore bold fruit notes, or try Brunswick Espresso for a classic, balanced shot. For sweetness, choose Costa Rica Red Honey, and if you're feeling adventurous you'll want to keep an eye out for our seasonal co-ferments and anaerobic lots.

Whatever your flavor preference, Common Room has a process, and a coffee, for you. Explore our full collection online and place your order today to experience the craft behind every cup!