How does coffee processing affect the final flavor?

The role of coffee processing in flavor development is significant, and this option highlights its importance in the final outcome of the coffee's taste profile. Different processing methods—such as washed, natural, and honey processes—each impart unique characteristics to the beans. For example, washed processing tends to produce a cleaner cup with bright acidity, allowing the inherent flavors of the coffee to shine, whereas natural processing often results in a fruitier, fuller-bodied profile due to the beans drying inside the fruit. These variations occur because the way the coffee cherries are handled post-harvest influences the retention or extraction of various compounds that contribute to flavor. Therefore, processing methods directly enhance or diminish specific flavor notes, making this choice the correct one.