What are the three main types of coffee processing?

The three main types of coffee processing are indeed washed, semi-washed, and natural. Each of these methods significantly impacts the flavor profile and characteristics of the coffee beans.

Washed processing involves removing the coffee cherry's outer fruit before fermentation, which allows for a cleaner taste and highlights the bean's inherent flavors. This method typically results in a brighter acidity and a more pronounced flavor profile.

Natural processing, on the other hand, leaves the cherry intact during drying, allowing the beans to absorb sugars and flavors from the fruit. This method often produces coffee with a heavier body and fruity, complex flavors.

Semi-washed processing, also known as honey processing, is a method where the outer skin of the cherry is removed, but some of the mucilage (the fruit's sticky pulp) is left on the beans during the drying process. This creates a unique flavor profile that can be a balance between the clarity of washed coffees and the fruity sweetness of natural coffees.

Together, these processing methods significantly shape the final qualities of the coffee, making them fundamental concepts in understanding coffee production and tasting.