Which coffee processing method typically results in an herbal, earthy, full-bodied flavor?

The semi-washed coffee processing method, also known as the "honey" process, is characterized by the partial removal of the coffee cherry's outer skin while leaving varying amounts of mucilage intact during drying. This approach allows the coffee beans to absorb some of the natural sugars and flavors from the mucilage, resulting in a unique flavor profile that often includes herbal, earthy, and full-bodied characteristics. The combination of reduced contact with the pulp and controlled fermentation leads to a rich and complex flavor that stands out compared to other processing methods.

The other methods mentioned yield distinct flavor profiles: natural processing often results in fruity and wine-like flavors due to the prolonged fermentation of the cherries, washed processing tends to emphasize clarity and brightness of flavor by removing the cherry more thoroughly before fermentation, and decaffeinated coffee primarily focuses on the removal of caffeine rather than flavor complexity. Each processing method brings out different aspects of the coffee's inherent flavor potential, but the semi-washed method is particularly known for the earthy and full-bodied qualities it promotes.