Which type of coffee processing results in a fruity flavor?

Natural processing is known for producing a fruity flavor in coffee. This method involves drying the coffee cherries whole, allowing the fruit to ferment and impart its sugars and flavors directly into the coffee beans. During this process, the beans absorb the sweetness and fruity characteristics from the cherry flesh, leading to a cup of coffee that often possesses vibrant and distinct fruit notes.

In contrast, washed processing removes the cherry’s fruit before fermentation, leading to a cleaner and more acidic flavor profile, while semi-washed processing retains some of the fruit but does not emphasize the full fruity characteristics. Fermented processing, though related, typically involves controlled fermentation without the characteristic fruitiness of the full natural approach. Therefore, natural processing stands out for its ability to create those rich, fruity flavors that coffee enthusiasts often seek.