Process Overload
Last updated: 12/31/2025
There has recently been an overwhelming amount of new terminology used to describe coffee processes.
This guide is meant to set the loosest of expectations for processes you may not have familiarity with, and I fully expect your experiences to deviate.
This is NOT claiming to be definitively conclusive or comprehensive; the process alone does not account for the full picture of flavor. Please do not treat it as a source of truth.
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For those getting into specialty coffee, there’s a lot to keep learn and keep track of.
Processes, varietals, region, specific farm styles; this resource aims to roughly characterize at least the first one.
If you want to learn about varietals, go here.
It’s near impossible to get coffee professionals, much less entities like the SCA, to say whether or not something is tasty because it is not good for business.As someone not in industry, I’m free to share preferences in what varietals I’m optimistic or would not try again.
At the extremes, we have washed and natural, but in the 2020’s we have new processes being coined at an alarming rate and it’s hard to know what’s what.
For some of these processes, consider them steps rather than the full scope of what occurred. For example, thermalshock can be done multiple times, kept in an anaerobic tank between rounds, and then dark room dried.
Additional resources:
The original inspiration, Christopher Feran’s list of processes
Lance Hedrick x Christopher Feran chat processes
It took me 6months+ to put this together and Lance pumps it out in a couple days hah
Pay close attention to Christopher’s hard-gathered footage and how loose + abstract these things are in practice
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1,500+ roasts so far in 2025 with rarely 2-3 roasts of the same green.
Visiting the coferment kingdon
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We likely haven’t tasted together. Assume there are limits on how well you can virtually understand the preferences that shape my opinions.
How I use certain descriptors may not be language you use; suspend disbelief that we may not be calibrated in preference or descriptive terminology.
Again, please please please do not take this as trying to suggest the final word. Rather, it’s a starting point that you are welcome to overwrite and disregard with your own experience.
The more your experiences deviate from mine, the more you can assume we’re anti-calibrated and/or opposing in preference; you’d at least know for yourself to safely disregard my opinions on flavor.
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If there’s something new or missing that you feel should be present, let me know here.
Thanks in advance for helping me keep track of this craziness.
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Anaerobic natural
Anaerobic washed
Anaerobic honey
Anaerobic slow dry (ASD)
Carbonic maceration natural
Carbonic maceration washed
Culturing
Black
Purple
Red
White
Yellow
Dry fermentation mossto (DFM)
Gold washed
Symbiotic
Piramide
Double washed
Semi-washed
Traditional/fully washed
Tropical washed
Acetic acid process
Description: Acetic acid is added in controlled. amounts to pulped cherries and agitated to promote microbial growth. Acetic flavors on their own can be considered a vinegar-ey defect, but this process aims to control that effect to enhance complexity.
Where it’s found: Colombia, notably La Palma y El Tucan and El Mirador by Elkin Guzman
Rarity: Rare
Common varietal associations: —
Robert’s opinion: I think the roast approach will make or break this. Roasted poorly, the fermentey defects are up-front and can taste like a bad natural. I have a hard time recommending this unless unless you enjoy novel fermentation flavors like orange wine ,
Further reading:
Aerobic fermentation
Also known as: Oxidator, Oxidation
Description: A bit of a misnomer since fermentation is inherently anaerobic. It’s often not the whole process, but one of the steps where the coffee is deliberately left out for a certain amount of time to strategically influence the overall process. For example, the oxidator processing step at Finca Soledad in Ecuador is a 48hr oxidation phase followed by a 48hr fermentation in mucilage, followed by drying in an air conditioned dark room.
Where it’s found: Colombia, Ecuador, Panama
Rarity: Probably common as a step, but not so common as a label on the bag
Common varietal associations: gesha
Robert’s opinion: The effects are not straightforward by itself since it’s likely much else is being done, I’d never know by taste whether there was an aerobic step involved.
Further reading:
Alchemy
Description: Not much detail is available for this process, but appears to utilize a carbonic maceration phase and controlled drying.
The Alchemy series relies on a combination of pressure (up to 10 bar/145 psi), temperature control, gas regulation and managed drying, to develop a truly unique set of coffees with unparalleled flavour expression and structure.
Denoted in our lot nomenclature — XI, XII and XV, among others – the Alchemy processing uses state-of-the-art equipment to minutely control variables responsible for the development of flavours through a range of fermentations, carbonic maceration and a host of drying techniques.
Where it’s found: Yemen via Qima coffee
Rarity: Very rare, very expensive
Common varietal associations: Yemenia
Robert’s opinion: Of two samples I roasted, I found them to be red-fruit forward with tropical fruits and complex finish; tastes expensive.
Amazake
Description: Technically a koji process, involving similar steps to the creation of amazake (sweet Japanese sake) rather than its direct addition.
Diego and Andres were experimenting with koji but were not satisfied with the purity of the koji they obtained. So Boris reached out to @christopherferan who designed a coffee fermentation protocol similar to the making of amazake, for the source of high quality koji spores. At last, koji spores were sourced from Higuchi Matsunosuke Shoten in Japan and sent to Finca El Paraiso. Koji spores (Type BF-3) were cultivated on a mixture of rice and coffee pulp for 72 hours. Afterwards, the coffee was submerged in a tank with the innoculated koji and a wine yeast culture. Ultimately making coffee pulp ‘wine’, akin to the production of amazake. After 72 hours the coffee is mechanically dried using the Eco-Enigma machine.
Where it’s found: Limited to Finca Paraiso, Colombia
Rarity: Extremely rare, there is no telling if this experimental process will continue to be produced.
Common varietal associations: castillo, gesha, margogype, pink bourbon
Robert’s opinion: Low peak flavor intensity. Complex florality, leaning towards synthetic, citric perfumey qualities. Relatively short linger.
Anaerobic fermentation
Also known as: Anoxic, zero O2, limited O2
Overall description:
Anaerobic, as in"without oxygen”, is when the coffee is kept in an low-oxygen environment for a controlled time in sealed tanks, often in the blue barrels seen above.
Technically, fermentations are by definition anaerobic. As Lucia Solis says in her podcast episode, “Anaerobic fermentation is like saying ‘wet water’”.
Anaerobic can be considered a step rather than the entire process on its own, as it can be repeated (e.g. triple anaerobic) and finished as a natural, washed, or honey.
To create a truly oxygen-free environment is tougher than it sounds. When you see the term anaerobic, consider it more like “they sealed it off to minimize oxygen exposure”.
“Anaerobic” on the bag doesn’t tell you at what point it the coffee was contained in a low oxygen environment.
Anaerobic natural
Description: Cherries are fermented in an anaerobic environment such as blue plastic barrels for a certain amount of time. They’re closely monitored for bacterial growth and sugar levels. Why this approach tends to be called anaerobic compared to standard fermentations, which are already anaerobic, is the intent and action of placing the fermentation in a closed environment, which yields different results. Afterwards, they are dried in cherry like a typical natural. It is possible to introduce the anaerobic fermentation stage at any point or part of another workflow of steps. Common timeframes are 72 to 100-ish hours, but experiments in 2022-2023 went as far as 720hrs (30days) all the way up to 1440hrs (60days).
Where it’s found: Increasingly common globally as protocols are better communicated. Mostly commonly, Colombia, Ethiopia, Costa Rica
Rarity: Common
Common varietal associations: Any
Robert’s opinion: The longer the stated fermentation, the more funky and fermented notes to expect. At the extremes, 360hr+, expect strong notes of heavy, winey, chemical-ey (optimistically, perfume-ey), dark chocolate notes with synthetic sweetness. Expect super long linger and red fruit notes that tastes more like red wine as the fermentation goes longer. Shorter anaerobic natural fermentations may not express this as strongly, so reserve judgment.
Anaerobic washed
Description: Cherries are fermented in an anaerobic environment such as blue plastic barrels for a certain amount of time. They may have been pulped before or after this step. Afterwards, they are washed with water to remove any remaining mucilage.
Where it’s found: Less common than its natural counterpart. Most common in Colombia, notably, from Wilder Lazo, Nestor Lazo. Also seen in Ecuador, Panama.
Rarity: Common, but less common than anaerobic natural
Common varietal associations: gesha
Robert’s opinion: This is among my personal favorite processes, as someone who enjoys Japanese candy-like synthetic sugar notes. Expectations are quite different to anaerobic naturals. Can present candy-like sugars, yellow fruits, tropical fruits, and sometimes a bit of florality.
Anaerobic honey
Description: Coffee cherries are pulped and held in an anaerobic environment in its mucilage. These seem to be comparatively rare, occurring occasionally in Ethiopia and Burundi.
Where it’s found: Ethiopia, Burundi
Rarity: Rare
Common varietal associations: None
Robert’s opinion: I’ve not handled enough of this to have a useful opinion.
Anaerobic slow dry (ASD)
Also known as: ASD
Description: A proprietary process to Elida Estate in Panama. After an anaerobic fermentation step, the cherries are dried for 30-40 days, rather than a typical 10-20 day cycle.
Where it’s found: Elida Estate, Panama
Rarity: Medium, but mostly limited to production from one farm and is quite pricey
Common varietal associations: catuai, gesha
Robert’s opinion: For a Panama offering, it’s relatively strong on funk. I expect some synthetic red grape (e.g. Kyoho), red fruit, and tropical notes that can get alcoholic with more development.
Anti-maceration
Description: A proprietary process from Diego Bermudez of Finca Paraiso which hypothesizes that suspending fermentation in a low atmospheric, vacuum environment can minimize the negative flavors from fermentation.
From Manhattan:
The process begins with the proper harvesting of cherries at the ideal point of maturation. The cherries are then disinfected with ozone and transferred to a stainless steel vacuum chamber where it ferments for 24 hours with a culture medium, which causes a reverse osmosis reaction.
The negative pressure (vacuum) and shortening of the fermentation time due to the reduction of the carbon dioxide changes the cellular morphology of the coffee by modulating the permeability of the cell membrane and increasing the performance and viability of the yeast within the fermentation process.
The coffee is then dried in the “Zeodryer” machine, which uses vacuum along with a volcanic mineral called zeolite.
A unique fermentation technique developed by Diego Bermudez, unfortunately didn’t get the chance to see this method in action prior to our departure from Deigo’s farm – Finca El Paraiso, but he share novel insights with us.
Anti-maceration differentiates itself from Carbonic Maceration, in that an anaerobic environment is achieved via vacuum (sucking the air and other gases out), as opposed to inundating the environment with carbon dioxide. By doing so, an atmospheric pressure nearing 0 kPa can be achieved, mirroring pressures in outer-space.
Diego believes that by using Anti-maceration, a distinctive microbe-friendly environment is fostered, leading to the emergence of unique flavours during fermentation. So far, Diego has applied this method to the Castillo variety, producing what may be the finest Castillo we’ve ever encountered. Its profile boasted elegant white florals, juicy citrus, and complex tropical fruit nuances, presenting a wonderfully rich aroma intensity and refined tasting experience.
Where it’s found: Originally from Finca Paraiso in Colombia and Hachi Project, both by Diego Bermudez. Also seen at Ratnagiri Estate in India.
Rarity: Rare, and expensive to set up. Originally limited to production from Diego Bermudez associated farms - Finca Paraiso in Colombia and Project Hachi in Panama in collaboration with Allan Hartmann.
Common varietal associations: caturra, cauvery, gesha, margogype, pink bourbon
Robert’s opinion: One of the front-runners for funkiest coffees, rivaling, if not exceeding even carbonic maceration. It’s a very expensive process, so be prepared for sticker shock. Roasted poorly, you’ll get a strongly chemical-forward punch to find some synthetic, syrupy red fruits; it might kill you if you’re funk-averse.
From Homegrounds post
Bio-innovation
Description: A proprietary process from La Palma y El Tucan (LPET) using low-oxygen clay pot environments to capture microbes from that batch to cultivate and culture. It is a step of processing that is inherently anaerobic and can be finished as a natural or washed.
Over two years in the making, this new process is a novel take on the innovation in processing methods for coffee cherries. The LPET team draws samples from the fermentation stage of existing coffee processing, and further develops it to augment these coffee processing methods, bringing about the Bio-Innovation process. Unlike in typical fermentation tanks for coffee, where the microorganisms are often not controlled, the fermentation in LPET’s Bio-Innovation processing uses specific microorganisms. From the samples, the laboratory team meticulously selected a few microorganisms that would form the fermentation substrate to be used in this process by considering each microorganism’s ability to contribute to the ideal combination of lactic and organic acids that help to enhance the final cup profile. Lactic acid is known to produce a pleasant mouthfeel in the coffee, while other organic acids, like acetic acid, are often found in our common fruits, and are key to flavour clarity and bringing out the sweetness of the coffee. This final selection of the fermentation substrate is then added during the fermentation stage of the new batch of coffees being processed, placed with fully ripened gesha coffee cherries in a clay pot for 100 hours in a closed cycle fermentation.
Bio-innovation, was developed by La Palma's own Sebastian Villamizar, who was inspired by traditional wine fermentation methods. For this particular adaptation, clay pots are buried in the forest floor to control fermentation temperature. Inside, perfectly ripe coffee cherries are mixed with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries in this lot underwent aerobic stabilization fermentation for 126 hours before being removed to those claypots for an additional 90 hours of anaerobic fermentation. The cherries were then pulped and underwent another 12 hours of aerobic fermentation. After being washed, they spent thirty five days drying on patios.
Where it’s found: Exclusive to La Palma y El Tucan (LPET), Colombia
Rarity: None is currently in production as LPET is on a 2 year operational hiatus as of 5/2025.
Common varietal associations: castillo, gesha, pink bourbon, sidra
Robert’s opinion: It’s a neutral step in the end-result, I can’t remember a cup I’ve enjoyed or disliked that I could isolate to this label. I expect zestier fruity notes such as kiwi, starfruit, stone fruits, but not too intensely punchy. There may be some brown sugar sweetness and synthetic characteristics in the finish.
Carbonic maceration
Also known as: CM
Description: This is a process borrowed from winemaking and popularized in coffee by Sasa Sestic. Whole cherries are hermetically sealed in tanks and oxygen is flushed out with carbon dioxide in order to control the overall fermentation process. This may involve facilitating certain microbe/yeast activity while inhibiting the effects of others responsible for off-flavors. It is not a cheap process and requires additional tools, infrastructure, and microbiology expertise alongside careful monitoring of pH/sugar/temperature to pull off successfully.
Further reading:
Carbonic maceration natural
Description: After carbonic maceration, the seeds are finished as a natural process.
Where it’s found: Colombia, Ecuador, Nicaragua, Panama
Rarity: Not too common but not particularly rare
Common varietal associations: Any
Robert’s opinion: One of the current standard-bearer for funky flavors. It’s not too rare, but widespread in possible flavor directions, but with a consistently punchy peak primary notes. Consider one of these to test your tolerance for fermented notes.
Carbonic maceration washed
Description: After carbonic maceration, the seeds are finished as a washed process.
Where it’s found: Colombia, Ecuador, Panama
Rarity: Less common than its natural counterpart
Common varietal associations: Any
Robert’s opinion: This is one of those attempts at “clean funk”. It’s considerably less common than the natural variant. I remember a pleasantly juicy offering from Hacienda La Florida CM washed. I think of tropical fruits without too much sugarey linger, such as kiwis. Taken farther into development, it can take on more alcoholic notes, but more like a plum wine or white wine than a heavy red wine.
Nitrogen maceration
Image from XLIII
Cherry madness
Description: A multi-step process where after a first round of mossto anaerobic fermentation, the cherries are pulped and fresh mossto is recirculated for a second anaerobic fermentation round. The cherries are dried on African beds and moved indoors for final stabilization.
Where it’s found: From the Santaurio project, originated in Colombia and spread to Brazil, Costa Rica, and Mexico.
Rarity: Rare, I have not seen this much of this process since a handful of encounters in 2023
Common varietal associations: —
Robert’s opinion: Red-fruit forward. Not particularly floral or complex, it’s a straightforward presentation of sweet, fruity notes.
Chilled cherry
Also known as: Cold ferment/cold room ferment
Description: Cherries are kept in a cool environment to prevent defective flavors from forming. Any process that involves chilling is complex to set up the infrastructure.
After leaving the tanks, the coffee is dried with its cherry intact. This creates a sweet and fruity taste that’s perfect for those who prefer a lighter, more refreshing coffee. Our wet mill is located in Dolega, a district of Chiriquí, where temperatures range between 20° to 35° Celsius. For this reason, our expert craftsmen created a process where we could extend the fermentation period without damaging the embryo and avoiding alcoholic notes. The tanks are lined with jackets that enable the flow of cool water, so the cherries are kept at a stable, cool temperature.
For the washed variant:
After leaving the tanks, the coffee is depulped and then dried. We add inoculants and yeast during the drying process to achieve sweeter profiles. This results in a rich and complex flavor that’s perfect for those who prefer a stronger, fuller, and creamier-bodied coffee with citric-tartaric acidity.
Where it’s found: CCD farms in Panama
Rarity: Rare, I have not seen it offered in recent harvests.
Common varietal associations: catuai, caturra, gesha
Robert’s opinion: - Accentuated fruit flavors in the midpalate, such as yellow fruits.
Cofermentation
Description: The act of adding materials, typically fruits, during some stage of fermentation. It may be literal fruit chunks, or a puree of liquified fruit mixed with acids and yeasts. Depending on the protocol and available machinery, other steps like thermalshock or another anaerobic fermentation step may occur, and may be finished as a natural or washed process. When the final step is washed and that’s what ends up on the customer’s bag, it can result in mismatched expectations. Infusion is a term used which can colloquially imply fakery or deception; that the flavors are “inauthentic”, whatever that may mean.
Where it’s found: Brazil, Colombia, Costa Rica, Ethiopia, Indonesia, Thailand
Rarity: Increasingly common since 2022
Common varietal associations: Any
Further reading:
Robert’s opinion: I wrote about this here
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Note - some may be infusions, but I’ll keep this in one place since I can’t know
Apricot
Blackberry
Blueberry
Cannabis (allegedly)
Cascade hops
Chili peppers
Cinnamon
Coconut lemonade
Durian
Galaxy hops
Grape
Grass
Green tea
Guava
IPA beer
Jasmine
Kumquat
Lavender
Lemongrass
Lychee
Mango
Mojito
Mossto
MSG
Orange/Mandarin/Tangerine
Papaya
Passionfruit
Peach
Pina colada
Pineapple
Raspberry
Sangria
Starfruit
Strawberry
Sweetsop/sugar apple
Tamarind
Watermelon/Nectar citrullus
Yogurt
Cold room at Monteblanco in Colombia
Cold ferment, cold press, cold room dried (CRD)
Also known as: Cold press - I believe Glitch in Japan refers to this process as cold press as described in their Finca Rivera offerings. Lerida Estate in Panama refers to this as CRD - Cold room dried
Description: Fermenting in GrainPro bags in cold conditions is hypothesized to reduce the negative flavors created during fermentation. Note - it is non-trivial to run the electricity necessary to chill beans in producing areas.
Where it’s found: Colombia: Monteblanco. Ecuador: Pepe Jijon. Panama: Altieri.
Rarity: Uncommon, gaining some popularity
Common varietal associations: gesha. I’ve seen pink bourbon and typica mejorado offerings.
Robert’s opinion: Red and yellow fruit flavors are accentuated.
Cryomaceration, cold maceration
Also known as: Cold maceration
Description: Temperature-control technique borrowed from the wine world. Unlike cold fermentation, cryomaceration involves lower temperatures before the effects of fermentation can settle in.
Where it’s found: Colombia, Guatemala in Finca Gascon
Rarity: Extremely rare as it is labor and time intensive
Common varietal associations: None in particular
Robert’s opinion: Too small of a sample size to generalize
Further reading:
Culturing
Description: Refers to the use of yeast and mossto to create wild outcomes. It’s not a technically limited or rigid definition beyond “starter cultures are involved".
Where it’s found: Can be done anywhere, but certain farms in Colombia and Indonesia use this term
Rarity: Somewhat common among roasters who tend to source modern specialty offerings.
Common varietal associations: None in particular
Robert’s opinion: Expect a similar intensity and “is this really coffee?” sensation of a coferment.
Alo dark drying room in Ethiopia
Dark room dried (DRD)
Also known as: DRD, dark room ferment
Description: Coffee is dried on racks in a dark room. Humidity is carefully monitored and controlled as cherries release moisture into the room. Due to the attention and infrastructure needed to maintain this, it is expectedly an expensive process.
Where it’s found: Elida Estate, Hacienda Esmeralda in Panama, Finca Soledad in Ecuador. Alo in Ethiopia
Rarity: Rare. Given the limited facility space needed to perform this, it is limited in possible production volumes.
Common varietal associations: gesha
Robert’s opinion: The hit rate on this tends to be quite high. Taking a harvest and dedicating real estate and monitoring humidity over tens of days is a high commitment. Some of the more expensive coffees as of late involve some drying in a dark room.
Additional resources:
Decaffeinatation
Description: Not really a process like the rest, more of a bigger picture intent for a product. It usually involves using some other liquid to remove caffeine. This results in a weakened cellular structure and removal of some organic compounds that results in compromised flavor.
Where it’s found: Anywhere
Rarity: Common
Common varietal associations: lower quality varietals
Robert’s opinion: Decafs get a bad rep flavor-wise. There’s some optimism that other processes applied in conjunction to decaffeination processes results in a product that masks the effect.
Further reading:
From Barista Hustle
Deconstructed fermentation
Also known as: “Illegal” processing, lychee process
Description: Yeasts and microbes from coffee are selected for their sensory qualities and added to a starter culture mixed into the fermentation process. Finished as a thermalshock, it is technically washed, though the wild, intense flavors do not suggest this at all, creating a sense of distrust among purists. It gained its ‘illegal’ title due to controversy in being accused of fakery, and is pointed to amidst discussions of why use of yeasts are not acceptable.
Where it’s found: Colombia. Notably, Diego Bermudez of Finca Paraiso in Colombia
Rarity: Common, but not necessarily by the name in the section header up above, instead something like “double anaerobic thermalshock lychee process”
Common varietal associations: castillo, gesha
Robert’s opinion: I personally have not seen this label make its way onto bags, but referred to by its steps, such as “double anaerobic thermalshock”, which sounds absolutely arcane the first time you see it on a bag.
Further reading:
Double fermentation (DF)
Description: Not necessarily a process in itself, it simply refers to two intentionally different phases of fermentation. It’s possible to even have a third fermentation somewhere in the mix.
Where it’s found: Some farms in Panama use this term, but the technique is not limited to there.
Rarity: Not rare, but not often referred to by this name
Common varietal associations: The farms using this often apply this label to geshas.
Robert’s opinion: Nothing in particular obviously distinguishes it from a single fermentation.
Dynamic cherry
Description: Anaerobic fermentation in tanks with gas release to promote yeast and lactic acid bacterial growth.
Dynamic Cherry undergoes an anaerobic fermentation in cherry between 72 to 96 hours in large blue tanks with air traps. This process allows the release of gases accumulated during the fermentation, which promotes the growth of yeast and lactic acid bacteria. This meticulous process produces a coffee with a profile of red fruits, silky and round body, and malic acidity.
Where it’s found: Creative Coffee District farm partners in Panama
Rarity: Limited to CCD farm partners in Panama
Common varietal associations: catuai, caturra, gesha
Robert’s opinion: Despite being dynamic on the label, it’s not too impactful in the cup. If roasted and brewed well, I wouldn’t be able to tell it apart from a similar offering.
The process refers to use of this drying machine
Eco-enigma
Description: Not really a process in itself, but the name of an in-house machine used for dehumidifying/drying that has made its way onto the bag as part of the process.
Enigma is a closed circuit air recirculation and temperature controlled system. It uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.
Where it’s found: Cauca, Colombia with Finca Paraiso - Diego Bermudez and Granja Paraiso 92 - Wilton Benitez
Rarity: Limited to farms in Colombia with access to the machinery.
Common varietal associations: castillo, caturra
Robert’s opinion: I first encountered this coffee from Hatch’s Racing Into the Night half-caf offering. Frankly, it’s the boring part of the blend.
$150USD for 35g
Elephant process
Description: Kopi luwak, but with elephants. Unlike kopi luwak’s controversy with animal abuse, elephants are strongly documented. Supposedly, Black Ivory coffee pays 350 THB (Thai Baht) per kilogram for picked coffee (~$11USD as of 7/2025).
Where it’s found: Exclusive to Black Ivory coffee
Rarity: Self-proclaimed as the world’s rarest coffee, with 2025 production of estimates of 225kg (495lb) of presumably green coffee. The greens do not seem to be distributed to other roasters.
Common varietal associations: Unlikely to be purchased for the varietal
Robert’s opinion: Thanks Matt for giving me such a valuable bag and an even more memorable experience. Black Ivory claims inconsistent notes - cacao/chocolate, pu'erh tea, tamarind, date, plum, a hint of tobacco on the home page. Chocolate, cacao nibs, light peach, tamarind, Puer (black tea) on the product page. Light peach is an ambitious note. I brewed a couple ways - optimizing for dark roasts, and a self-punishing high extraction. Didn’t matter, as the aromas were consistently burnt notes and barley tea, and the taste couldn’t escape asphalt, barley tea, and whiteboard marker chemicality. The notion of this and kopi luwak is silly in the specialty sphere; it’s safe to ignore.
Enzyflow
Description: Enzymes and oxygen accelerates microbial activity and minimizes defective flavors risked in extended fermentations.
Enzyflow uses enzymes + oxygen to do in 12 to 24 hours what takes days in traditional fermentation — breaking down mucilage fast, extracting bright aromatics, and unlocking the fruit’s phenolic core without overripe chaos.
Enzymes like pectinases, cellulases, and proteases work magic by breaking down the cell walls of the coffee fruit, unlocking an array of aromatic compounds and natural sugars. The result? Enhanced fruity, floral, and acidic notes that burst with flavor.
These enzymes also speed up fermentation, empowering yeasts and bacteria to transform the coffee pulp into rich organic acids, giving you a smoother mouthfeel and crystal-clear clarity in every cup
Where it’s found: Exclusive to Hachi Project by Diego Bermudez
Rarity: Exclusive to Hachi project
Common varietal associations: gesha
Robert’s opinion: —
Flower cultured
Description: Possibly referring to a newer offshoot among coferments, or an approach to yeast inoculation. The approach is not consistent across the places trying it. Here are some claimed procedures I’ve come across:
Cherries are cofermented with ground up, powdered dry flowers, e.g. jasmine
Cherries are cofermented with whole flowers
Cherries are dried on a bed of flowers
Yeasts are cultivated from coffee blossoms, cultured into agar, and inoculated with water into the coffee
Where it’s found: China, Colombia, Costa Rica, Indonesia
Rarity: Uncommon
Common varietal associations: None in particular
Robert’s opinion: I’ve only had the coferment-ish ones. It’s a bit bizarre at first to experience such forced florality. It could come off soap-like or some neutral air freshener. It picks up development like a tea. A jasmine Sumatra I roasted reminded me of the sort of teas served at a dim sum restaurant.
Red honey processed in Ethiopia
Honey
Also known as: semi-washed
Description: The in-between on the washed-natural spectrum. Coffee cherries are depulped to a certain amount to leave a certain remaining thickness of mucilage layer. The fermentation and oxidation that happens results in a certain color from white, yellow, red, purple, black (this is not standardized) that is also associated with expectations of flavor intensity. Honeys were meant to be best of washed and naturals - bright and clean while offering sweet intensity.
Where it’s found: Many countries. Traditional honey is often found in Costa Rica, El Salvador, Indonesia, Colombia
Common varietal associations: Any varietal
Further readings:
Black honey
Description: Honey process that has been extended until the mucilage is a white color. This is when the most amount of mucilage material is left on the seed.
Where it’s found: Colombia, Costa Rica, El Salvador, Ethiopia, Guatemala
Rarity: Medium, they show up here and there
Common varietal associations: Any varietal
Robert’s opinion: Expect strong funk. Black honey comes from many places across many varietals, but the common thread is they’re all quite intense. Amidst strong base notes like tropical or red berries, there may be a surprising note cutting through like a brighter citrus or even banana.
Purple honey
Description: Slightly less material than black honey, it seems to be limited to a couple of farms in Colombia.
Where it’s found: Colombia, Campo Hermoso
Rarity: Rare
Common varietal associations: None in particular
Robert’s opinion: None
Red honey
Description: Less oxidized than black honey, you can see red splotches of color of mucilage on the seed.
Rarity: Common
Common varietal associations: Any varietal
Robert’s opinion: One of the “normal” honeys. It’s sweet while avoiding overferment notes, but I personally don’t find it very exciting and worth pursuing due to its middling nature.
White honey
Description: Honey process that has been mechanically washed and leaves minimal mucilage left over a white color
Where it’s found: Most often Colombia, notably from Finca El Placer.
Rarity: One of the less common shades of honey, I see maybe 5-8 offerings a year
Common varietal associations: Any varietal
Robert’s opinion: My preferred bag label among honey processes. Not too heavily fermented. For example, from Finca El Placer, I have expectations of intense yuzu kosho.
Yellow honey
Description: Slightly more mucilage than white honey
Rarity: Rare as a label, it might just get passed on as “honey”.
Common varietal associations: Any varietal
Robert’s opinion: —
Hybrid washed
Description: Cherries are left in an aerobic environment, moved to an anaerobic environment to ferment, pulped and washed, then finished in an aerobic environment. This process has been mixed up from historical precedent as semi-washed, or honey. This refers to the process from modern farms such as CGLE in Colombia.
Following a delicate flotation process to remove lighter cherries, natural sugars are carefully monitored before beginning a layered fermentation journey. The process starts with 14 hours in open tanks to unlock the cherries' flavors, followed by an 18-hour oxygen-free fermentation in a sealed environment to deepen their profile. Finally, the cherries undergo pulping and a refreshing 24-hour aerobic fermentation, resulting in beans with unmatched depth and complexity.
The coffee is then dried in a mechanical dryer at a consistent temperature of 37°C and stored in a temperature-controlled warehouse maintained between 18°C and 19°C, preserving its unique character and freshness.
Where it’s found: Often Colombia, notably CGLE. Also claimed in other countries, though protocols vary along the sliding scale of being partially natural, partially washed.
Rarity: Not too rare but tends to be on the expensive side
Common varietal associations: gesha, sudan rume
Robert’s opinion: This was my favorite process in 2023 and 2024. CGLE’s gesha in this process carried my favorite notes - ramune, blue candy, Japanese squash car air freshener. I think of it as a premium version of anaerobic washed.
Hydro-honey
Also known as: natural hydro-honey
Description: Cherries are first dried and treated like a natural, then rehydrated to swell to be pulped, then finished as a honey.
Natural Hydro Honey process begins when first the coffee is sorted by floating the cherries in water to remove defects, which is followed by hand sorting to remove dark and overripe fruit. Cherries are then dried and fermented whole for 8 days, similar to Natural processing. The dried cherries are then placed in water tanks for 36 hours. During this time the cherries are rehydrated, and sugars are broken down by the water. The coffee is then pulped and moved to raised beds. Here, the coffee will dry 20–25 days as Honey process coffee, before finally being milled and prepped for storage and export.
Cherry is placed on drying beds and dried with careful humidity monitoring for about 8 days. Following the drying period, the cherry is fermented in water tanks for 18 to 24 hours to rehydrate cherry and facilitate pulping. Once pulped, coffee is laid on raised beds once again and dried for 25 to 30 days to achieve optimal moisture content.
Where it’s found: Originated by Elkin Guzman in El Mirador, but it has been used in parts of Africa as a water-saving technique.
Rarity: Not too rare, it is experimented with in various regions.
Common varietal associations: tabi
Additional resources:
Robert’s opinion: Red fruit-forward, but slightly cleaner than comparable naturals. Which makes sense, since it’s a bit of a hybrid.
Hypoxia
Also known as: anaerobic, anoxic
Description: The term refers to insufficient oxygen that has a downstream effect. In this context, it is functionally identical to anaerobic. It is mostly used by Coffea Circulor to refer to their natural Kenyan offerings, described in further detail here.
Where it’s found: Kenyan offerings from Coffea Circulor
Rarity: Limited to one roaster
Common varietal associations: Batian
Robert’s opinion: While it’s just Coffea Circulor’s offerings from Kenya that feature this label, I’ve enjoyed both I’ve tried. They tend to be on the muuuch funkier side but not too similar to other anaerobic naturals.
Infusion
Description: This is tricky and controversial without an agreed meaning. Here are some interpretations:
Colloquially, it can be a slanderous way to accuse a coffee of having ‘fake’ flavors. It will often be used interchangeably with cofermentation where fruits, yeasts, and additives are (by intent) interacting with the coffee cherry during the fermentation stage; the flavors of what is added may not be the same as what comes out in the final coffee. e.g. Grape may taste like grape cough syrup medicine rather than real grapes. Strawberry may taste like candy or pastries, not true strawberry itself. Because the sugars and yeasts are also feeding the overall fermentation environment, it is more complex than simply imparting flavors 1:1. It is debatable where mossto/must (fermented coffee cherry juice) falls along this spectrum, as it is both a nutrient-rich solution and has flavoring effects, however benign they may be. As it stands, industry celebrities aggressively against cofermentation may or may not share the same views on mossto as their purist peers.
There are infusions such as oak/rum barrel and cinnamon, where the intent is directly to impart the material’s flavors into the coffee itself. These are straightforward and easy to tell, and in my opinion not problematic if it is being informed on the bag.
Sneaky, malicious, deceptive addition of flavors where they don’t belong or occur naturally. Some decades back, there were cheap supermarket coffees infused with artificial flavors to force impossible flavors. Certain specialty coffee producers may resort to boosting their quality point scores through infusion that is not communicated downstream. Some specialty roasters have been accused of infusion in the form of adding oils pre or post-roast to force aromatics and flavors that couldn’t possibly be there naturally.
Rarity: Not too common to find this exact word on a bag.
Common varietal associations: Any varietal
Robert’s opinion: Consider taking a moment to identify what level of technical vs. emotionally-backed definition is being discussed.
Intrinsic cherry
Description: Fermentation is monitored and controlled in aerobic environments to minimize undesirable qualities in a short time while achieving the desired effects.
Intrinsic Cherry is a natural coffee that undergoes a short fermentation process. After floating the cherries and quality analysis, the coffee is left to ferment overnight in aerobic conditions. The next day, the drying process begins. This process is carefully monitored to ensure that the coffee develops a silky body, phosphoric acidity, and delicious flavors of yellow fruits. In 2023, we’re taking Intrinsic Cherry to the next level. We’re reducing the acidity of this profile, allowing us to enhance the coffee’s description and develop even greater complexity. The result is a coffee that’s even smoother, richer, and more delicious than ever before!
Stefan's beautiful Gesha lot underwent a processing method known as Intrinsic Cherry, which is CCD's ode to the classic natural cup profile. This method features the lowest fermentation level coming out of CCD's wet mill, and we would classify the resultant cup of coffee as having a medium-plus fermentation impact.
After being handpicked at peak ripeness, the coffee cherries are floated to remove impurities before undergoing a short period of climate stabilization to neutralize metabolic activity. After this, the coffee goes through two rounds of fermentation: first, a 32-hour period of anaerobic fermentation in special, temperature-controlled bags, followed by a shorter period of mucilage fermentation to enhance flavor development. Finally, the coffee beans are spread out on large patios for slow-drying, a process which can take up to 20 days before optimal moisture content (10.2%) is achieved.
They ferment the cherry in the very same bag that the coffee came in. With this way they can maintain the process and the essence of each micro-lot. The bacteria and yeast strains are unique and may vary in each batch, and by involving them in fermentation they let every cherry shine.
Where it’s found: Panama, notably CCD farms
Rarity: Rare, limited in distribution
Common varietal associations: catuai, caturra, gesha
Robert’s opinion: This is not a process I feel like I’m tasting up-front, unlike say, a thermalshock. It remains with the standard realm and expectations of naturals.
Koji “supernatural”
Description: Koji is the Japanese term for the mold spore aspergillus oryzae, which is used for miso, soy sauce, and sake production. It has entered coffee as a fermentations agent and garnered attention in the early 2020’s. Due to its relatively “powerful” potency, it gets termed supernatural.
Koji processed coffee... it still sounds wild and rare, and in some ways it still is. But it has been three years since our first Koji processed coffee! And since then we have had half a dozen Koji lots. But we digress... You might still be asking: What is Koji processed coffee? Koji is a mold grown on grains, a key ingredient used to produce sake, soy sauce, and miso. Apparently this mold is first mentioned in the Chinese test Zhouli (Rites of the Zhou Dynasty) in the year 300 BCE. For most farmers, it is most commonly spread as spores across the cherries during the "natural" drying process; the spores growing on the cherries as they ferment/dry on raised beds. However, Felipe Contreras and his team at Finca Gascón have innovated a process using Shio Koji, which is essentially a paste that can be added to the fermentation tanks. This is done before raised bed drying. With this specific Koji Washed Hybrid Gesha lot, the cherries are then depulped, washed, and then dried on raised beds. This results in a unique combination of washed Gesha florality with some sweet and spicy notes due to the Koji process. We're so excited for you to try this coffee. Don't miss out!
Where it’s found: Colombia
Rarity: Popular in early 2020’s, decreasingly common
Common varietal associations: gesha
Additional resources:
Robert’s opinion: It’s strong. Intense red fruit, strawberry candy, guava jam, raspberry liqueur; but with some potential for florality - sometimes perfumey. As it should be no surprise, umami savoriness can also show up. Alongside carbonic maceration and anti-maceration, it’s best consumed if you’re open-minded to funky and punchy flavors.
“Haki” shio koji
Description: A bespoke name given to Finca Gascon’s shio koji process. The name comes from Haki in One Piece.
Where it’s found: Finca Gason, Guatemala
Common varietal associations: gesha
Robert’s opinion: I’ve sample roasted this a couple times, and it’s a top 5 intense bean I’ve experienced. The shio (salt) part is no joke.
Koji Gear 5
Where it’s found: A bespoke name given to Finca Gascon’s koji process. The name comes from Luffy’s Gear 5 stage in One Piece.
Rarity: Rare
Common varietal associations: gesha
Robert’s opinion: Sample size of one, I noted guava cheese tarts, strawberry Jolly Ranchers, and perfume. How’s that for a superpowered supernatural
Kombucha SCOBY
Description: SCOBY is “Symbiotic Culture Of Bacteria and Yeast”, a starter typically used for kombucha. The microbes involved differ from typical yeast ratios used in coffee processing. It seems to be more of an experimental process at this time.
Where it’s found: Colombia, notably Jose Giraldo
Rarity: Rare, consider it an experiment in fermentation stabilization
Common varietal associations: —
Robert’s opinion: Super strong funk. You get the strong fermented, savory notes, along with the punchy fruitiness.
Kopi luwak
Description: This needs no introduction, and is frankly uninteresting at this level of specialty coffee. Don’t support it, don’t chase after it. Watch this.
Where it’s found: Indonesia
Rarity: Rare, so rare that you might not even have bought the real thing.
Common varietal associations: unlikely to matter, unlikely communicated down the supply chain
Robert’s opinion: I’ve brewed a couple cups of med-light roast that came from a supposedly reputable dealer, as in they do a good job with their other sourcing and roasting rather than selling airport-gift-tier product. Aroma was fishy, chocolate, nutty. Flavor was chocolate, baking spices, nuts; not a hint of anything interesting. I condemn it, and I don’t wish to have discussions about it.
Lactic acid
Also known as: LAB (lactic acid bacteria), Lactic-Z (Finca Gascon in Guatemala)
Description: Lactic bacteria is well-studied and used in fermentations throughout the food and drink industry. In coffee it is a tool used to facilitate desirable fermentation outcomes alongside air, sugar, and salt content modulation.
Where it’s found: Colombia, Ethiopia, Guatemala
Rarity: Common
Common varietal associations: None in particular
Additional resourcess:
Robert’s opinion: Looking back at my logs over 40 offerings, I was surprised to find a pretty high hit rate on this process. They tended to manage to avoid overferment defects while presenting solid fruit characteristics and complex secondary notes. Taken too far, savoriness and herbal notes could pop up. If you’re susceptible to priming yourself and foresee dairy lactose flavor qualities, I haven’t gotten that.
Lager yeast
Description: Part of a fermentation step, lager yeasts, the sort you know from beer, are added. It is independent of how it is finished, which
Where it’s found: Colombia, notably Wilton Benitez of Granja Paraiso 92
Rarity: Medium. Not too expensive a process, it’s been available for a couple years now.
Common varietal associations: castillo, caturra, colombia, typica
Robert’s opinion: Bright, zesty, tropical notes. Through the power of suggestion, you may think of some kind of beer like an IPA, for better or worse, mixed with synthetic candy sugars if processed also as a thermalshock. Pre-emptively asking yourself “do I think coffee that tastes like fruity beer is fun” is likely to answer whether or not you’ll enjoy it.
Lychee process
Mossto
Also known as: Must, mossto recirculation, gold washed
Description:
Mossto is the fruit juice that comes from coffee cherries. It can be harvested and recirculated as part of fermentation
It is nutritionally and microbially rich.
It is controversial if its use constitutes a cofermentation since it is a fruit juice being used to augment flavors.
Mossto is the juice or crushed pulp of coffee cherries, obtained during fermentation. As cherries get compressed during fermentation, their mucilage release juices which are full of sugars and organic compounds, the perfect nutrient for hungry microbes during fermentation.
Producers like Camilo Merizalde, from Finca Santuario, have pioneered the use of mossto in fermentation. Using the mossto from a mother batch to ferment future lots, they are able to create new, intense aromatic combinations in coffee.
Other producers such as Shady and Elias Bayter from Forest Coffee have taken this practice further by fermenting certain varieties into the mossto of other varieties and sometimes even blending mosstos “since each variety has a different flavour profile, their mossto does too and this can be used as a tool for us to manipulate flavours”, says Elias.
Where it’s found: Colombia, Ecuador, Ethiopia
Rarity: Uncommon as a label, often baked in as part of other processes
Common varietal associations: Any
Robert’s opinion: I don’t have specific expectations for mossto alone since it is so often part of other processing steps.
Dry fermentation
Description: A term exclusive to Altieri in Panama, an enhanced natural process fermented in mossto and dried in a chilled environment.
Where it’s found: Altieri in Panama
Rarity: Exclusive term to Altieri in Panama
Common varietal associations: gesha
Robert’s opinion: I haven’t been more impressed by this than their standard natural offerings, which are already strong.
Gold washed
Description: Very much not a regular washed. Mossto (coffee cherry juice) is collected in an initial low oxygen fermentation. Lactic yeasts are added and recirculated to the beans, now pulped, for a second fermentation. As the resulting color is yellow-ish, it was named gold washed.
Where it’s found: Campo Hermoso, Colombia
Rarity: Less common now that Campo Hermoso appears to have moved onto other experiments
Common varietal associations: Pink bourbon
Robert’s opinion: For the perceived funk, it’s got some interesting stuff going on. On the negative, it can get herbal, beer hoppy, and green pepper-ey. On the upside, it can express complex citrus like Japanese shiikwaasa, tropical fruits, and zesty juiciness.
Symbiotic
Refer to symbiotic. In short, a varietal is fed mossto from a gesha.
Mountain water process (MWP)
Also known as: MWP
Description: A highly efficient decaffeination process using water Similar to SWP but developed by Descamex in Mexico.
Where it’s found: Anywhere
Rarity: Common
Common varietal associations: none in particular
Additional resources:
Robert’s opinion: I haven’t had one I liked, this represents the decaf flavor style that overall gives it a bad reputation.
Natural coffee cherries on raised beds in Ethiopia. The color variation represents different stages of drying
Natural
Also known as: Dry process
Description:
One of the two primary processes with its washed counterpart.
Originally, it referred to the ubiquitous practice of leaving piles of coffee cherries to ferment on a flat surface such as a concrete patio or raised, netted bed (a.k.a. African bed) to ferment and dry over several tens of days. In contrast, in Guatemala, cherries are dried on concrete patios.
This process may be used for flavor purposes and/or due to local access to water.
Some places dry fully in the sun, some deliberately in the shade, and other places do something in-between; it often comes down to infrastructure and cost.
Due to the volatile nature and difficulty to achieve even fermentation (e.g. if it rains suddenly), this was considered a bit more rock-and-roll in flavor outcomes than the more predictable, tamer flavors coming out of a washed process.
With so many sub-processes and steps out there now, it’s easier to think of this as a finishing step - was water used at some point to wash away the cherry flesh or mucilage? If not and it’s ultimately being processed in a dry mill, it’s probably some form of natural.
Where it’s found: Everywhere
Rarity: Common
Common varietal associations: Everything
Robert’s opinion: It’s tough to generalize something done everywhere and with so many sub-flavors. As it’s a bit more rock-and-roll than washed, you may expect higher highs and lower lows - done well, some wild flavors may result. Without enough care, uneven or overfermentation may result in bad flavors or missing desirable qualities. Legendarily, the '“blueberry bomb” Ethiopian naturals that were the gateway offering for many of this generation’s coffee industry came as a result of this rock-and-roll. It’s gone missing, and in speaking with producers, it may have been an artifact of worse quality control in the early 2010’s.
Piramide
Description: A natural process where the coffee cherries are temperature controlled by covering it up midday while it is the hottest and stacked in a triangular column (hence pyramid) at night to retain the absorbed temperature.
where the coffee are covered early in the afternoon when the temperature is hot, then piled up in a pyramid layered way to modulate the temperature of the
Where it’s found: Hacienda Sonora in Costa Rica, but the process is performed elsewhere
Rarity: Uncommon
Common varietal associations: None in particular
Robert’s opinion: I think this process works in the cup, and is in a similar vein to what high-end lots are shifting towards - conscious temperature control. It cuts on the alcoholic notes common from overferment in Costa Rica naturals to let the red and purple fruits present cleanly.
Nitrogen maceration
Description: An offshoot of carbonic maceration. Coffee cherries are hermetically sealed and air is flushed out with nitrogen to achieve a desired interaction with certain yeasts and microorganisms while reducing the undesirable effects of others responsible for defective flavors.
Where it’s found: Savage Farms in Panama, a few other select farms that can afford the devices and to experiment.
Rarity: Rare
Common varietal associations: None in particular
Robert’s opinion: Expect some exciting funk notes. Sometimes this gets used in conjunction with selected yeasts to taste similar to a coferment. Other times, it may express the best case scenario for naturals - a clean, present fruit note without the defects. Because it’s not a cheap process to experiment with, there’s implicitly some extra attention applied to make it work out.
Oxidator
Also known as: Oxidation
Ozone sterilized
Description: Ozone is used to sterilize microbes in fermentation tank surfaces to prevent between-batch contamination, or to the coffee cherry itself to sterilize external microbes. Not a process on its own.
Where it’s found: Anywhere that can afford to do so. Notably, Granja Paraiso 92 in Colombia and Ratnagiri Estate in India
Rarity: Not too rare, but may not be mentioned on the bag.
Common varietal associations: —
Robert’s opinion: It should not impart flavor on its own, but rather, mitigate the defective qualities imparted by leftover microbes.
pH clarity
Description: pH is closely monitored as a state for desirable microbial and enzymatic activity to occur while minimizing undesirable effects.
Where it’s found: La Palma y El Tucan (LPET) in Colombia
Rarity: Perhaps none available since LPET has taken a 2 year production hiatus as of 5/2025.
Common varietal associations: gesha, sidra
Robert’s opinion: I’ve had good experiences over several samples. There’s solid florality up front paired with tart fruits. I’d think qualities like lavender, bergamot, blood orange, and pluots.
River flow ferment (RFF)
Description: A process from Altieri in Panama. The goal is to dissipate the heat of fermentation by placing cherries into Grainpro bags and expose them to running water for a controlled period of time. Fermentation is able to occur while minimizing the funky byproducts.
Where it’s found: Altieri in Panama, specific farms in Ecuador and Ethiopia
Rarity: Exceptionally rare, dependent on access to a river
Common varietal associations: Gesha
Robert’s opinion: Clean for a natural, but not too obvious on its own.
Rum barrel
Also known as: Oak barrel process
Description: This would count as an infused process. Like other beverages that try to impart oak/rum barrel cask flavors, this is the coffee version.
Freshly harvested cherries are placed in spent rum barrels to ferment for five days in a closed, anaerobic environment. In a previous life, these rum barrels had been used to age Ecuadorean rum for over 20 years, resulting in a diverse and unique microbiota hiding within its staves. During this fermentation time, the coffee cherries are basically micro-managed, being kept in dark, temperature- and humidity-controlled rooms to to promote the movement of all those microorganisms and also the absorption of the aromas and flavors of the oak barrel in which they are kept. Afterward, the whole cherries spend 28-30 days in drying rooms, until optimal moisture content is achieved.
From Roastmasters:
This preparation is very innovative and unique. For the past 5 years La Papaya began experimentation by placing freshly harvested, ripe cherries in various containers for fermentation. As the process and results became better understood they added barrels to the experiment, which has culminated with this Oak Rum Barrel offering. Coffee cherries are placed into barrels that previously held rum for 20 years. They then sealed the barrels and let the fruit ferment for 120 hours or 5 days. During the period in these barrels the cherries undergo changes with the help of microorganisms, absorbing aromas and flavors from the environment while fermenting. This takes place in dark rooms kept below 65 degrees. Temperature and humidity of the room is monitored. After leaving the barrels, whole cherries head to the drying room where it requires 28 to 30 days of frequent turnover before reaching proper dryness.
Where it’s found: Ecuador, notably Hacienda La Papaya.
Rarity: Medium, I see this offered at several popular roasters each year
Common varietal associations: None in particular
Robert’s opinion: This is straightforward. Provided you have experience tasting oak barrel flavors in other drinks, you’ll have an easy time finding that effect here; expect alcohol, intense richness, and vanilla sweetness.
Mountain Dew Baja Blast in a washed Ethiopian green
Soda rehydration
Description: Not a technique by a coffee producer, but a proof of concept for how sugars interact with milled, stable green coffee that can be roasted normally. In short, liquids affect the cellular structure of how a green coffee roasts, and sugar further enhances the effect.
The fundamentals of green coffee rehydration (with water) by Christopher Feran
Applying the above, enhanced with soda as a sugar solution, by Christopher Feran
Where it’s found: Not on coffee farms
Rarity: Effectively never encountered on a bag label
Common varietal associations: None in particular
Robert’s opinion: It’s difficult to taste this without being biased with the hype and expectations of the funny steps applied. It’s not so obvious, and you’ll be left chin-scratching and grasping for those biased associations. There is a sweetness, but it’s perhaps not related to the flavor you put in. I’ve tried roasting this myself a few times, I do not recommend for the labor and extra headache in roasting.
Sous-vide
Description: As the name suggests, the coffees are fermented in sous-vide bags at controlled time and temperatures to facilitate enzymatic activity. It’s produced at however much can fit in a plastic bag in their sous-vide unit, so it is highly rate-limited in volume.
1.Enzymatic biocatalysis under controlled thermal conditions
Enzymes Used:
* Pectinase: Hydrolyzes the pectic polysaccharides (mainly homogalacturonans) in the coffee mucilage, reducing viscosity and releasing D-galacturonic acid and other simple sugars.
* Glucosidase: Hydrolyzes glycosidic bonds in disaccharides and glycosylated aroma precursors (like monoterpene glycosides), releasing free glucose and volatile aroma compounds.
Scientific Impact:
* At 60 °C, enzymatic activity is accelerated but remains selective and predictable, unlike microbial fermentation.
* The release of glucose and fructose increases perceived sweetness.
* The breakdown of bound aroma precursors (especially monoterpene glycosides in Gesha) leads to an increase in floral volatiles such as linalool, geraniol, and nerol—compounds responsible for jasmine, rose, and citrus-blossom notes.
2. Thermal incubation at 60°C (2hrs)
Why 60°C Matters:
* Too high (>65°C): Protein denaturation and potential Maillard reactions begin, altering the aromatic profile.
* Too low (<40°C): Enzyme activity slows significantly, and uncontrolled microbial growth may begin.
* At 60 °C, the system reaches the “sweet spot”:
* Enzymes remain active but microbes are inactivated or severely limited.
* There’s no yeast or bacterial metabolite production, so no off-flavors (like phenol, acetic acid, or fusel alcohols) are formed.
Outcome:
* Clean, enzymatically driven transformation of the mucilage
* Increased soluble solids
* Rapid flavor precursor development without microbial volatility
Where it’s found: Exclusive to Hachi Project by Diego Bermudez in Panama
Rarity: Very rare, highly limited in production due to plastic bag capacity instead of piled on African beds of approx. 40x4ft, and consequently very expensive
Common varietal associations: gesha
Additional reading:
Robert’s opinion: Part of it is the effort placed in the sorting for such an expensive process given there’s no cheap way to do this. It can have strongly present candied stone fruits and an abnormal amount of florality. If you like thermalshocks, it’s like a very clean version with the ideal qualities of a Panama gesha.
Splash
Description: A combination of short anaerobic fermentation and lactic processing; a ‘splash’ of each. Can be finished as a natural or washed.
Splash is made using a unique process of fermentation, resulting in a truly unique taste that’s perfect for coffee lovers. Using only the finest cherries, Splash undergoes a depulping and goes through a short aerobic fermentation process of just 24 to 48 hours, ensuring that the coffee retains its natural flavor and aroma. And that’s not all - our expert craftsmen also add a special blend of lactic acid bacteria to further enhance the richness and complexity of the coffee. The result is a profile where we aim to highlight the terroir of Panama’s volcanic soil as well as the characteristics of the Geisha and Catuai varieties.
Where it’s found: CCD farms in Panama
Rarity: Rare
Common varietal associations: catuai, gesha
Robert’s opinion: I’ve tried 7 gesha offerings, and they were totally scattered in characteristics. I’m not convinced that this process alone has a signature flavor impact.
Static cherry
Description: An anaerobic yeast fermentation to promote lactic acid.
From Brut Coffee:
For this process, the ambient environment is crucial. We seal the cherry into steel tanks, with no oxygen present. By creating an anaerobic environment, we allow certain bacteria and yeast to develop at a slower rate. This means we are free to experiment with different durations, in this case an average of 24 to 72 hours. These relatively short fermentations lend a subtle vibrancy to the profile, due to the prevalence of lactic acids in the cherry.
Where it’s found: CCD farms in Panama
Rarity: Rare as a label. Other places may perform the same actions but may not be referred to as such on the final bag label.
Common varietal associations: castillo, catuai, gesha
Robert’s opinion: I don’t think this process is too obvious in taste, but I’d expect lime, herbal zestiness from the differing varietals I’ve tried.
Sugarcane Ethyl Acetate (EA)
Also known as: Sugarcane EA
Description: A low-caffeine process using ethyl acetate found in sugarcane is used as a direct solvent to extract ~97% of caffeine. Compared to other methods, this supposedly keeps more coffee organic compounds intact. Read more about low/decaffienation processing here.
Where it’s found: Colombia, due to its simultaneously high production of sugarcane
Rarity: Increasingly common
Common varietal associations: none in particular
Robert’s opinion: Among decaf options, this is one of the more appreciable ones, there’s still potential for some basic red fruit and dried fruit notes.
Supernatural
Description: I don’t believe there is a consistent definition for this. It appears to be used to refer to Ethiopian naturals. Sometimes involving an anaerobic step, sometimes slow dried. Upon asking around in Ethiopia, I got varying answers that diluted down to “good natural”.
Where it’s found: Ethiopia
Rarity: Uncommon, but seemingly less common in higher end Ethiopian offerings
Common varietal associations: Ethiopian heirlooms
Robert’s opinion: I see this label more from roasters who tend to source cheaper greens, with this term carrying marketing weight as a premium option. I would not expect more due to the attractive term. Among my own roasts of this green, experiences have also been scattered I’ve yet to find the “super” part.
Swiss water process (SWP)
Also known as: SWP
Description: A highly effective decaffeination process using water to remove caffeine. Swiss Water is the name of the company that originated the technology and beans would have to be sent to Switzerland for the process. Now, there is another facility in Canada.
Where it’s found: Any
Rarity: Common
Common varietal associations: none in particular
Robert’s opinion: Not optimistic in terms of flavor. Flat, chocolate, savory, cardboard-like qualities as a result of the processing.
Symbiotic
Description: Basically a mossto process with differing varietals between the mossto and target seed. In the case of caturra, it is fermented in the mossto of a gesha, to “symbiotically” introduce microbial diversity. This term may be used for other processes as well.
The Symbiotic Process is a proprietary fermentation technique developed by Hachi that enables flavour to be transferred between coffee varieties—without using anything but coffee itself. Here’s how it works:
- First, Hachi selects a structurally stable variety like Caturra to be the fermentation base. Instead of fermenting this coffee with its own juices, it is placed into a fermentation bath made from the mosto—the juice and microbial-rich liquor—of an aromatic donor variety, such as Gesha.
- This donor mosto is already full of sugars, yeast-derived esters, and volatile aromatic precursors (like linalool and phenethyl alcohol). As the Caturra cherries ferment inside this active liquid, these compounds are gradually absorbed into the cherries through the mucilage and parchment layers.
- Throughout the process, Hachi controls key variables—such as oxygen availability, pH, and microbial activity—to ensure precision and repeatability. The fermentation is clean, controlled, and focused on elevating the flavour profile without masking the coffee’s original character.
(Basically, this Caturra is fermented with the fermentation juices of a Gesha—giving it extra florals, sweetness, and complexity.)
Where it’s found: Exclusive to Hachi Project by Diego Bermudez in Panama
Rarity: The label is rare, but the process is basically a mossto rehydration.
Common varietal associations: caturra, Ethiopian heirlooms
Robert’s opinion: Sample size of 1 with an Ethiopian heirloom, it had a solid balance of florality and available generic sweetness.
Tartaric acid process
Description: Tartaric acid is added during a fermentation stage to influence pH levels, as seen in the wine and beer industries.
Where it’s found: Colombia, such as El Mirador and Santa Monica
Rarity: Rare
Common varietal associations: Castillo, orange bourbon
Robert’s opinion: I haven’t enjoyed much of this. It’s got an unusual amount of citrus zestiness and florality, but the balance comes off strange to me and can have a finish like orange wine that I don’t enjoy. The expectations of the process name does impart some bias.
Terroir-intensified maceration (TIM)
Description: Similar to bio-innovation, local microorganisms are collected and inoculated to improve “terroir”.
"TIM" (Terroir Intensified Maceration) is an innovative fermentation method developed by Tri-Up, a specialty green coffee company in Taiwan that has been at the forefront of coffee processing research. This unique process focuses on enhancing the coffee's terroir by leveraging beneficial microorganisms collected from the cherries and surrounding environment. These microbes are then introduced during fermentation to intensify the coffee’s natural expression, amplifying varietal characteristics, fermentation complexity, and microbial influence.
TIM Washed
For the TIM Washed process, cultivated bacteria and yeast from the same growing area are added to the whole cherry fermentation, which lasts four days at a controlled temperature. The coffee is then depulped and washed, before being moved to shaded raised beds for 24 days of slow drying, preserving clarity, balance, and elegant acidity in the cup.
TIM Natural
For the TIM Natural process, the same microbial cultivation method is used, with the whole cherries undergoing fermentation for four days before being moved to shaded raised beds to dry as whole cherries for five weeks. This extended fermentation and drying period enhances sweetness, deepens fruit-forward complexity, and creates a rich, full-bodied coffee.
Where it’s found: Ethiopia from Alo coffee by Tamiru Tadesse
Rarity: Rare, produced by Alo coffee for Tri-Up distributors
Common varietal associations: 74158 Ethiopian heirloom
Robert’s opinion: —By design, it is not intending to impart its own flavor, it’s not so self-evident on its own. The effort involved to produce these lots is likely the bigger differentiator.
Thermalshock
Description: Coffee cherries are exposed to hot water (e.g. 50C) for several minutes then rapidly cooled (e.g. 10C); hot->cold. This is a step, not the overall process itself, and is often combined with anaerobic steps and yeast inoculation. Because water is involved and implies a washing phase, it can be considered a washed process despite the stark conflict in flavor expectations to traditional washed methods. The rapid expansion and contraction has an effect on the sugars and seed’s cellular structure.
During thermal shock, biochemical changes occur in coffee cherries. Heat causes the destruction of enzymes such as catalase, pectinase and peroxidases which are responsible for accelerating the fermentation process of the bean.
By eliminating their action, it is possible to reduce the oxidation processes, thus increasing the shelf life of the coffee beans.
Furthermore, being able to inoculate specific microbial strains to carry out the fermentation process implies a greater control over the type of enzymes that will be produced.
This in turn influences the specific fermentation processes to be promoted, such as lactic or malic fermentation, which can give the cup of coffee a more fruity character.
Where it’s found: Colombia, most notably at Finca Paraiso by Diego Bermudez or at Granja Paraiso 92 by Wilton Benitez, but plenty of other farms and countries now.
Rarity: Common
Common varietal associations: castillo, gesha, pink bourbon, typica
Additional reading:
Robert’s opinion: Highly polarizing, and one of the notably funky processes. It can be hard to isolate among the other processing steps applied, but I expect synthetic, candy flavors, such as the Japanese candies Hi-chew and Puchao.
UV sterilized
Description: Use of UV light to sterilize microbes in fermentation tanks and surfaces to prevent them from infecting subsequently processed lots. Not a process on its own, it is a step between lot batches.
Where it’s found: Anywhere that can afford to do so. Notably, Granja Paraiso 92 in Colombia
Rarity: Not too rare, but may not be mentioned on the bag.
Common varietal associations: —
Robert’s opinion: This is more of a cleaning step between processing batches, it should not impart flavor on its own, but rather, mitigate the defective qualities imparted by leftover microbes.
Cherries are pulped. The removed fruit layer is handled separately, The seeds are dried in parchment.
Washed
Also known as: wet process (as in, water was used), fully washed, traditional washed, classic washed
Overall description:
One of the primary processes. Historically, washed coffees were considered higher quality due to a separation of the bad floating cherries and cleaner, even, predictable results.
In usual washed approaches, coffee cherries are put in a tub to separate floaters (bad) from the sinkers, the sinkers are pulped to remove the mucilage (the sticky, sugary stuff) layer covering the seed, and raked/pushed down channels to rinse off remaining material.
In recent times, the term has been extended to simply refer to what’s done at the end - regardless of what fermentations and steps were taken, if mucilage is removed at time of drying, it might be called washed (if not another fancy name). This has increasingly created confusion in terms of what to expect from the label. Enthusiasts may refer to this mismatch of expectations as “warshed”.
At any point, some fermentation may occur and retain the washed label. For example, cherries are picked, fermented for 3 days, fermented anaerobically for 2 days, pulped, fermented for another 3 days, then have the remaining mucilage removed before drying.
Different countries may have different policies on how washed coffees are handled as an agricultural product.
Access to water in different regions affects the viability and environmental impact of this process. This process can get a bad reputation for its high water use, but this may be inconsequential in the local context.
Runoff from this process water should be re-treated before being re-introduced to the local water cycle.
Where it’s found: Everywhere
Rarity: Ubiquitous
Common varietal associations: Any
Robert’s opinion: A truly washed coffee, lightly roasted should ideally be defined by its mild, clean, balanced acidity compared to increasingly fermentation-heavy processes.
Double washed
Description: Compared to a standard washed where coffee cherries are separated between floaters and sinkers in water, mechanically pulped to remove mucilage, fermented, then pushed down a flowing channel, this process involves one more fermentation stage before being ran through another washing stage down the channel again.
Where it’s found: Burundi, Kenya, Rwanda
Rarity: Medium common
Common varietal associations: Bourbons (SL’s), typicas
Robert’s opinion: I wouldn’t say it’s obviously different than a washed. Given the increased labor, enhanced removal of mucilage, and extra removal of defects, it could be assumed to be of higher quality. My notes suggest patterns of florality and yellow fruits on the good end, but not necessarily better scoring because it was double washed.
Gold washed
Hybrid washed
Refer to hybrid washed, which I felt deserved its own, separate entry
Semi-washed
Description: This may refer to a couple approaches on the rationale spectrum of “it’s kinda-sorta washed-ish”
Synonymous with wet-hulled, a technique in Indonesia where the final, inner parchment layer is removed while moist, rather than being dried first
Synonymous with honey, where cherries are pulped and dried in mucilage; consider this an incomplete washed which misses the last bit of mucilage layer. This is one of the usages of the terms in regions like Colombia
Cherries are depulped without water and then fermented with water, also done in Colombia
Where it’s found: Anywhere
Rarity: Common. As a process it is still common, but as a term on the bag it may be arbitrarily applied by the producer, exporter/importer, or roaster to signal its purity.
Common varietal associations: Any
Robert’s opinion: Hard to generalize since it’s a mess of definitions. It doesn’t particularly excite on its own, and I shrug and remain open-minded to it being executed well or poorly.
Traditional/fully washed
Description: In the confusing modern world where washed might have had a whole bunch of additional steps applied, this label signals the simplicity of being a predictable, regular old boring old washed. No thermalshock, no anaerobic stage, etc. In certain enthusiast circles who seek traditional washed qualities, “boring washed” may be part of an acronym such as BWC (boring washed caturra), BWPG (boring washed Panama gesha) to set expectations of no ferment-ey notes, and is a compliment in this context. The coffee is picked, cherries are floated, the sinkers are pulped to remove the skin, and the inner mucilage layer is removed with water.
Where it’s found: Anywhere
Rarity: Common, but not always explicitly listed as “traditional/fully washed”, often shortened to just “washed”. As a process it is still everywhere, but as a term on the bag it may be arbitrarily applied by the producer, exporter/importer, or roaster to signal its ‘purity’.
Common varietal associations: Any
Robert’s opinion: Though it’ll shift with the roast level and style, expect the potential of cleaner, delicate notes. Florality and citrus or stone fruit notes in washed coffees from places like Panama or Ethiopia. Nutty, citrus, chocolate notes from Guatemala and Honduras. Intense acidity, black currants, hibiscus notes in washed Kenyas. Washed is often the process we interpret a country’s flavor profile to be like without the variability of fermentation and processing tastes (unless it’s overwhelmingly known for by another standard).
Tropical washed
Description: Defies typical expectations of a washed, it’s a coferment with pulped fruit mashed with yeasts into a juice. The washed part comes from the use of an eco-pulper that removes the mucilage so the seeds are in contact with the juices. Technically washed.
Where it’s found: Monteblanco, Colombia
Rarity: Uncommon
Common varietal associations: purple caturra
Robert’s opinion: Big funky. Buyer beware if you read the label and expect traditional washed qualities.
Wave philosophy
Description: Not a process on its own, it’s a philosophical approach tailored to each harvest batch. There are honey/natural/washed variants of this approach.
To be updated
Where it’s found: Finca Soledad by Pepe Jijon in Ecuador
Rarity: Rare
Common varietal associations: Gesha, sidra, typica mejorado
From Sweet Maria’s, fresh wet-hulled on the left vs. dried on the right
Wet-hulled
Also known as: Giling Basah, semi-washed
Description: Coffee is usually dried before the final hull layer (called parchment) is removed at a mill. Wet-hulling removes the parchment while in a moist state. While more difficult to remove moist skin than dried, flaky skin, the time savings to not have to wait more days for drying increases volume throughput.
Where it’s found: Primarily, Indonesia, though uncommon but possible in other countries as well
Rarity: Very common globally, less so in specialty coffee
Common varietal associations: Aceh, ateng, jember, typica
Additional reading:
Robert’s opinion: Often earthy. Expect notes on the bag of tobacco. But that is perhaps as much to do as the region as it is the process itself.
Whisky-barrel
Description: An infusion process where coffee is fermented in whisky barrels to impart flavor from the wood. Sometimes it is done by the coffee producer. The less optimistic version is a roaster DIY-ing this with a given green coffee.
Where it’s found: Nowhere in particular. Seen in Honduras, Vietnam
Rarity: Uncommon
Common varietal associations: None in particular
Robert’s opinion: Given it’s a gimmicky tool possibly used to mask low grade coffee, I’d have trouble suggesting this. The stuff made by intent by a coffee producer seems to be significantly less than the what a low-mid grade roaster is applying in an attempt to upsell something.
Wine hydration
Description: I haven’t found any information about this process, but obviously some wine was involved. The unroasted beans look concerningly close to their post-roast state.
Where it’s found: Winemaker in Taiwan, seemingly having processed Colombian greens
Rarity: Rare, I received 3 samples and haven’t seen them since.
Common varietal associations: castillo, caturra, colombia, it doesn’t really matter considering how overpowering the process is
Robert’s opinion: A top 3 overpowering process. When sharing, I labeled the bag “Hangover”. Frankly, I’m uncertain on the food safety being done on this. Brian recorded a video on it here.
XO process
Description: An extended natural fermentation where bags of cherries are rotated every 5hrs, followed by slow, controlled drying.
Where it’s found: Cafe Grana La Esperanza (CGLE) in Colombia, specifically their Potosi and La Esperanza farms.
Rarity: Rare, expensive
Common varietal associations: None in particular
Robert’s opinion: One of the stronger funk processes I can think of. Uniquely, it intentionally presents alcohol and you’ll find flavor notes of the specific liquors it evokes. Also expect tropical fruits, chocolate, dark red fruits. Due to the labor and attention involved, beans of this process may be on the pricier side.
Yeast inoculation
Description: Like infusions, this is controversial. Fundamentally, specific yeasts are added to control an outcome. There are two ways to think about this:
Certain yeasts such as saccharomyces cerevisiae used for millenia in winemaking, baking, and other culinary domains can augment and homogenize even fermentation, leading to a more consistent production yield. Adding yeasts to the scale of coffee production does add significant cost for the thousands of pounds of coffee cherry involved, so it is consciously used as a quality-improvement tool for the overall harvest. Hear more on Lucia Solis’s podcast. And another episode.
Isolating specific yeasts can a desired flavor impact to create flavors that may not have otherwise been there, or at least to nudge more of the harvest to express those flavors. Famous and controversial producers such as Diego Bermudez point to this for how he achieved new flavors without the use of cofermentation or infusion. This has been taken to the next level in examples such as in Yunnan, China, where yeast washed catimors in their pre and post-roast state smell more like synthetic peach candy than coffee. Pointing to the ‘honest’ notion of yeasts can provide a moral shield against what is considered ‘inauthentic’, extreme processing outcomes currently being explored.
Where it’s found: Everywhere
Rarity: Increasingly common
Common varietal associations: Any
Additional resources:
Robert’s opinion: The intent really matters to have a productive discussion. I’ve roasted plenty of yeast inoculated coffees from Africa that weren’t intended to be flavoring, and you wouldn’t know human-added yeasts were there unless you read it on the bag, which is in itself heavily biasing. On the other hand, yeasts can result in ridiculous coffee flavors that immediately raise the eyebrows of even non-specialty coffee drinkers. I consider these two different things in effect, and discussions will get emotionally-charged unless you keep these separate.
Eyder Martinez at Finca Paraiso
Zeolite
Also known as: Zeo
Description: Zeolite is a mineral structure used as a desiccant to absorb moisture and accelerate the drying process.
Where it’s found: Finca Paraiso and Project Hachi, both by Diego Bermudez
Rarity: Rare, as it is a materially expensive process. It seems to have diminished in production since its introduction around 2023.
Common varietal associations: gesha, pink bourbon
Robert’s opinion: What comes to mind is a synthetically clean florality paired with juicy citric qualities like grapefruit or mandarin oranges, I’m thinking soap without the alkaline bitterness. The original marketing material emphasized how rapid drying potential, but it is unclear how desirable that is compared to the subsequently glorified trend of slow, controlled drying approaches.