List of coffee processes
At the extremes, we have washed and natural, but lots exist in-between now
Too many processes in the past year, SCA can’t keep up
Material and expectations comes from experience?
This page will be periodically updated
Further reading
Feran blog
Table of contents
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Alchemy - Qima Ikawa Al Nahimi XI
Amazake - Paraiso
Anaerobic
Anti-maceration
ASD - Anaerobic slow dry. Elida
Balam
biodynamic natural
Bio-innovation washed - LPET
Carbonic maceration
Cherry madness
Coffee cherry centered
Cold ferment: Elkin
Cold press: Glitch Risaralda la rivera
Cryomaceration - from Gascon
Culturing
DFM: From Altieri. The processing method is an enhanced Natural they call DFM, Dry Fermentation Mossto, where the coffee fruit is fermented in coffee must and later is spread out to dry very slowly in a refrigerated environment. This concentrates the flavors.
DRD - Dark room dried
Dynamic cherry: 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. So, if you’re looking for a coffee that’s dynamic, complex, and full of body, look no further than Dynamic Cherry. e.g. CCD
Eco-enigma
Elephant poo
Ethyl-acetate
Flower cultured
Gear 5
Gold washed - is actually natural
Haki
Acetic process
Description: Acetic acid is added to a fermenting pulped cherries and agitated to promote their growth.
Where it’s found: Colombia, notably Finca Monteblanco
Rarity: Rare
Common varietal associations: —
Robert’s opinion: —
Further reading:
Amazake
Description:
From Hatch: 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 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
Also known as: Anoxic, zero O2
Overall description:
Anaerobic, as in"without oxygen”, the coffee is kept in an low-oxygen environment for a controlled time in sealed tanks, often the blue barrels seen above.
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.
Anaerobic natural
Description: After
Where it’s found: Increasingly common as protocols are better communicated
Rarity: Common
Common varietal associations: Any
Robert’s opinion: The longer the stated fermentation, the more funky, fermented notes. At the extremes, 360hr+, expect strong notes of heavy, winey, dark chocolate notes with synthetic sweetness. Super long linger.
Anaerobic washed
Description: After fermentation
Where it’s found: Less common than its natural counterpart. Most common in Colombia, notably, from Wilder Lazo, Nestor Lazo.
Rarity: Uncommon
Common varietal associations: gesha
Robert’s opinion: This is among my personal favorite processes, as someone who enjoys Japanese candy-like synthetic sugar notes.
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 strong expectations.
Anaerobic slow dry (ASD)
Also known as: ASD
Description: A proprietary process to Elida Estate in Panama
Where it’s found: Elida Estate, Panama
Rarity: Medium rare, but limited to production from one farm
Common varietal associations: catuai, gesha
Robert’s opinion: For a Panama offering, it’s relatively strong on funk. I expect some synthetic red grape, 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 posits that suspending fermentation in a low atmospheric, vacuum environment reduces 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: Exclusive to Finca Paraiso, Colombia
Rarity: Rare, 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, 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.
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, as LPET has on 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 sealed in tanks and oxygen is flushed out with carbon dioxide.
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: 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.
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 no 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.
Coferment
Also known as: Culturing, infused
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 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, Indonesia, Thailand
Rarity: Increasingly common since 2022
Common varietal associations: Any
Further reading:
Robert’s opinions
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Where it’s found: Clearpath, Colombia
Robert’s opinion: Not very apricot-ey. Comparatively less coferment-tasting.
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Where it’s found: Eyder Martinez, Colombia
Robert’s opinion: Sampoe size of one, the sample I roasted had complexity and florality while presenting blackberries like a puree.
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Also referred to or labeled as: nectar citrillus, nitro washed
Commonly associated varietals: caturra, ombligon, pink bourbon
Robert’s opinion: This might be the biggest crowd pleaser overall. Numerous protocols and varietals have been experimented with. I’ve roasted 5 variants, and they all express well whether roasted a little too light or into medium. On the lighter end, it can express like a watermelon Jolly Rancher. As development is increased, it ranges from Melona ice cream bars, Japanese melon candy, and watermelon perfumes. Coferments are considered pretty easy to roast, this one is too hard to mess up.
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Cold ferment
Also known as: Cold press - I believe Glitch in Japan refers to this process as cold press as described in their Finca Rivera offerings
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
Also known as: Cold maceration
Description: 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
Common varietal associations: —
Robert’s opinion: Too small of a sample size to generalize
Further reading:
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 in Panama, Finca Soledad in Ecuador
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: —
Further reading:
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. Fnished 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.
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
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:
Dynamic cherry
Description: Anaerobic fermentation in tanks with gas release to promote yeast and lactic acid bacterial growth.
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.
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. 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.
Ethyl acetate (EA)
Description: A decaffeination process
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Flower cultured
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Haki
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Honey
Description: Honey process that has been extended until the mucilage is a red color
Where it’s found: Many countries.
Red honey
Rarity: Common
Common varietal associations: Any varietal
Robert’s opinion: Typically finished as a natural, roasted to enhance strong fermented notes.
Exceptions to opinion: Washed versions exist as a finishing process.It is possible to roast these in a direction leaning away from fermenty notes, such as Hacienda La Florida’s CM natural sidra
White honey
Rarity: Fairly rare
Description: Honey process that has been extended until the mucilage is a white color
Where it’s found: Many countries. Most often Colombia, notably from Finca El Placer.
Common varietal associations: Any varietal
Robert’s opinion: Not too heavily fermented. For example, from Finca El Placer, I have expectations of yuzu kosho.
Exception examples: —
Further reading
Hydro-honey
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Hypoxia
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Koji
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Koji Gear 5
Where it’s found: Finca Gascon in Guatemala
Rarity: Rare
Common varietal associations: gesha
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Shio koji
Where it’s found: Finca Gascon in Guatemala
Rarity: Rare
Common varietal associations: gesha
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Intrinsic cherry
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Kombucha SCOBY
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Kopi luwak
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Lactic-Z
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Lager yeast
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Mossto
Also known as: Must
Description:
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.
Mossto 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
Common varietal associations: gesha
Robert’s opinion: I haven’t been more impressed by this than their standard natural offerings.
Mountain water
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Natural
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Nitrogen maceration
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Osmotic flow
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Oxidator
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Ozone sterilized
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pH clarity
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Piramide
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Reposado
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Reposado
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River flow ferment
Also known as: 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, Panama
Rarity: Exceptionally rare, it is one offering from one farm
Common varietal associations: Gesha
Robert’s opinion: Clean for a natural
Sous-vide
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Splash
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Static cherry
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Sugar cane
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Swiss water
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Symbiotic
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Underscreen
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UV sterilized
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Washed
Also known as: wet process
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Where it’s found: Everywhere
Rarity: Ubiquitous
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.
Double washed
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Gold washed
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Tropical washed
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Wave washed
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Whisky-barrel, XO
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Wine hydration
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Zeolite
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