List of coffee processes
This page is under construction. If you’ve ended up here… well good for you!
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
Am I missing a process? Is there a photo you know of that I can add? Tell me about it here
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
Gold washed - is actually natural
Honey
Black
Purple
Red
White
Yellow
Honey fantasy
Hybrid washed
Hydro-honey - Elkin
Hypoxia
Infused: MSG, Chili
Intrinsic cherry: CCD
Kopi Luwak
Lactic - Lactic Z
Koji supernatural
Gear 5
Haki
Kombucha SCOBY
Lager yeast
Lychee process - Finca Paraiso choosing yeast strains
Acetic process
Description: Acetic acid is added 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
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.
Further reading:
Alchemy
Description: Not much specificity 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:
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 in Colombia and Hachi Project, both by Diego Bermudez
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.
Chilled cherry
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
Common varietal associations: catuai, caturra, gesha
Robert’s opinion: -
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, 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: 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.
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.
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.
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: —
Ethyl acetate (EA)
Also known as: EA decaf, sugar cane decaf, natural decaf
Description: A decaffeination process
Where it’s found:
Rarity:
Common varietal associations:
Robert’s opinion:
Flower cultured
Description:
Where it’s found:
Rarity:
Common varietal associations:
Robert’s opinion:
Haki
Also known as: 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.
Honey
Also known as: semi-washed
Description: fffff
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
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.
Gold honey
Description: Slightly less oxidized than red honey
Rarity: Rare as a label, it might just get passed on as “honey”.
Common varietal associations: Any varietal
Robert’s opinion: —
Red honey
Description: Slightly less oxidized than black honey
Rarity: Common
Common varietal associations: Any varietal
Robert’s opinion: —
White honey
Description: Honey process that has been mechanically washed and leaves the minimally 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: Not too heavily fermented. For example, from Finca El Placer, I have expectations of 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
Robert’s opinion: Red fruit-forward, but slightly cleaner than comparable naturals.
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.
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 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:
Rarity:
Common varietal associations:
Robert’s opinion:
“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:
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 from heavy fermentations, 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-Z
Description: A proprietary fermentation protocol, lactic yeast is added for 120hrs of fermentation and dried as a natural.
Where it’s found: Finca Gascon, Guatemala
Rarity: Rare, limited to Finca Gascon. Perhaps 1-2 roasters will have it each harvest.
Common varietal associations: gesha
Robert’s opinion: I got strong berries with purple florals out of this. There’s a wide range for the roaster to play with chasing delicate notes or going hard on the apparent fruitiness.
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.
Mossto
Also known as: Must, mossto recirculation, gold washed
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 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: Gold as a color refers to mossto water used to
Where it’s found: Originated by Campo Hermoso by Edwin Norena in Colombia.
Mountain water process (MWP)
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https://5starcoffeeroasters.com/blogs/coffee-education/decaf-coffee-explained-mountain-water-decaffeination
Natural
Also known as: Dry process
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Nitrogen maceration
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Oxidator
Also known as: SOS (Sidra Oxidator Soledad)
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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
Rum barrel
Also known as: Oak barrel process
Description:
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
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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
Common varietal associations: gesha
Robert’s opinion: —
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, but may not be mentioned in 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.
Sugar cane
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Swiss water process (SWP)
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Description: https://www.swisswater.com/
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Symbiotic
Description: Basically a mossto process. In the case of caturra, it is fermented in the mossto of a gesha, to “symbiotically” introduce microbial diversity.
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, gesha
Robert’s opinion: —
Thermalshock
Description: Heat is applied, then rapidly cooled; 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.
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.
Rarity: Common
Common varietal associations: castillo, gesha, pink bourbon, typica
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.
Terroir-intensified maceration (TIM)
Description:
"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: —
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: —
Washed
Also known as: wet process (as in, water was used), fully washed, traditional washed, classic washed
Description: One of the primary processes. At some point, the coffee cherry is pulped, and water is used to remove the mucilage (the sticky, sugary stuff) covering the seed.
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
Refer to mossto
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Semi-washed
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Traditional/fully washed
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Tropical washed
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Wave washed
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Wet-hulled
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Whisky-barrel
Also known as: XO (at CGLE)
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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 I’ve had. Brian recorded a video on it here.
Yeast inoculation
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Zeolite
Also known as: Zeo
Description: Zeolite is a crystal structure used as a dessicant 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 an expensive process.
Common varietal associations: gesha, pink bourbon
Robert’s opinion: What comes to mind is a synthetic florality paired with juicy citric qualities like grapefruit or mandarin oranges.