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When you're buying Ethiopian green coffee, one of the most important decisions isn't the region it's the processing method. Washed and natural processed coffees from the same farm can taste dramatically different.
Understanding these differences helps you make better sourcing decisions, adjust your roasting approach, and set accurate customer expectations.
In washed processing, the coffee cherry's fruit is removed from the seed (the coffee bean) immediately after harvesting. The beans are then fermented in water tanks to break down the remaining mucilage before being washed clean and dried on raised beds.
Why roasters love it: Washed processing creates consistency and clarity. You taste the terroir (altitude, soil, variety) more directly because the fruit isn't masking the bean's inherent character.
Natural processing is the oldest coffee processing method and it's still widely used in Ethiopia. The whole cherry is dried on raised beds or patios with the fruit still attached to the bean. As it dries, the fruit sugars ferment and infuse into the seed.
Why roasters love it: Natural processing creates bold, memorable cups. A well-processed natural Ethiopian can taste like blueberry jam, strawberry wine, or tropical fruit flavors that wow customers.
| Factor | Washed | Natural |
|---|---|---|
| Acidity | Bright, citric, sparkling | Softer, fruity, wine-like |
| Body | Light, clean, tea-like | Full, syrupy, round |
| Sweetness | Honey, floral sugar | Jam, dried fruit, brown sugar |
| Consistency | More consistent lot-to-lot | Can vary more (quality dependent) |
| Best Brew Method | Pour-over, filter, Chemex | Espresso, immersion, cold brew |
| Roast Approach | Light (preserve clarity) | Light-medium (balance fruit/body) |
Washed Ethiopian coffees are prized for their delicate flavors which means they're easy to over-roast.
Natural processed coffees have more sugar from the dried fruit, which affects how they caramelize during roasting.
Most successful specialty roasteries carry both washed and natural Ethiopian coffees. Here's a framework:
Some roasteries position washed as their "light and bright" option and natural as their "fruit bomb" and let customers choose their adventure.
While less common in Ethiopia than in Central America, honey processed coffees (where some mucilage is left on the bean during drying) do exist. They fall somewhere between washed and natural with more body than washed but more clarity than natural.
Washed (wet) processing removes the fruit from the bean before drying, producing cleaner, brighter cups with floral and citrus notes. Natural (dry) processing dries the whole cherry, allowing the fruit to ferment around the bean, resulting in heavier body and intense fruit flavors like blueberry and strawberry.
Neither is inherently better—they serve different purposes. Washed coffees are prized for clarity and consistency, making them ideal for showcasing terroir. Natural coffees offer bolder, more complex fruit profiles that appeal to adventurous palates. Most successful roasteries stock both to offer variety.
Washed lots reward lighter roasts (City to City+) with lower charge temperatures to preserve florals. Natural lots can handle slightly more development (City to Full City-) and benefit from higher airflow to prevent sugar scorching. Always cup frequently to find each lot's sweet spot.
Honey processing is less common in Ethiopia than in Central America, but it does exist. Some mucilage is left on the bean during drying, producing cups that fall between washed (more body) and natural (more clarity) in character. It's an interesting middle ground worth exploring.
At Ethio Coffee Export PLC, we export washed and natural processed coffees from Ethiopia's top growing regions. Request samples of both to taste the difference and find the right fit for your menu.
About This Insight: This guide compares washed and natural processing methods for Ethiopian coffee—covering flavor differences, roasting tips, shelf life, and which approach best fits different roastery and menu needs.
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