What is the difference between washed and natural Ethiopian coffee?

Washed coffee has the fruit removed before drying, giving a clean, bright, floral cup. Natural coffee dries inside the whole cherry, giving intense fruit — blueberry, strawberry, wine — and heavier body. Both come from the same regions; the process changes the flavour.

Which process is better?

Neither is objectively better — it depends on your programme. Washed lots are cleaner and more delicate; naturals are bolder and fruitier. We supply both from every region so you can choose per lot.

Do you offer honey-processed Ethiopian coffee?

Yes, on request. Honey (pulped natural) is less common in Ethiopia than washed and natural, but selected washing stations produce it, and we can source honey lots for buyers who want that sweet, syrupy, balanced profile.

Can I get samples of both washed and natural?

Absolutely. Tell us the origins and profiles you're interested in and we'll build a free sample set across washed and natural processing so you can cup them side by side.

Ethiopian Coffee Processing: Washed, Natural & Honey

Last updated: July 2026

How Ethiopian green coffee is processed shapes its cup profile more than almost anything else. Here's what washed, natural and honey processing mean, how each tastes, and which lots we can supply for your programme.

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Ethiopian coffee is processed three main ways: washed (fully washed) gives clean, floral, tea-like cups; natural (dry) gives fruit-forward, berry, wine-like cups; and honey (pulped natural) sits in between with sweetness and body. We export washed and natural lots from every region, with honey lots available on request.

Washed (fully washed) process

The cherry is de-pulped, fermented to remove the mucilage, washed in channels and dried on raised beds. Washed Ethiopian coffee is prized for clarity and a clean, bright, floral and citric cup — think jasmine, bergamot and lemon in Yirgacheffe, or crisp stone fruit in Guji.

Natural (dry) process

Whole cherries are dried in the sun on raised beds, so the bean takes on sweetness and fruit from the fruit. Natural Ethiopian lots are intensely fruit-forward — blueberry, strawberry, dark cherry and wine-like notes — with heavier body. They're some of the most sought-after coffees in specialty.

Honey (pulped natural) process

The skin is removed but some mucilage is left on the bean during drying, giving a cup between washed and natural — sweet and syrupy with moderate fruit and good body. Honey processing is less common in Ethiopia but increasingly available from selected washing stations, and we can source it on request.

How to choose for your programme

Washed lots suit filter and single-origin espresso where you want clarity and florals. Naturals suit buyers who want bold fruit for filter, competition or standout single origins. Many roasters carry both. Tell us your target profile and we'll build a sample set across processes.

Washed — clean, floral, citric, tea-like
Natural — fruit-forward, berry, wine-like, heavier body
Honey — sweet, syrupy, balanced (on request)

Frequently Asked Questions

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Traceable, SCA-scored green coffee. Free samples, 1-bag minimum, shipped worldwide.

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