Dubai – Qahwa World
Understanding how coffee is processed at origin is essential for buyers, roasters, and importers. While traditional classifications—washed, natural, and honey—still dominate the conversation, the reality is far more nuanced. From mechanized harvesting in Brazil to cooperative-led processing in Peru, each producing country has developed its own post-harvest practices.
This guide breaks down the dominant coffee processing methods across key producing countries in the Americas, drawing on insights from our producer network.
Coffee processing directly affects flavor profile, cup quality, shelf life, pricing, sustainability, and water usage. For green coffee buyers, understanding origin-specific practices is crucial for sourcing the right profiles, managing risk, and building transparent supply chains.
- Brazil: Mechanized Natural Processing at Scale
Brazil leads the world in natural coffee processing due to its scale and mechanization. Harvesting is largely mechanized, using either large machines that shake entire trees or pole-mounted vibrating devices that target individual branches—sometimes still referred to as manual despite their mechanical nature.
A notable feature is the use of “floaters,” cherries that have partially or fully dried on the tree. These often contribute to desirable cup profiles rather than reflecting poor maturation.
After harvest, coffee is initially dried on patios. Once moisture falls below ~20%, mechanical dryers complete the process efficiently. Dry milling is often done on-farm, with a final cleaning stage handled by exporters. Green coffee is typically rested in wooden silos before shipment.
Dominant Process: Natural (60–70%)
Harvesting: Mechanized (machines or vibrating poles)
Drying: Patios + mechanical dryers
Post-Harvest: Dry milling on-farm; beans rested in wooden silos
- Colombia: Washed Coffee with Infrastructure Support
Over 95% of Colombian coffee is processed using the washed method, despite a reputation for experimental naturals. Cherries are handpicked selectively, often requiring multiple passes. After pulping, beans are fermented in tanks and dried on patios, raised beds, or mechanical dryers.
Centralized collection centers help maintain quality, receiving coffee in wet, semi-wet, or dried states, each priced accordingly. When drying space is limited, submerging parchment in water preserves quality. These systems, guided by the Colombian Coffee Growers Federation (FNC), ensure consistent, high-quality washed coffees.
Dominant Process: Washed
Harvesting: Manual, selective picking
Drying: Patios, raised beds, vertical dryers (guardiolas)
- Costa Rica: Washed with Innovation
Approximately 94% of Costa Rican coffee is washed. Cherries are manually picked and delivered to roadside collection points, where wet and dry processing occurs.
Many cooperatives use centrifugal demucilagers, reducing water usage and fermentation defects. Drying occurs on patios, raised beds, or mechanical dryers. Costa Rica also experiments with eco-efficient honey processes (white, yellow, red, and black).
Dominant Process: Washed
Innovation: Centrifugal demucilagers reduce water use
Drying: Patios, raised beds, mechanical dryers
Collection: Cherries delivered to collection centers
- El Salvador: Traditional Washed with Growing Diversity
Washed processing accounts for ~80% of production, with cherries pulped, fermented, and dried on patios or guardiolas. Natural and honey methods each represent ~10%, catering to specialty buyers seeking unique profiles.
Dominant Process: Washed
Drying: Patios and increasing use of guardiolas
Other Methods: 10% natural, 10% honey
- Guatemala: High-Altitude Washed Coffees
Guatemala primarily produces washed coffee (85–99%). Cherries are pulped, fermented, and dried on patios or rooftops to maximize sun exposure. Honey and natural processes are growing among specialty producers. Mechanical drying is increasingly used in regions with unpredictable weather.
Dominant Process: Washed
Drying: Patios, rooftops
Other Methods: 5–15% honey, 0.5–5% natural
- Honduras: Cooperative-Driven Washed Production
Honduras favors washed processing, with most coffee handled on-farm and parchment delivered to cooperatives. Some mills experiment with cherry color sorting and centralized reception, but traditional methods prevail. Cooperatives play a key role in quality and market access for smallholders.
Dominant Process: Washed
Processing: On-farm; parchment sent to cooperatives
Innovation: Emerging cherry color sorting
Other Methods: 3% natural, 10–15% honey
- Mexico: Washed Simplicity
Mexico relies on washed processing, with manual harvesting and patio drying. Practices vary by region, and isolated approaches could benefit from collaborative methods. Increasing Canephora cultivation may impact processing norms.
Dominant Process: Washed
Processing: Mostly on-farm, inherited practices
Drying: Patios
- Nicaragua: Washed
Washed processing dominates (~97%), with cherries processed on-farm and parchment delivered to central mills. Water channels are used for density sorting, cleaning, and transport. Drying occurs on patios, raised beds, or guardiolas. Honey and natural processes exist but are marginal.
Dominant Process: Washed
Drying: Patios, raised beds, guardiolas
Operations: Water channels for cleaning and sorting
- Peru: Cooperative-Led Washed Processing
Peru is overwhelmingly washed, with tank fermentation and sun-drying. Drying occurs on patios, lofts, raised beds, or parabolic dryers at cooperative stations. Natural and honey methods are rare but emerging.
Dominant Process: Washed
Fermentation: Tank-based
Drying: Patios, lofts, raised beds, parabolic dryers
- Key Takeaways for Coffee Buyers
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Washed processing dominates Latin America; Brazil is the main exception with natural processing.
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Infrastructure and cooperatives play a crucial role in maintaining quality and consistency.
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Innovation is rising, particularly in Costa Rica and Colombia, with eco-friendly and hybrid methods.
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Understanding local practices is key for sourcing, pricing, and building traceable supply chains.
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