Coffee processing methods

How the fruit is removed and dried — and how that shows up in the cup.

Process	Category	Lots
Decaf — CO2 Clean, flavor-preserving decaffeination	decaf	0
Decaf — Sugarcane (EA) Retains sweetness and body; common for Latin American decaf	decaf	0
Anaerobic Intense, funky, fruit-forward, often boozy	experimental	224
Anaerobic Washed Clean but amplified — bright, vivid, often floral or candied	experimental	133
Carbonic Maceration Vivid, clean fruit; distinctive aromatics	experimental	22
Anaerobic Natural Big fruit, wine/booze notes, high intensity	experimental	0
Carbonic Natural Explosive clean fruit, syrupy, distinctive aromatics	experimental	0
Co-Fermented / Infused Overt added-flavor notes (e.g. cinnamon, berry, tropical)	experimental	0
Double Fermentation Layered, intense, deep fruit and ferment complexity	experimental	0
Extended Fermentation Bold, funky, wine-like, high intensity	experimental	0
Koji Umami, savory-sweet, deep complexity	experimental	0
Lactic Creamy, dense, yogurt/dairy sweetness, soft acidity	experimental	0
Mosto Intense sweetness, syrupy fruit	experimental	0
Thermal Shock Vivid, clean, intense fruit clarity	experimental	0
Yeast Inoculated Targeted, consistent fruit/floral expression	experimental	0
Honey Rounded sweetness between washed clarity and natural fruit	honey	1166
Black Honey Dense fruit sweetness, low acidity	honey	0
Pulped Natural Sweet, rounded, medium body, mild acidity	honey	0
Red Honey Syrupy sweetness, soft acidity	honey	0
White Honey Mostly clean with a touch of extra sweetness	honey	0
Yellow Honey Balanced sweetness and clarity	honey	0
Natural Heavy body, fruity, sweet, sometimes boozy	natural	1951
Monsooned Very low acidity, heavy body, musty/spicy, woody	natural	0
Washed Clean, bright, high clarity; acidity-forward	washed	4058
Decaf — Swiss Water Retains origin character; slightly muted	washed	0
Kenya Washed (72-hour) Extremely clean, juicy, blackcurrant, vivid acidity	washed	0
Wet-Hulled Heavy body, low acidity, earthy/herbal, cedar	washed	0