Whole coffee cherries are sun-dried, undergoing natural fermentation. Flavor is bold, sweet, with notes of fruit, chocolate. Making simple and water-saving, but fermentation control is difficult, prone to defects.

Processing removes skin, retains mucilage, then dries. Sweet, balanced flavors include honey, fruit. Yellow, Red, Black Honey variations exist. Balanced, less acidic coffee results, but technique is vital to prevent mold.

Washed processing removes cherry skin and mucilage via fermentation and washing. Clean, bright flavors with high acidity result. This method requires significant water use and precise control.

Anaerobic processing ferments coffee in sealed, oxygen-free tanks. Unique, intense flavors emerge. Careful monitoring is key to prevent off-flavors.​