Our Process

Washed

Washed process (wet processing) yields the cleanest expression of coffee traits. Ideal for highlighting varietal, terroir, and altitude. Dries to a smooth light tan color. This is the most common method for Kona coffee.

Process: Cherry → pulping → mucilage removal (fermentation and washing) → washing→ drying (in parchment) → hulling → green coffee

Early fruit removal limits residue during drying.

Flavor profile: bright acidity, clean finish, blackcurrant, chocolate, crisp sweetness, strong flavor separation.

Preferred roast level: Medium Dark to Dark

Honey

The honey process falls between natural and washed methods. Despite the name, no honey is added; the term refers to sticky fruit mucilage left on the seed and the dark tan color once dried.

Process: Cherry → pulping →mucilage retained → drying → hulling → green coffee

Flavor profile: Combines natural and washed traits: caramel, honey, stone fruit (apricot, peach), citrus, nuts. More body and sweetness than washed; more acidity and clarity than many naturals. A good balance yields sweetness, acidity and body.

Preferred roast level: Medium to Medium Dark.

Why it’s interesting?

We control mucilage and drying to boost sweetness and body without the intense fruit of naturals.

Natural

The natural (or dry) process is the oldest method: whole cherries are dried with the seed inside on drying decks or patios. Dries to a dark purple color and texture of an overdried raisen. Once dried, fruit and parchment are removed.

Process: Cherry → drying → hulling → green coffee

Flavor profile: Naturals yield intense, fruit-forward flavors—blueberry, strawberry, tropical fruit, mango, jam, brandy—with heavier body and lower acidity.

Why fruity?

Flavor arises from complex interactions: microbial activity, fermentation, drying rate, temperature, and seed–fruit chemistry—not simple juice absorption.

Preferred roast level: Medium light to Medium.