Are Colombian beans always washed?

For decades, the 'washed' process was the undisputed standard in Colombia. This method, which involves removing the fruit pulp from the coffee cherry before drying the beans, is perfectly suited to the country's humid climate. It produces a clean, consistent cup with clear acidity and a balanced body, which has become the hallmark of the 'classic' Colombian coffee profile that consumers around the world have come to love.

However, the landscape of Colombian coffee processing is changing rapidly. Driven by the specialty coffee movement and a desire for higher premiums, many farmers are now experimenting with alternative processing methods. You will increasingly find Colombian coffees that have been 'naturally' processed—where the cherry is dried with the fruit intact—resulting in a much sweeter, fruit-forward, and sometimes 'funky' cup profile.

'Honey' processing, which sits between washed and natural, is also gaining traction. In this method, some of the sticky mucilage is left on the bean during drying, which imparts a creamy body and a subtle, harmonious sweetness. Furthermore, the rise of anaerobic fermentation—where coffee is fermented in sealed, oxygen-free tanks—has allowed Colombian producers to push the boundaries of flavor even further, creating intense, wine-like, and highly aromatic coffees.

These shifts are not just about novelty; they are about terroir and market demand. Producers are learning how to match specific processing techniques to their unique microclimates and varieties to highlight the best qualities of their harvest. This means that when you buy Colombian coffee today, you are no longer limited to a single, predictable flavor profile.

In practice, this means you should pay close attention to the processing method listed on your coffee bag. If you prefer a clean, classic cup, look for 'washed' or 'wet-processed' beans. If you are feeling adventurous and want to explore more intense, fruity, or experimental flavors, look for 'natural,' 'honey,' or 'anaerobic' processed Colombian coffees. The diversity of processing in Colombia today is one of the most exciting developments in the industry.