Ever wonder what “washed,” “natural,” or “honey processed” actually means when it comes to your coffee? In this episode of The Weekly Drip, we’re diving deep into the fascinating world of coffee processing methods—the step between harvest and roast that plays a huge role in shaping flavor.
We’ll break down the most common methods—washed, natural, and honey—as well as explore some lesser-known techniques like wet-hulled and anaerobic fermentation. You’ll learn how each method affects a coffee’s body, acidity, sweetness, and overall profile, and how different origins and climates play a role in the choices producers make.
Topics covered:
✔️ What coffee processing is and why it matters
✔️ Key differences between washed, natural, and honey methods
✔️ How processing impacts flavor and aroma
✔️ What to look for on coffee labels
✔️ Fun facts about unique and experimental processes
Brew yourself a cup and settle in—this is a deep dive you won’t want to miss.
What is The Weekly Drip?
A podcast about coffee… but not just any coffee. We’re talking about the good stuff—small-batch roasts, pour-over experiments, roaster mishaps (yep, we’ve had ‘em), and everything in between. Hosted by Micah from Origin Essence Roasting Co. The Weekly Drip is your cozy corner to nerd out on brews, laugh a little, and maybe even learn why your Chemex keeps tasting like sadness. Each week, we explore slow brewing, meaningful conversations, and stories that point us back to purpose, peace, and presence with God. Whether you're a coffee nerd or just need a reminder to slow down, this weekly drip is for you.