Washed/wet coffees have had their pulp removed and mucilage is broken down by fermentation before the beans are dried. Since there’s no pulp left on the beans, there is less chance of over-fermentation or mold developing. This method of processing allows the flavors of the coffee to shine, whether it’s sparkling acidity or a rich, creamy body. But it depends on slow and consistent drying.

Honeys and pulped naturals are essentially a middle ground between washed and natural coffees. They are dried with part of the cherry remaining on the bean. The pulp has been removed, reducing the risk of  over-fermentation, but some mucilage remains.

In any processing method, inconsistent drying can lead to fermentation, moldy flavors, and a faded cup profile. And that can mean a lower price for the producer, lower cupping scores, and a reduced overall profit.