Washed and Natural processed coffee differ primarily in how the coffee cherry is handled after harvesting, impacting the bean's flavor profile. In the washed process, the outer skin and pulp of the coffee cherry are mechanically removed, and the beans are then soaked in water for 12-36 hours to ferment, which removes the remaining mucilage before drying; this method typically produces a cleaner, brighter cup with more pronounced acidity and clarity of flavors, often highlighting floral or citrus notes. In contrast, the natural process involves drying the whole coffee cherry in the sun for 2-4 weeks with the bean still inside, allowing the fruit to impart its sugars and flavors into the bean before the dried husk is removed; this results in a heavier-bodied coffee with sweeter, fruitier notes, like berries or tropical fruits, but can sometimes introduce inconsistencies if drying isn’t carefully managed.