Our processing scale

Coffee processing defines the cup.

Washed, natural and fermented are useful words, but they do not tell you how strongly the process will impact the taste. This scale is our best estimate of how much processing shapes the cup.

Coffee cherries / Finca Las Palmas / Huila, Colombia

1 / 5

Clean and classic

The variety and place do most of the talking, with very little flavour from processing.

Usually washed coffees with very clean sweetness
2 / 5

Gently fruit-led

Still clear and familiar, with a little extra fruit from the process.

Gentle naturals and clean fermentation
3 / 5

Balanced and expressive

You can taste both the coffee and the processing. Expressive, but still composed.

Juicy sweetness with a clear structure
4 / 5

Juicy and process-forward

Fermentation is easy to taste, usually as ripe fruit, sweetness and a bigger aroma.

Ripe fruit and plenty of intensity
5 / 5

Wild and experimental

The process leads. Expect unusual, heavily fermented or co-fermented flavours.

Co-ferments and the more unusual lots

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Move from clean to wild.

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Selected level / 3 / 5

Balanced and expressive coffees

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    Nothing at this level today. The list changes as new coffees come in.

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    One thing to remember

    Higher does not mean better.

    A lower number usually means the variety and place are doing most of the talking. A higher number means fermentation or another process contributes more of the cup's character.

    We buy coffees across the whole scale. Use the number as context, then check the flavour notes and brew guidance to see if it sounds like your kind of coffee.

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