1- Washed processed coffees or Wet Process is the practice of removing the mucilage from the coffee using machines called Depulpers only when the coffee cherry is at its ripest. Then they go through a soaking period where they check for coffee density removing any imperfections/damaged seeds—ultimately ending in drying beds in the sun.

2- Natural processed coffees or Dry Process have been the traditional processes of coffee cherries since the 9th century when coffee was first discovered in Ethiopia. It is now one of the most common ways of preparing coffee. Ripe coffee cherries are placed in drying beds in the sun to dry for approximately 3-6 weeks. While in the sun, the cherries go through a natural fermentation phase where bacteria break down the sugar in the mucilage, and complex flavors and aromas get infused into the seeds.

3- Honey-processed coffee is a method that involves using the Natural and Wet processes partially together where the skin gets removed from the cherry, and the mucilage is left with the seed to dry; this gives the coffee very complex flavors similar to both Wet and Dry process.

4- Semi-Washed or Wet hulled process. In this processing method, the skin is removed, and the seeds, while still containing most of its mucilage, instead of going to the drying phase, are then moved to plastic containers/tanks to ferment. Subsequently, they go through a hulling process, where all remaining mucilage gets removed before going to the drying beds to dry in the sun.