From Cherry to Cup: The Wild World of Coffee Processing

Most people think coffee is all about the roast. Light, medium, dark—end of story, right?

Not even close.

Before coffee ever hits a roaster, it goes through a transformation that shapes everything about how it tastes in your cup. Sweet or bright, clean or funky, chocolatey or bursting with fruit—that magic happens at origin through something called coffee processing.

Let’s break it down—because this is where coffee gets really interesting.

🌊 Washed Coffee: Clean and True

Washed coffees are all about clarity.

At origin, the fruit is removed from the bean using water, then carefully dried. What you’re left with is a coffee that’s honest and transparent—nothing hidden.

In your cup: Clean, crisp, and refreshing. The kind of coffee that wakes you up and gets you moving. Our Guatemala or Farmers blend exemplifies washed coffee beautifully.

It’s dependable. Steady. Like an early morning on the farm.

🍯 Honey Process: Balanced and Sweet

Honey process sits right in the middle.

Some of the fruit is left on the bean while it dries, adding a natural sweetness and a little more body.

In your cup: Smooth, comforting, with notes that lean toward caramel, stone fruit, and a gentle sweetness. Our Costa Rica and Adventure Blend are excellent examples.

It’s the kind of coffee you reach for when you want something familiar—but just a little more special.

🌞 Natural Process: Big and Adventurous

Natural coffees are where things start to get wild.

The whole coffee cherry is dried together, letting all that fruit soak into the bean.

In your cup: Bold, fruity, sometimes jammy—sometimes even surprising. We typically feature a natural Ethiopian or Papua New Guinea that showcases this processing method.

It’s a reminder that coffee isn’t just coffee. It’s an experience.

🧪 Something New: Our Fermented Pink Bourbon from Colombia

Our latest release is a fermented Pink Bourbon from Colombia, and it’s unlike anything we’ve roasted before.

Pink Bourbon is a coveted coffee varietal renowned for its pronounced, intense flavor profile. Grown in the mountains of Huila and carefully processed using advanced fermentation techniques, this coffee takes everything we just talked about—and turns it up a notch.

Through controlled fermentation (think carefully managed time, temperature, and environment), the natural sugars and compounds inside the coffee are transformed in new and incredible ways.

In your cup: Bright tropical fruit. Pineapple. Guava. A little citrus sparkle. Even a hint of that wine-like complexity that makes you stop and say,“Wait… that’s coffee?”

It’s vibrant. It’s punchy. And it tells a story of producers who are pushing the boundaries of what coffee can be.

Why It Matters to Us

At Regier Coffee Roasters, we’re not just roasting coffee—we’re sharing the work of farmers, families, and communities from around the world.

And this particular coffee? It represents something we care deeply about:

• Craftsmanship

• Innovation

• Adventure

• And the courage to try something new

It’s the same spirit we see here at home—in farmers, in families, and in the everyday work we pour ourselves into.

Final Cup

Whether you’re drinking a clean washed coffee, a smooth honey process, or something adventurous like our new fermented Pink Bourbon…

You’re tasting more than flavor.

You’re tasting process, hard work, and purpose.

And if you ask us—that’s what makes coffee worth waking up for!