The main methods
In washed processing, the fruit is removed before drying, producing clean, transparent cups that express the farm's terroir. In natural processing, whole cherries dry in the sun with the fruit intact, adding intense fruit and fermented sweetness. Honey processing sits between: skin off, some mucilage left on. Anaerobic fermentation — fermenting in sealed, oxygen-limited tanks — is a newer tool many estates now use for control and fruit-forward profiles.
Panama's first natural Geisha
Ninety Plus states it was the first to naturally process the Gesha variety in Panama — its Perci lot, short for 'perspective', is the style that came out of that work. Natural Gesha lots now regularly top Best of Panama auctions, including Hacienda La Esmeralda's 97-point natural lot that sold for $23,608 per kilogram in 2025.
Farm practice today
Janson Coffee Farm in Volcán processes both natural and washed coffees, combining updated technology with artisanal drying methods. Across the highlands, most flagship estates now offer washed, natural and experimental lots from the same harvest — a good reason to compare processes from a single farm before choosing a favorite.