What type of coffee is influenced by the processing method used?

Natural processed coffee is significantly influenced by the processing method used. In this technique, the coffee cherries are harvested and dried with the fruit still intact, allowing the beans to absorb flavors from the fruit during the drying process. This method can result in a sweeter and fruitier flavor profile compared to other processing methods, such as washed or honey processing, where the fruit is removed before fermentation and drying. The characteristics of natural processed coffee are closely tied to the conditions of the drying process, including the presence of moisture, air circulation, and temperature, all of which can affect the final taste of the coffee.

Cold brew coffee, dark roast coffee, and decaf coffee are not primarily defined by their processing methods in the same way. Cold brew focuses more on the brewing technique—steeping coarsely ground coffee in cold water for an extended period. Dark roast refers to the roasting level of the beans rather than their processing. Decaf coffee refers to the process of removing caffeine from the beans and does not inherently reflect the influence of the coffee's processing method on flavor.