We believe great coffee starts long before the roasting drum ever turns. Specialty grade coffee is defined not just by quality, but by the care taken at every step, from the farm in Ethiopia to the final roast at our roastery in Cheyenne. This is the farm-to-cup philosophy that makes drinking Snowy Elk coffee a complete experience.
You know by now that we do not add anything to the beans when we roast the coffee. No additives and no artificial flavorings. One of the biggest influences on flavor is how the coffee beans are processed at origin (on the farm where they are grown). After the coffee cherries are picked from the coffee trees, farmers use different methods to remove the fruit from the bean. There are three main processing methods that dramatically shape the flavor that you eventually taste in your mug.
Understanding these processes helps explain why coffees from places like Ethiopia, Papua New Guinea, Tanzania, and Colombia all taste so different, even when roasted by the same roaster.
The Three Main Coffee Processing Methods
1. Washed Process (Clean & Bright)
In the washed process, the fruit is removed quickly and the beans are fermented in water tanks before drying. This method produces some of the cleanest and brightest coffees in the world.
Common flavor notes: Citrus, floral tones, crisp acidity, and light sweetness
Many coffees from Colombia and Tanzania use the washed process, giving them a smooth, balanced profile that roasts beautifully.
2. Natural Process (Fruit-Forward & Bold)
With the natural process, the farmers let the coffee cherries dry around the bean before the fruit is removed. As the fruit dries, sugars absorb into the bean. The result is a richer, fruitier cup.
Common flavor notes: Berry, tropical fruit, sweet chocolate, and full body
Natural processed coffees are very common in Ethiopia, where some of the most complex specialty coffee beans in the world are grown and produced.
3. Honey Process (Balanced Sweetness)
The honey process sits between washed and natural. It actually has nothing to do with honey. The word “honey” comes from the resemblance of what the fruit looks like, as some of it stays on the coffee beans (and dries) and ferments through this special process.
This creates a balanced profile with caramel sweetness, a smooth body and gentle acidity.
How Origin Influences Flavor:
Where coffee grows is just as important as how it’s processed. Factors like elevation, climate, rainfall, and soil all determine how the coffee cherries develop and ultimately influence the flavors. Much like wine, coffee reflects the environmental conditions of the place it’s grown. That’s why coffees from regions like Ethiopia, Colombia, or Guatemala can taste so different from one another, even when processed in similar ways. Before roasting or brewing ever begins, the landscape itself plays a major role in defining a coffee’s character.
Ethiopia: Often considered the birthplace of coffee, Ethiopian beans are famous for floral aromatics and vibrant fruit flavors. BaseCamp includes Ethiopian beans.
Papua New Guinea: These coffees are typically smooth and balanced with cocoa and mild fruit notes, making them excellent for everyday drinking. Howlin' Wolf Espresso includes Papua New Guinea beans.
Tanzania: Tanzanian coffees, especially peaberry beans, are known for their bright acidity and complex fruit tones. Holiday Blend includes Tanzanian beans.
Colombia: Colombian coffees are classic and approachable, with caramel sweetness, chocolate notes, and a smooth finish. The Angler includes Colombian beans.
From Farm to Roast
At Snowy Elk Coffee Co., roasting specialty coffee is about highlighting the work already done at the farm. Different processing methods require different roasting approaches to bring out their best characteristics.
Natural coffees may roast slightly differently to highlight fruit and sweetness, while washed coffees often showcase their clean acidity and clarity. The result is coffee that reflects its origin, its process, and the farmers who grew it.
Specialty coffee isn’t just about roasting, it’s about the entire journey. From the highlands of Ethiopia and Papua New Guinea to the mountains of Colombia and Tanzania, the way coffee is grown and processed shapes every cup we brew. And that’s exactly why we love it.