Every bag we sell says washed, natural or wet hulled. It is the single most useful word on the label, and it describes what happened to the fruit around the seed.
Washed coffee has the fruit removed within hours of picking and is fermented in tanks to clean the seed. It tastes clearer and more acidic: our Kenya and our Colombia are both washed.
Natural coffee is dried whole, fruit and all, on raised beds for two or three weeks. The sugars work their way in, and the result is heavier and sweeter, sometimes close to jam. The Guji is natural.
Wet hulled is an Indonesian method where the seed is hulled while still wet. It makes the cedar and the heaviness people recognise in Sumatra, and it is the reason that coffee divides a room.