Here’s something to stir your curiosity: You’ve just received a 30kg bag labeled as natural, but it tastes like a washed bean. The producer claims it was sun-dried with thick layers on raised beds, yet the aroma and flavor scream citrus, honey, and floral notes—nothing like the “classic” chocolate or caramel you’d expect. This isn’t just a mismatch; it’s a puzzle.
The confusion stems from the blurred lines between natural and washed processing. Natural beans, fermented on the skin, often carry earthy, jammy, or tart characteristics. Washed beans, stripped of mucilage, tend to be cleaner, brighter, and more acidic. But the coffee you received defies both expectations. Its golden shafts and sweet profile align with washed beans, yet the producer insists it’s natural. Could the drying method have been rushed? Or is this a case of mislabeling?
The producer’s credibility adds another layer. They won a regional contest with a coffee that matched the profile of this batch—suggesting the beans themselves are consistent. That means the issue likely lies in processing or documentation. If the drying bed was too crowded or the fermentation was incomplete, the beans might have retained washed-like qualities. Or perhaps the label was a mistake. Either way, the coffee’s quality is undeniable, but the labeling is misleading.
So what do you do? Label it as washed? That risks alienating customers who crave natural’s complexity. Or keep the natural label and risk confusion? Transparency is key. If you’re unsure, err on the side of honesty. Note the processing method as “washed” or “light natural,” and explain the flavor profile. Your customers will appreciate the clarity—and the coffee’s unique character.
Share your story in the comments.
What’s your take? Have you ever faced a labeling dilemma where the coffee outshone the description? Share your story in the comments.
Questions & Answers
How to describe beans that are washed on the package label?
Label as “Washed Beans” or “Washed Coffee Beans” to clarify they’ve been cleaned. Avoid terms like “natural” if they’re not truly untreated. Be specific to avoid confusion.
What’s the best way to label traceability on coffee packages?
Include origin country, processing method, and any certifications. Keep it clear and concise. Avoid vague terms like “natural” if the beans aren’t untreated.
Information sourced from industry reports and news outlets.
