Washed Process or Wet Process coffee is where the cherry pulp and mucilage are immediately washed off using water. The green coffee beans are then soaked and allowed to ferment in water for up to 3 days before drying and hulling. This is the fastest and most common way of processing coffee, known for having a cleaner, brighter taste. 

Natural Process or Dry Process coffee is where the green coffee beans are left to dry with the cherry pulp and mucilage still fully intact. This process is less expensive, takes longer, and allows for natural fermentation. This process tends to produce a sweeter tasting coffee with more body than the washed process. 

Giling Basah or Wet Hulled coffee is a process invented and used in Indonesia due to their particularly wet, humid climate. The cherry pulp is removed mechanically, and the green coffee beans then sit in the remaining mucilage for up to a day before being washed off. They are then hulled in a semi-wet state, whereas all other processes are hulled in a dry state. This process results in a unique blue-green color and a cup of coffee with more body but less acidity than a traditional washed process coffee. 

Monsoon Malabar is a coffee from India that undergoes washed processing before being stored in barrels outside during the monsoon season. This is intended to mimic the effect that the weather would have on green coffee centuries ago when everything took months to ship by water. The result is a coffee with dramatically reduced acidity and heavy body and is best used in a blend.