2) Honey processed, Semi-Washed, Pulped Natural
For honey process, the beans are separated from the fruit and washed (passing through a mechanical demucilaginator). During this time, depending on how intensive the wash cycle, certain amounts of mucilage are left on the bean. The amount of pulp remaining on the bean will determine whether it is black, red or yellow honey process. Black honey is when most of the mucilage is left on the beans whilst the yellow has the least. In other places, the amount of mucilage left on the beans is determined by how often the parchment is turned while drying. Again, black honey is when the parchment has been turned or moved the least amount of times allowing the sugars surrounding the beans to caramalize faster, turning them black in colour. The degree of mucilage remaining on the beans will determine the flavour profile and characteristics of the coffee.
Semi washed is when the outer skin is removed from the coffee cherries mechanically leaving behind only the mucilage which is generally kept on for 1 day. After this time the mucilage is washed off and the coffee is left to dry.
Pulp natural (a term used in Brazil) is when mucilage is not fully removed after pulping and parchment is dried together with varying degrees of mucilage still attached.
Find out more about the different 'Honey methods'
3) Washed processed
Here the pulp and mucilage are mechanically removed from the beans and placed in a large water basin where they are left to ferment for 24-36 hours. They are then left to dry for several days in the sun.
Here you can find out more about the Washed method