What processing method is characterized by earthy, herbal flavors and a big, syrupy body?

The semi-washed method, also known as the honey or pulped natural process, is distinguished by its unique combination of characteristics that lead to an earthy, herbal flavor profile and a rich, syrupy body in the coffee produced. This method involves removing the outer skin of the coffee cherry but leaving some of the mucilage, or the sticky fruit material, on the bean during the drying process. This retained mucilage contributes to the sweetness and body, resulting in a coffee that has a fuller mouthfeel and often a complex flavor profile, which can include earthy and herbal notes.

In contrast, other processing methods have different flavor outcomes. For instance, the natural method typically emphasizes fruity and berry-like flavors because the beans are dried inside the fruit, while the washed process tends to produce cleaner, brighter flavors because the beans are fully fermented and washed before drying. The milky option is not a recognized coffee processing method in the traditional sense and may result in confusion about its implications for flavor and texture.