Enjoying a lunch time coffee from El Salvador (with organic, full fat, hot milk), with freshly squeezed orange juice (a mix of mandarin oranges and standard oranges) and toasted brioche, anointed with butter.
"Washed" and "naturally dried" are two different ways of treating coffee beans once they have been picked.
What is of interest is that the exact same coffee bean crop can result in two coffees that taste quite different - sometimes, strikingly differently - depending on how they were "treated" (whether "washed" or "naturally dried" usually referred to as "natural") when they were picked.
A new coffee to explore, this one from Costa Rica, and also a new process, (neither "washed" nor "natural") which goes by the name of "honey coffee", a process with elements of both the "washed" and the "natural" methods, but different from both, and pioneered in Costa Rica.
The coffee in question is Costa Rica - Toño - "Yellow Honey".