A trade label for natural coffee fermented as whole cherry for an extended period before slow drying, aiming for fruit-first, winey cups.
Wine process is trade shorthand for a natural taken much further: whole ripe cherry is fermented for an extended period (published protocols run roughly 10 to 60 days, most commonly 25 to 40), sealed or open, then dried slowly and dry-hulled. It is a descriptor, not a specification, so practice varies widely. The cup is typically described as fruit-first with a winey depth, and contains no alcohol.
How it worksRipe cherry is fermented whole and unhulled for far longer than usual, in sealed tanks or open beds depending on the producer, then dried slowly with the fruit still attached. The lot is dry-hulled afterward.
Step by step
- 01
Ferment whole, unhulled cherry for an extended period, in sealed vessels or on open beds.
- 02
Dry slowly with the fruit still attached.
- 03
Dry-hull once drying is complete.
Timing · Published producer protocols range from roughly 10 to 60 days of fermentation, most commonly 25 to 40, per one industry guide.
History
The name is a descriptor of intent rather than a standardized protocol. There is no wine, grape or alcohol involved.
Our notes on Wine Process are still being checked against their sources, so for now this page shows only the facts we can stand behind.
What can go wrong
- There is no standard specification, so two lots sold as wine process can taste very different. Buyers should ask about duration, sealed or open conditions and moisture.
In the cup, according to guides
- WineyOften notedThe name reflects a winey depth under fruit-first notes such as strawberry, blackberry and grape.
A variant of
At the same stage
Sources · 1 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-09-30. Some details here are less settled than others.
- Wine Coffee Beans: What They Are and How the Process Actually Works · specialtycoffee.id