What Coffee Roasters Mean by Clean vs Funky Flavor

At Frequent Coffee, we love flavor, but we also love balance. “Clean” does not mean boring, and “funky” is not always wild. Both are parts of the same spectrum of taste that begins on the farm and ends in your cup — ideally, not spilled on your shirt.

What coffee people mean by “clean”

When roasters, importers, or judges call a coffee clean, they’re talking about clarity — the coffee equivalent of a high-definition screen. Every flavor is crisp and in focus: think of a tart green apple, floral jasmine, or sugarcane sweetness that finishes neatly. A clean cup is elegant, organized, and balanced — like that one friend who alphabetizes their spice rack ^[1].

A clean profile usually comes from wash processing or tightly controlled fermentation. These methods keep microbes on a short leash and avoid the earthy or funky tones that can creep in when fermentation goes rogue ^[2].

If you want to dig deeper into the science of how coffee processing shapes flavor, we’ve got you: Read our guide to coffee processing methods.

What “funky” coffee means

Funky coffees are like your friend who shows up to brunch wearing sunglasses and talking about kombucha brewing. They’re alive, a little unpredictable, and sometimes amazing. Funky flavors come from more intense or experimental fermentations — think strawberries dipped in rum, tropical fruit smoothies, or in the extreme cases, something that smells faintly like your neighbor’s sourdough starter gone rogue ^[3].

These flavors arise when coffee cherries ferment longer or without oxygen, giving wild yeasts and bacteria time to work their magic. Some create esters and alcohols that taste fruity and complex — others… not so much. Funky coffee is a high-wire act: bold when balanced, chaotic when overdone.

The science of post harvest processing

Processing is where the coffee seed transforms from a fruit into something roastable. It’s a microbial playground — and the rules of the game define whether the result tastes crisp or wild. Here’s how the main methods shape the spectrum between clean and funky.

Washed or wet process

The washed process removes the fruit pulp right away and lets the sticky mucilage ferment briefly in water before rinsing clean. It’s like giving the coffee a quick spa day — exfoliate, rinse, and dry in the sun. The result? Transparent, articulate flavor where the origin speaks clearly. This is the classic route for crisp, tea-like coffees loved by purists and judges alike ^[4].

Natural or dry process

In naturals, the coffee cherry stays intact during drying, letting fruit sugars and microbes infuse the seed. This can make for syrupy body, big berry notes, and — if overdone — a touch of “barnyard.” When executed well, it’s like liquid strawberry jam. Modern naturals use raised beds and meticulous sorting to keep things fruit-forward instead of fermented ^[5].

Honey or pulped natural process

Somewhere between washed and natural, honey coffees keep a bit of fruit mucilage on while drying. Depending on how much is left and how often it’s turned, the flavor slides along the spectrum from sparkling clean to gooey-sweet. It’s the Goldilocks method — not too crisp, not too wild.

Experimental and anaerobic fermentation

Welcome to the science lab. Anaerobic and carbonic maceration processes seal coffee in tanks without oxygen, often with specific yeast cultures. These coffees can taste like sangria, pineapple, or dark chocolate mousse. Done right, they’re showstoppers. Done wrong, they’re… compost. Producers now use these methods with increasing precision, turning “funky” into “artisanal control” ^[6].

Clean and funky on the same table

Imagine two coffees side by side at a cupping table. The clean washed Ethiopian sings like a crystal flute — citrus, floral, delicate. Next to it, a natural anaerobic Colombian belts out like a jazz saxophone solo — wild, loud, but undeniably charming. The fun part? You don’t have to pick sides. You can enjoy both, depending on your mood and how much adventure you want in your morning.

Why decaf can still be clean (and sometimes cleaner)

Modern decaf isn’t the flavorless relic of the past. Swiss Water and sugarcane (ethyl acetate) decafs remove caffeine gently while keeping flavor intact — and sometimes they even enhance clarity by removing bitterness. A good decaf can taste as pure as a washed Ethiopian — and you can drink it without counting the hours until bedtime. Try it yourself here: Explore our decaf coffees ^[7].

How fermentation affects texture and acidity

Clean coffees tend to feel bright and snappy. Funky coffees often coat your tongue with syrupy sweetness. That’s chemistry in action — longer fermentation breaks down sharp acids and builds heavier compounds like lactic acid and esters. It’s why the clean cup feels crisp, and the funky one feels plush. Think lemonade versus mango lassi.

Roasting for cleanliness versus funk

Roasting style can highlight or tame these traits. A clean, high-grown coffee benefits from a faster roast to preserve brightness. A fruit-forward anaerobic prefers slower heat to round out volatile aromatics. Both are valid — the roaster’s job is to turn potential into personality.

How to pick your favorite style

• If you like crisp fruit, tea-like sweetness, or delicate florals — go for washed or light honey coffees.
• If you crave big body, tropical fruit, or dessert-like sweetness — reach for naturals or anaerobics.
• If you want calm clarity any time of day — make it decaf and enjoy another cup.

The takeaway

Clean coffee is elegance in a cup. Funky coffee is the afterparty. Both come from the same seed, transformed by processing and human creativity. When done right, clean coffees sparkle and funky coffees groove. At Frequent Coffee, we believe in both — because balance means you can sip more, jitter less, and still dance when the flavor hits.

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References

[1] Specialty Coffee Association of America. Cupping Protocols and Evaluation Forms. Defines “Clean Cup” as transparency without interfering flavors and explains scoring use. https://atlanticspecialtycoffee.com/wp-content/uploads/SCAA-Cupping-Protocols-2005.pdf

[2] De Bruyn F, Zhang JS, Pothakos V, Torres J, Lambot C, Moroni AV, et al. Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Applied and Environmental Microbiology. 2016;83(1):e02398-16. Open abstract with DOI to full text. Supports microbial drivers of flavor during processing. https://pubmed.ncbi.nlm.nih.gov/27793826/

[3] Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. Coffee fermentation and flavor — an intricate and delicate relationship. Food Chemistry. 2015;185:182-191. Peer-reviewed overview of how fermentation modulates aroma chemistry. https://pubmed.ncbi.nlm.nih.gov/25952856/

[4] Banti M, et al. Effect of processing methods on physicochemical and cup quality of Arabica coffee in Jimma. Foods. 2024;13(4):733. Open access. Shows how washed, natural, and related methods shift cup quality measures. https://pmc.ncbi.nlm.nih.gov/articles/PMC11088319/

[5] Ruta LL, Farcasanu IC. Coffee and yeasts: From flavor to biotechnology. Fermentation. 2021;7(1):9. Open access review on yeast roles, starter cultures, and impacts on sensory outcomes. https://www.mdpi.com/2311-5637/7/1/9

[6] Martinez SJ, et al. Effect of bacterial and yeast starters on the formation of volatile compounds during coffee fermentation. Frontiers in Microbiology. 2019;10:1287. Open access. Demonstrates how controlled starters shape volatiles and cup character. https://pmc.ncbi.nlm.nih.gov/articles/PMC6606702/

[7] Swiss Water Decaffeination. Our Coffee Decaffeination Process. Industry process page detailing water-based decaffeination steps and targets for residual caffeine. https://www.swisswater.com/pages/coffee-decaffeination-process

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Brand Disclaimer: Science and coffee are ever evolving — we share the best knowledge available today, but it is always okay to experiment and learn what works best for you.

Medical Disclaimer: Information in this blog is for educational purposes only and is not intended as medical advice. Always consult with a qualified health care professional before making changes to your diet, caffeine intake, or health practices.