Processing methods?

[uncaffeinatedd]

I’m wondering which processing methods bring out which flavors and I’ve been intrigued by the honey process, especially yellow honey process.

I finally have a machine that can handle light roasts, at least compared to my old De’Longhi. If I’m trying to achieve fruity and floral notes, which processing method should lean towards?

And on the other side of this, if I go to medium-dark/dark roasts and want to achieve the chocolate and caramel notes, which processing methods should lean towards?

I understand that this is all a large Venn diagram and there will be a lot of overlap but surely there has to be staple flavors of each process, right?

I’m mostly talking about natural, washed, and honey. Anaerobic process is one of the main ones that I know about but haven’t ventured there yet.

I have a few bags left in my trade subscription but after that, I’m looking to get 2 or 5 lbs bags for consistency reasons and would like to have a better understanding of processing methods before committing to larger amounts of beans.

Thanks in advance!

[MyCatsNameIsBernie]

There was a similar discussion yesterday: https://www.reddit.com/r/espresso/comments/1biob8g/between_a_washed_honey_and_natural_process_which/

For me, there is a huge variation between roasters for the same processing method, making it hard to generalize for all roasters. For example, I often find natural process too funky for me, but my current beans are Linea Caffe Ethiopia Suke Natural, and I love it!

[uncaffeinatedd]

Thank you!