Abstract Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.Key words: coffee processing, green coffee, espresso coffee, sensory characteristics