Distinguishing three terms
With Natural coffee, the fruit dries around the seed before the dried fruit material is removed. With Honey processing, the outer fruit skin is removed while some of the sticky fruit layer remains on the seed during drying. In washed processes, most fruit material is removed before final drying. The exact process varies between producers.
Honey does not mean honey is added. The name refers to the sticky fruit layer. Likewise, Natural says nothing about whether a coffee is certified organic. Processing and growing standards are different pieces of information.
What influences the cup
Processing can change the eventual sensory character. But it works with an existing fruit, in a particular place and under specific conditions. Variety, ripeness, process management and roasting remain involved. That is why Natural equals strawberry is just as unreliable as Washed equals sour.
Treat flavour descriptions as an invitation to taste. If a coffee is described as fruity, that does not mean fruit has been added. With flavoured products or those processed with additional ingredients, however, the information should be explicit and transparent. Ask if terms on the bag raise more questions than they answer.
Fermentation needs precision
Fermentation is neither automatically a fault nor automatically a mark of quality. What matters is how a process is controlled and the result it produces. Even a lengthy or technical-sounding method can create a flavour you personally dislike. Impressive process names are no substitute for tasting.
Anaerobic means with oxygen largely excluded. As a processing term, it describes one condition rather than a complete method. Duration, temperature, microorganisms and subsequent drying remain unspecified unless the producer explains them. Ask about those details if you are interested. The cup still determines whether you enjoy the result; a more technical name earns no automatic flavour bonus.
A useful comparison at home
Two coffees with origins as similar as possible but different processing methods are most revealing. You will rarely find completely identical conditions, so note the known differences. Brew both using the same method, while allowing for a suitable recipe to vary slightly. A poorly dialled-in comparison says little about the process.
Taste it warm and slightly cooled. Describe mouthfeel, acidity and flavour direction first. Only then note which you prefer. An intense fermented note may be exciting to one person and too dominant for another. Both perceptions can coexist.
What would be helpful on the pack
Alongside the processing method, the harvest, producer or station and a traceable description are valuable. Colour names for honey processes are not defined identically everywhere. A Black Honey from one farm is therefore not automatically exactly comparable with the same term from another.
For your next choice, one question is enough: do I want something familiar or deliberately want to try a new flavour profile? Buy a suitable small quantity for experiments and note what you liked. Your flavour memory will grow without expensive drawers full of disappointing purchases.