Evaluating how the postharvest processes of coffee influence the sensory characteristics of the obtained beverage makes it possible to innovate to satisfy niche markets, increase cost–benefit advantages, and comply with environmental and quality standards. In this study, four postharvest processes (“natural,” “depulping,” “fermenting,” and “washing”) were carried out on the “Garnica” variety coffee fruit. The beverage resulting from each process underwent a sensory evaluation by (a) expert cuppers to characterize it with a descriptive analysis, as well as by (b) consumers to find out its overall acceptance. The red wine bouquet of the beverage, as obtained through the “natural” process, conditioned the overall acceptance of consumers, and the acceptance of the other coffees was conditioned by the fragrance having a note of lemon. The “depulping” and “fermentation” processes represented viable options to the “washed” coffee: These processes resulted in similar sensory characteristics and general acceptance but had a lower environmental impact. With an acceptance map from a multiple factor analysis of the sensory and hedonistic data, it was found that, when applied to Garnica variety coffee, the “depulping” process represents a viable option to replace “washed” coffee processing. Practical applications The results obtained allow for the presentation of information about the possibility of transitioning to postharvest processes that represent an alternative to the traditional “washed” method for the agents and organisms that manage the coffee sector to raise awareness among them. These results also offer information to consumers regarding the existence of other coffee options with similar sensory characteristics to “washed” coffee, but which have a lower environmental impact.