Coffee processing: Washed , or "wet processing"

Unlike the Natural method, where the coffee cherries are dried
in its entirety, the Washed process focuses on the rapid removal of the pulp and skin of coffee cherries immediately after they are picked . First, the ripe cherries are placed in special tanks where they are washed
and separated – the grains that float on the water are discarded,
and the heavier ones that sink to the bottom pass on.

The coffee cherries are then passed through a mechanical device that removes the skin and most of the pulp, revealing the pure beans.

But that's not all! The beans are immersed in water for a few days so that the fermentation removes the remnants of pulp and gives them a smooth, balanced structure. Only after this process are the beans dried - either in the sun or in special mechanical dryers.

Why is Washed coffee so special?
Washed coffee is like a blank canvas, where every flavor detail is clearly visible. Thanks to thorough washing and fermentation, the coffee beans retain their authentic character, without being dominated by the fruity notes of the pulp,
as is the case with natural methods.

Washed coffees are appreciated for:
- Purity of taste – every nuance is perfectly exposed,
and the flavor profiles are extremely balanced.
- Clear acidity – instead of sweetness, you can often detect citrus, floral and tea notes, which give the coffee freshness.
- Balanced body

The Washed processing method is standard in many Latin American and African countries, where clean water is readily available and plantations are well-organized. Specifically, we are talking about coffee from countries such as Colombia , Guatemala and Costa Rica , as well as Ethiopia (the cradle of coffee). They produce coffees with distinct floral notes that delight connoisseurs around the world.

Want to try Washed coffee? Visit our specialty coffee online store and discover how purity of taste and perfection can transform your coffee experience!