Washed

Coffee processing: Washed, or "wet processing"

Unlike the Natural method, where coffee cherries are dried whole, the Washed process focuses on quickly removing the pulp and skin of coffee cherries immediately after harvesting. First, ripe fruits go into special tanks where they are washed and separated – beans that float on the water are discarded, and the heavier ones that sink to the bottom proceed further.

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

But that's not all! The beans are submerged in water for several days to allow fermentation to remove any remaining pulp and give 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 unique?
Washed processed coffee is like a clean canvas on which every flavor detail is clearly visible. Thanks to thorough washing and fermentation, coffee beans retain their authentic character, without being dominated by fruity notes from the pulp, as is the case with natural methods.

Washed coffees are valued for:
- Clean taste – every nuance is perfectly showcased, and flavor profiles are exceptionally balanced.
- Distinct acidity – instead of sweetness, citrus, floral, and tea notes can often be detected, giving the coffee freshness.
- Balanced body

The Washed processing method is standard in many countries in Latin America and Africa, where clean water is readily available and plantations are well organized. This specifically refers to coffee from countries such as Colombia, Guatemala, and Costa Rica, as well as Ethiopia (the birthplace of coffee). They produce coffees with distinct floral notes that delight connoisseurs worldwide.

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