Coffee Processing: Washed Process

Coffee Processing: Washed Process

Coffee Processing: Washed Process

This coffee process focuses mainly on the bean which means this coffee will let you taste what's on the inside, not the outside.
Washed coffees rely nearly entirely on the bean absorbing sufficient natural sugars and nutrients during its growth cycle. This indicates that for a superb coffee, the variety, soil, weather conditions, ripeness, fermentation, washing, and drying are all important. The country of origin and environmental factors also contribute to the flavor of washed coffees.

Like no other method, the washing process brings out the unique character of a single origin bean. Many specialty coffees are washed for this reason.



The wet processing method is the second most common method of processing coffee beans. Before the drying process, the cherries are separated from the seeds in this manner. The skins and seeds are then separated, and the seeds are either fermented and washed or wet processed with the help of a machine.
  • Ferment-and-wash process - The leftover mucilage is broken down by microorganisms and yeast during the fermentation process, and the seeds are then washed with water to eliminate the mucilage.
  • Machine-assisted process - The cherries are mechanically washed, and the majority of the mucilage from the scene is removed through friction. The seeds are washed and dried in the sun on patios, raised beds, or in machines after they have been washed.
The length of time required for fermentation is determined by the climate and altitude. Coffee beans could also be mechanically dried, which is beneficial in places with insufficient sunlight or excessive humidity.
 
Most coffee producers prefer the washed method because it decreases the possibility of flaws and is a more stable technique to process coffee when done correctly. However, because it uses more water than other processing methods, it is more costly for farmers and producers.

    

Washed coffee will have a cleaner mouthfeel, brighter color, stronger acidity, and more of a "coffee" flavor than other coffee processes.
 
The washed process results in a cup with bright, acidic flavors. It's popular among roasters and baristas because of its improved complexity and nice cup characteristics. When compared to natural coffees, many people characterize washed coffees as having white wine-like flavors.
 
Try our wash processed coffee in store that are best enjoyed in hand-drip/pour over coffee.

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