Washed
The washed process is the most classic method, removing pulp and fermenting away the mucilage to produce the cleanest terroir expression.
What is the Washed Process?
The washed process (also called the wet process) is the most widely used method in specialty coffee. After harvest, the coffee cherries are depulped by machine, then the beans ferment in water tanks to dissolve the mucilage layer before being washed clean and dried.
Processing Steps
- Harvest: select ripe red coffee cherries
- Depulping: a depulping machine removes the skin and pulp
- Fermentation: submerge the mucilage-coated beans in water tanks for 12–36 hours
- Washing: rinse thoroughly with clean water to remove residual mucilage
- Drying: dry on raised beds or by machine to a moisture content of 11–12%
Flavor Profile
The washed process excels at producing clarity:
- High transparency: origin and variety characteristics are fully preserved
- Bright acidity: clean, structured acid
- Clean finish: crisp, lingering aftertaste
- Floral and citrus notes: delicate florals and citrus flavors
Representative Origins
- Ethiopia Yirgacheffe
- Kenya
- Colombia
- Guatemala
Pros and Cons
The washed process requires large volumes of clean water and places greater environmental strain, but delivers high consistency — making it the dominant method in specialty coffee competitions.