Washed (Wet Process)

Washed (Wet Process) is known for clean, bright, clear acidity, origin-forward flavor notes. It has a ## how washed processing works **step 1: depulping** - within hours of harvest, a mechanical depulper removes the outer cherry skin and most of the fruit flesh, exposing the mucilage-covered parchment. **step 2: fermentation** - depulped beans are placed in fermentation tanks (with or without water) for 12-72 hours. naturally occurring microbes break down the sticky mucilage layer. **step 3: washing** - beans are agitated in clean water channels. workers scrub the remaining mucilage off. multiple rinses ensure the parchment is completely clean. **step 4: drying** - clean parchment coffee is spread on raised beds or patios and dried to 10-12% moisture over 7-14 days with regular turning. **step 5: resting** - dried parchment coffee rests in warehouses for 30-60 days to allow moisture to equalize throughout the bean. **step 6: dry milling** - the parchment layer is mechanically removed, and beans are sorted by size, density, and color. ## flavor profile washed coffees are prized for clarity, brightness, and clean acidity. the removal of all fruit before drying means the cup reflects the bean's inherent terroir - the soil, altitude, and climate of where it was grown. common notes include citrus, floral, stone fruit, and tea-like qualities. ## best origins for washed coffee - **colombia** - the gold standard for washed processing, producing balanced, sweet, citrusy cups - **kenya** - intense double-fermentation produces blackcurrant and tomato acidity - **guatemala** - volcanic soil combined with washed processing creates chocolate and orange profiles - **ethiopia (yirgacheffe)** - washed ethiopian coffees are among the most floral and delicate in the world ## when to choose washed washed coffees are ideal for pour-over and filter brewing where their clarity and nuanced acidity can shine. they are the choice for anyone who wants to taste origin character rather than processing influence. body.

Washed (Wet Process) performs best with pour over, drip, chemex. These methods complement the bean's natural characteristics and extract the most balanced flavor. Experiment with grind size and water temperature to dial in your preferred taste.

Washed (Wet Process) is primarily grown in Colombia, Ethiopia, Kenya, Central America. The terroir of these regions -- altitude, soil composition, rainfall, and microclimate -- directly shapes the bean's flavor profile and determines which tasting notes develop during growth and processing.