How Our Premium Coffee Is Processed: Washed Method

The journey from coffee cherry to coffee bean is a fascinating transformation. Our cherries are handpicked from our farmer's coffee trees. Then the cherries undergo meticulous processing to unlock the flavors and aromas we cherish in our daily brews. Each processing method adds its own layer of character to the coffee, influencing everything from its brightness and body to its sweetness and complexity.

Let’s explore how coffee cherries are transformed into the beans that fuel our mornings. Next is the series is what the Washed Method entails.

The washed, or wet, process is one of the most common and meticulous methods used to transform coffee cherries into green coffee beans. This method emphasizes the intrinsic qualities of the coffee, often producing a clean, bright, and vibrant cup with pronounced acidity and clarity.

The washed process emphasizes the coffee’s intrinsic flavors, often resulting in a clean and bright cup.

1. Sorting: Once the cherries are picked, they are sorted to remove any defective or under-ripe fruit. This is often done by hand or by immersing the cherries in water. Ripe cherries sink, while under-ripe or damaged ones float, making it easy to separate them.
2. Pulping: Cherries are passed through a depulping machine with rotating drums or disks that gently squeeze the cherries, separating the beans from their skins leaving the sticky pulp (mucilage) attached to the beans.
3. Fermentation: This is the key stage that distinguishes the washed process, as it removes the remaining mucilage clinging to the beans.  The beans are placed in fermentation tanks filled with water. This breaks down the mucilage, which is washed away afterward. Fermentation typically lasts 12 to 48 hours, depending on factors like temperature, altitude, and humidity. Skilled coffee producers closely monitor this stage to prevent over-fermentation, which can introduce unwanted flavors.
4. Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage. The beans are often stirred vigorously in channels of clean water or scrubbed against surfaces to ensure all sticky residue is removed. Freshwater is used for rinsing, ensuring the beans are clean and ready for drying. This step is where the washed process gets its name, as water is a key element in removing impurities.
5. Drying: Once the beans are washed, they must be dried to reduce their moisture content and prepare them for storage and transport.  At this point, the beans are now called Parchment Coffee. Sun Drying: The beans are spread out in thin layers on raised beds or patios and turned regularly to ensure even drying. This method can take several days to weeks, depending on the climate. Mechanical Drying: In areas with less predictable weather, mechanical dryers may be used to speed up the process. The beans are dried until they reach a moisture level of about 10-12%. Proper drying is critical to preserving the beans’ quality and preventing mold or spoilage.

The washed coffee processing method is a labor of precision and care, resulting in a clean, complex, and vibrant cup that celebrates the bean’s unique qualities. It’s a process that respects the coffee’s journey from farm to cup, ensuring every sip reflects the dedication and expertise of those who grew and processed it.