Coffee Processing Explainers

Washed (Wet) Processing — Clean, Clear & Terroir-First

When you see “washed” on a bag from us, it means tightly controlled fruit removal, fermentation, and drying — all tuned to let origin, variety, and elevation speak clearly.

High clarity Origin-forward Clean sweetness Reliable structure
Coffee parchment being washed in channels at a wet mill

What “Washed” Actually Means

In washed processing, most of the fruit is removed before drying. Cherries are pulped, the sticky mucilage is loosened through a controlled fermentation, then parchment is thoroughly washed and dried. Done well, this produces a clean, precise cup where terroir leads the conversation.

Core Steps

  1. Sort & float: remove underripe/defective cherries; floaters skimmed off.
  2. Pulp: skin and most pulp removed mechanically.
  3. Ferment: 8–36 hours (time & temperature monitored) to break down mucilage.
  4. Wash: channels/tanks rinse parchment until clean and “squeaky”.
  5. Dry: patios or raised beds to ~10–12% moisture, then rest before export.

How It Tends to Taste

  • Clarity: distinct, separated flavor notes.
  • Defined acidity: citrus, apple, grape-like structure instead of vague sourness.
  • Clean sweetness: cane sugar, honey, caramel more than heavy fruit jam.

Brew Tips for Washed Coffees

  • Filter / Pour-over: 1:16, medium grind, ~2:45–3:15 total.
  • Espresso: 1:2–1:2.2; aim for even extraction so acidity is structure, not sting.
  • Water: 70–120 ppm as CaCO₃ keeps it bright but not harsh.
Shop Washed Coffees See All Processing Methods

Washed Processing FAQ

Is washed coffee “better” than natural or honey?
Not better — just different. Washed emphasizes clarity and place; naturals and honeys lean into fruit and texture. We source and roast all three styles intentionally.
Does washed processing remove flavor?
No. When picking and processing are strong, washed coffees often taste more detailed: the noise drops, and origin characteristics stand out.
How does fermentation time affect the cup?
Short, cool, well-managed ferments = crisp and clean. Longer or warmer ferments can add complexity, but if unmanaged they risk savory or funky notes. We work with partners who measure, taste, and adjust — not guess.

Next up: explore Natural (Dry) and Honey / Pulped Natural methods, or head back to the Coffee Origins Hub.