Washed Process – Clear taste through precise cleaning

What is the Washed Process?

The washed process , also known as wet processing , removes the pulp immediately after harvesting. This means that the bean is fermented directly and then washed, which makes the taste more precise and clear.

Why do clear, acidic aromas arise?

Without the pulp, there are no sugars to penetrate the bean. This allows the natural terroir (region, climate, soil) to come through more clearly. During fermentation, microorganisms break down the sugars in the mucilage, which accentuates floral or citrus aromas and clearly highlights the acidity.

Process:

1. Harvest: Ripe cherries are carefully picked.
   (Duration: 1 day)
2. Pulping: The pulp is removed mechanically.
   (Duration: Several hours)
3. Fermentation: The beans rest in water containers for 12–48 hours, where microorganisms break down the mucilage.
   (Duration: 1–2 days)
4. Washing: The fermented beans are thoroughly cleaned with water.
   (Duration: Several hours)
5. Drying: The washed beans are dried in the sun for 7-14 days.
   (Duration: 1–2 weeks)
   
   

Taste:

• Clearly, without sugar interaction, the taste of the growing region remains pure.
• Acidic: Fermentation promotes citrus or floral notes.
• Light body: No fruit flavors that make the coffee heavier.
  
  

Conclusion:

This method is ideal for highlighting the origin of the bean. Perfect for coffee lovers who like pure, clean flavors.