How a coffee is processed has an amazing effect on the flavors, body, acidity, and clarity once it is roasted, brewed, and tasted. There are many different variations to this that producers may employ and one of those, if not the most common, is Washed.

Origin

Washed coffees, which originated in Latin America, are the best and most consistent of the processes available. Their uniformity extends to roasting, where they perform reliably and dependably. This method usually results in a refined and balanced coffee. The finest washed coffees have nuanced aromas, a medium body, and a noticeable acidity while remaining sweet. These are ideal for brewing with any brewing method, particularly espresso.

Washed coffee processing, also known as the wet or fully washed method, is a meticulous process designed to create a clean and balanced flavor profile. As the name suggests, it involves thoroughly washing the coffee cherries after they have been harvested. This technique has gained popularity due to its ability to produce consistently exceptional coffees.

Picking

The journey of washed coffee begins on the coffee farms, where skilled farmers manually pick only the ripest cherries. By carefully selecting the ripe cherries, they ensure optimal sweetness and flavor development. The cherries are then swiftly transported to the processing station to begin the meticulous washing process.

Sorting and Washing

Once the cherries arrive at the processing station, they go through a series of steps. First, the cherries are sorted to remove any under or overripe cherries, leaves, or debris. This initial sorting stage ensures that only the highest quality cherries progress to the next phase.
Next, the cherries are placed into water-filled tanks or channels, where they undergo a rigorous washing process. This step involves gently agitating the cherries to remove the slimy mucilage that surrounds the beans. By removing the mucilage, we effectively eliminate any unwanted fermentation flavors that could detract from the coffee's natural characteristics.

After washing, the coffee beans are separated based on density using water flotation. The denser, high-quality beans sink to the bottom, while the lower-grade beans and any remaining impurities float to the top and are discarded. This strict separation ensures that only the cream of the crop remains for further processing.

Drying

Once the beans are fully washed and separated, they are spread out on raised drying beds or patios to dry under the sun. This drying phase is crucial to remove excess moisture and achieve the desired humidity level. Careful monitoring and regular turning of the beans ensure even drying and prevent the growth of mold or off-flavors. This will happen until it reaches an internal moisture of about 11%, which can take 1 to 2 weeks depending on the weather. After the coffee is dried, it is transported to a storage unit or warehouse in its parchment layer, where it will rest in sacks until it is ready to be exported. Then the parchment will be removed, and the coffee will be shipped.

So next time you are choosing a single origin coffee from your local specialty roaster, check to see how that coffee was processed. Maybe try a washed coffee next time. You’ll be pleasantly surprised I’m sure.

About the author - David Patteson

With two decades of experience operating teams within Restaurants and Cafe’s, Dave is not only an award winning coffee roaster but also an experienced barista trainer, successful manager, and entrepreneur. Managing and roasting within businesses such as White Whale Coffee Roasters, Tattooed Sailor Coffee Roasters and One Penny Black, Dave can provide you with the knowledge and know-how on how to take your home coffee experience to the next level. Whether you need advice on coffee to buy, machines, a grinder, or just want to give filter coffee a try; we can point you in the right direction. Need help with a blend for espresso or want to know what a Single Origin is? Just ask. We’d love to help and share our passion for coffee.