WASHED PROCESS COFFEE

WASHED PROCESS

The washed process begins with selective picking of the ripest cherries. The coffee cherries are placed into a pulper, which uses sharp blades to remove the skin and extract the beans while keeping the parchment and mucilage intact. In the fully washed process, removing all mucilage is essential to achieve a sweet clean cup. This can be done using fermentation tanks, where microbes and bacteria break down the mucilage over hours to days, or with a mechanical demucilager/pulper that employs friction. The mucilage is rich in sugars and natural alcohols, contributing to the coffee's sweetness and body. While the mechanical method reduces waste and water usage, it often requires a follow-up soaking in clean water to ensure complete mucilage removal. The Kenyan washed process uniquely utilizes running spring water for sorting and cleaning.

DRYING THE COFFEE

Once the beans are free of mucilage and enclosed in their parchment, or pergamino, they are left to dry. This can be done on patios, raised African beds, or in parabolic sun dryers, similar to open-ended greenhouses. Large farms might use mechanical dryers, but they must carefully control the temperature to avoid damaging the crop. Mechanical drying works only for fully washed coffees, as any remaining mucilage would stick to the drum. Throughout the drying process, frequent turning or raking is vital to prevent rot, mold, or over-fermentation. The target moisture content for washed coffees is 10-12%. After reaching this level, the dried coffee rests for one to two months, known as reposado in Latin America, to mature before being dry milled/hulled for distribution.

This detailed process results in a crisp clean cup, featuring sweet delicate floral notes and medium to high acidity, depending on the region.