WASHED

COFFEE PROCESSING

Washed Processis the art of precision—where clarity and brightness take center stage. In this meticulous method, coffee cherries are depulped, fully fermented, and washed to remove the sticky mucilage, allowing the bean’s intrinsic qualities to shine. Stripped of external influences, the result is a crisp, clean cup with vibrant acidity, refined sweetness, and a true expression of its terroir. It is the process of choice for those who seek purity in every sip.

  • Crisp & Vibrant Acidity
  • Refined Sweetness
  • Well-Defined Flavors
  • Light to Medium Body

Overall, a washed coffee is elegant, structured, and precise—perfect for those who appreciate clarity and complexity in every sip.

The Harvest Story

A journey shaped by patience, passion, and the rhythm of nature—where every sip carries the story of its beginning.

Harvesting

Goal: Select only ripe cherries for consistent quality.

  • Cherries are handpicked to ensure only the ripest, sweetest fruit is processed.
  • Selective picking prevents underripe (sour) and overripe (boozy) cherries from affecting the final flavor.
Sorting & Cleaning

Goal: Remove defects and debris.

  • Cherries are floated in water tanks: ripe cherries sink, while defective ones float and are removed.
  • Additional manual sorting eliminates any dirt, twigs, or underripe fruit to maintain cleanliness and quality.
Pulping

Goal: Strip the fruit skin from the beans.

  • Cherries are fed into a pulping machine that removes the outer skin (exocarp) while leaving the sticky mucilage intact.
  • Proper pulping ensures minimal damage to the beans while preserving their quality.
Fermentation

Goal: Break down sticky mucilage.

  • Beans with mucilage are placed in fermentation tanks for 12-72 hours.
  • Fermentation may be done with or without water, depending on the region and desired flavor profile.
  • Producers monitor the process closely to avoid over-fermentation, which can introduce sour or off flavors.
Washing

Goal: Ensure beans are completely clean.

  • After fermentation, beans are thoroughly washed in water channels or tanks.
  • Heavier, high-quality beans sink, while defective ones float and are removed.
  • Scrubbing machines may be used to completely remove residual mucilage, ensuring a clean and vibrant cup profile.
Drying

Goal: Stabilize moisture for safe storage.

  • Beans are spread in thin layers on raised beds, patios, or in mechanical dryers, depending on the climate.
  • Regular turning prevents mold and ensures even drying.
  • The beans are dried to 10-12% moisture content over 7-20 days, depending on the method used.
Hulling

Goal: Expose the green coffee beans.

  • The dried parchment (endocarp) is removed using a hulling machine, revealing the green coffee beans.
  • Any remaining defective beans are removed through manual sorting or color sorting machines for uniformity.
Storage

Goal: Preserve quality before export or roasting.

  • Green beans are stored in jute bags lined with GrainPro or other hermetic liners to protect them from moisture, pests, and contamination.
  • Proper storage ensures the coffee retains its clean and bright flavor profile until it is ready for use.