Washed Processing

What is washed processing?

In washed (or wet) processing, the outer fruit of the coffee cherry is mechanically depulped before the seed is fermented in water to remove the sticky mucilage layer, then washed and dried on raised beds.

The result is a cup that tends to be clean, clear, and acid-forward — sugars and fermentation flavors get rinsed away, and origin character shines through.

Step by step

1. Sorting — ripe red cherries are floated; under-ripes and floaters are discarded.
2. Depulping — a depulper presses the cherry skin and most of the fruit away from the seed.
3. Fermentation — seeds rest in clean-water tanks for 12–36 hours so enzymes break down the sticky mucilage.
4. Washing — channels move the seeds and rinse away the loosened mucilage.
5. Drying — beans dry on raised beds or patios for 1–3 weeks down to ~11% moisture.

What it tastes like

Expect crisp acidity, lighter body, and well-defined flavor notes — citrus, floral, and clean fruit are common signatures of washed Ethiopian and Kenyan coffees.

Try a quick V60 to taste the effect