In the washed process the cherry's skin and pulp are removed before drying, and the sticky mucilage is dissolved away in fermentation tanks or channels. With the fruit gone, nothing stands between you and the bean: washed coffees are the cleanest and most transparent expression of a variety and its terroir. This is why washed lots are prized for showing off acidity and origin character — and why a flawed bean has nowhere to hide.
How it works, step by step
- 1Pick ripe cherries
- 2Pulp off the skin and fruit
- 3Ferment to break down the sticky mucilage
- 4Wash clean with water
- 5Dry the bare parchment
