Wash Process
Wash Process – The Wet Processing Method is a crucial technique in producing high-quality coffee. Fresh coffee cherries are depulped and then soaked in water, where natural enzymes break down the mucilage layer over 18-24 hours. Once fermentation is complete, the beans are thoroughly washed and dried until they reach the optimal moisture content. Typically, the moisture level decreases from 40-50% to around 8-11%, depending on regional conditions.
This method effectively removes impurities, controls flavor development, and results in coffee with high brightness, balanced acidity, and a clean aftertaste. Due to its ability to highlight terroir characteristics, the washed process has become a widely adopted standard in the specialty coffee industry.