Wave Washed
Wave Washed is a coffee processing method created by Pepe Jijón in Ecuador. The most distinctive feature of this method is the use of “thermal waves”, continuously alternating between warm and cold temperatures throughout the process instead of maintaining a fixed temperature as usual.
Ripe coffee cherries are harvested at their peak sweetness and undergo whole cherry fermentation for 3 days. On the 4th and 5th days, Mosto from the previous batch is added as a “starter culture” to guide the fermentation process. After dry pulping, the beans continue fermenting for 48 hours in a low-oxygen environment, then are quickly washed and dried for 40 days in darkness with alternating hot and cold temperature cycles.
These “thermal waves” help reduce thermal stress, keep the seed embryo alive, and preserve the flavor all the way to the final cup of coffee.