Washed Process

The washed process is often favoured by specialty roasters because it highlights the intrinsic qualities of the coffee seed rather than the influence of the fruit. By removing the skin and pulp before drying, we ensure a clean, high-clarity cup that reflects the true terroir of the region.

This method is the standard for high-altitude regions where water is plentiful and producers seek to highlight bright, complex acidity. You will find it used extensively across Colombia, Kenya, and Guatemala, as well as for many high-grade lots from Ethiopia.

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Expect a bright and sparkling acidity, a light to medium body, and high transparency in flavor notes. This process is perfect for highlighting floral, citrus, and delicate tea-like characteristics found in high-altitude origins.

Main Steps:

Harvesting only the ripest cherries at peak sugar content.
Mechanical pulping to strip away the outer skin and most of the fruit flesh.
Submerging the beans in fermentation tanks for 12 to 36 hours to break down the sticky mucilage.
Agitating and rinsing the beans with fresh water to ensure they are perfectly clean.
Drying on raised beds or patios until the moisture content reaches exactly 10 to 12 percent.

Featured Washed Process Coffees

Now that you’ve discovered what makes Washed coffee unique, experience it for yourself. These seasonal lots represent our freshest arrivals, showcasing the distinct characteristics of the Washed process method.

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