The washed process (also called the wet process) is where coffee truly comes alive. Once the cherries have been carefully hand-picked and delivered to the washing station, the real transformation begins.
The journey starts long before the cherries arrive at the station. In the fields, coffee farmers nurture their plants through seasons of growth, waiting for the perfect moment when the cherries turn a deep crimson red. This ripeness is crucial; it determines the quality of what comes next. Skilled pickers move through the rows, selecting only the ripest cherries by hand, leaving unripe fruit for later harvests.
At the washing station, the real work begins. The freshly picked cherries are fed into a pulping machine that removes the outer skin and most of the sticky fruit surrounding the bean. What remains is the bean still coated in a layer called mucilage: a sweet, slimy substance that must be removed. This is where fermentation comes in. The beans are placed in large tanks or channels filled with water, where naturally occurring bacteria and yeasts break down the mucilage over 24 to 72 hours, depending on temperature and altitude. This fermentation is delicate work; it requires careful monitoring to ensure the beans develop the right flavours without spoiling.
Once fermentation is complete, the beans are thoroughly washed in clean water to remove all remaining fruit and mucilage. Multiple rinses ensure nothing is left behind. The result is a clean bean, ready for the final stage: drying. The beans are then spread on raised beds or patios to dry in the sun, a process that can take two to four weeks. They're turned regularly to ensure even drying and prevent mould. When moisture content reaches the ideal level, the beans are ready to be hulled, sorted, and graded before their journey to roasters around the world.
The washed process demands precision at every step, but when executed well, it delivers exceptional clarity and consistency in every cup. A testament to the care invested from farm to your table.
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