Collection: Washed Process Coffee

The washed process originated in Latin America but is often used in Africa, Central, and South America (with the exception of Brazil where it is uncommon.)

The profile of Washed coffees is characterized by clean and articulate flavors, along with caramel or sugary sweetness. The fruit acidity can vary depending on other factors, and these coffees are capable of exhibiting bright and crisp notes.

Frequently, the term "fermentation" is misused in this process. Fermentation actually begins when microorganisms start metabolizing sugars in the fruit, which can occur when an access point is created during picking. Fermentation in Washed coffees requires either fruit material (mucilage) or a certain moisture level (11%) to serve as a fuel source.

In the coffee industry, the "length of fermentation" refers to the time when coffee is piled in tanks or submerged in water to regulate microorganism access to the fruit material. "Open" or "dry fermentation" describes coffees that are depulped and left in open-air tanks with their mucilage for up to 24 hours. "Underwater" or "wet fermentation" can take longer, depending on climate, water quality, and microorganism activity.