If you’re just stepping into the world of specialty coffee, get ready—there’s a lot more to your morning cup than just a caffeine fix. Words like “washed,” “natural,” and “honey process” get thrown around, but what do they actually mean? Let’s start with the washed process—because when it comes to clean, crisp, no-BS coffee, this method reigns supreme.

UNDERSTANDING THE BASICS.

Before we delve into the washed process, let's step back and grasp the fundamentals of coffee processing. After coffee cherries are harvested, they undergo a processing method to remove the pulp and reveal the seeds—what we commonly call coffee beans.

THE PROCESS.

The washed process, also known as the wet process, is one of the most widely used methods in the coffee industry. It's a meticulous procedure that involves several steps:

Harvesting: Ripe coffee cherries are selectively picked by hand to ensure quality.

Depulping: The outer skin and pulp of the cherries are mechanically removed, leaving the beans intact.

Fermentation: The beans are soaked in water to ferment, loosening the mucilage—the sticky layer surrounding the beans. Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage.

Drying: The clean beans are then dried under the sun or using mechanical dryers until they reach the optimal moisture content.

Milling and Sorting: Once dried, the beans undergo milling to remove the parchment layer, followed by sorting to remove any defects.

THE IMPACT.

The washed process is favored by many specialty coffee producers because of its ability to highlight the inherent qualities of the beans. By removing the fruity pulp early in the process, the washed method allows for greater control over the fermentation stage, resulting in a cleaner and more defined flavor profile. Washed coffees often exhibit bright acidity, floral notes, and a pronounced clarity, making them a favorite among coffee enthusiasts seeking complexity and balance in their cup.