Processing Methods
Washed Process
A coffee processing method where the fruit skin and mucilage are mechanically removed and fermented away before drying, producing clean, bright, and acidity-forward cups. The washed method is dominant in Central America, East Africa, and Colombia.
Vertieft
After pulping, beans ferment in water tanks for 12-72 hours until enzymes break down the sticky mucilage layer. The beans are then washed in clean water channels and dried on raised beds or patios to 10-12% moisture. Washed coffees are prized for their clarity, allowing terroir and varietal character to shine without fruit-forward fermentation flavors. The process requires significant water resources, making it costlier and less environmentally sustainable than dry methods.
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