Washed (Wet Process)

Clean, bright acidity, clarity of terroir and varietal character. Citrus, floral, and tea-like notes are common. Body tends to be lighter than natural-processed coffees.

The most widely used method for specialty coffee. After picking, the cherry skin and pulp are mechanically removed, and the mucilage-coated parchment is fermented in water tanks for 12-72 hours to break down the remaining fruit layer. The beans are then washed clean and dried on raised beds or patios. Washed processing produces the cleanest expression of terroir and varietal character, with bright acidity and clarity in the cup. It requires significant water infrastructure and careful fermentation monitoring.