How are Washed Coffee Beans Processed_Processing Methods for Washed Coffee Beans_Characteristics of Washed Coffee Beans

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The Washed Process

The washed process originated in the 19th century and is also known as the "wet processing method."

The wastewater generated during the raw bean processing is considered a pollution source in the coffee industry. Nowadays, many regions are researching advanced technologies to recycle and filter the wastewater produced in this process.

A strictly controlled fermentation process enhances the acidity of washed coffee beans, which will be reflected in the final flavor of the coffee.

1. Washed Process

During the washing process, the peel and pulp of the fruit are separated from the coffee beans using special depulping machines. The coffee beans then enter fermentation tanks for fermentation treatment to make the mucilage no longer sticky. The sugars in the mucilage are broken down during the fermentation process. Depending on the fermentation method, the fermentation time typically ranges from 12 hours to 6 days (some growers use a shower system to ferment coffee beans. This method is known as the "Kenyan method" and usually lasts for several days). Deciding when to stop fermentation is extremely important. Once coffee is over-fermented, its taste becomes overly acidic. Once the sticky substances in the mucilage are completely broken down, large amounts of water are used to rinse them away (the wastewater generated during raw bean processing is considered a pollution source in the coffee industry. Nowadays, many regions are researching advanced technologies to recycle and filter the wastewater produced in this process). The washed process originated in the 19th century and is also known as the "wet processing method."

A strictly controlled fermentation process enhances the coffee's acidity, which will be reflected in the final flavor of the coffee. However, as long as the washing treatment is immediately performed after the fermentation process, the flavor of washed coffee beans can be enhanced with bright acidity.

2. Pulped Natural Process

This method is extremely common in Brazil. The pulped natural process is very similar to the washed process, with the difference being that the pulped natural method uses high-pressure washing machines to remove the mucilage from the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and become local monopolies in pulped natural processing. This method uses far less water than the washed process, so some people习惯称之为 call it the "Semi-Dry" method. Since there is no fermentation, the coffee beans do not face (or face extremely low) fermentation risks, and the overall quality of the coffee is more consistent. Unfortunately, because there is no fermentation, the flavor tends to be flat. Therefore, growers do not use the pulped natural method for ultra-high-quality coffee beans. Most raw bean purchasing companies also rarely buy coffee processed by the pulped natural method due to acidity.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473