What Are Washed Coffee Beans_ The Difference Between Washed and Natural Processing Methods

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●Washed Method

In the washed process, the fruit's skin and pulp are separated from the coffee beans through special depulping machines. The coffee beans then enter fermentation tanks for fermentation treatment to make the mucilage no longer slippery. The sugars in the mucilage are broken down during the fermentation process. Depending on the fermentation technique, fermentation time typically ranges from 12 hours to 6 days (some growers use water spray systems to ferment coffee beans. This method is called the "Kenyan method" and usually lasts for several days).

Determining when to stop fermentation is extremely important. Once coffee is over-fermented, its taste becomes excessively sour. Once the sticky substances in the mucilage are completely broken down, large amounts of water are used to rinse them away (wastewater generated during green bean processing is considered a pollution source in the coffee industry. Today, many regions are researching advanced technologies to recycle and filter wastewater from this process). The washed method originated in the 19th century and is also known as "wet processing."

A strictly controlled fermentation process enhances the acidity of washed coffee beans, which will be reflected in the final flavor of the coffee. However, as long as the washed treatment is performed immediately after the fermentation process, the flavor of washed coffee beans can be improved and will have bright acidity.

●Natural Washed Method

This method is extremely common in Brazil. The natural washed method is very similar to the washed method, with the difference being that the natural washed method uses high-pressure washing machines to remove the mucilage from the coffee surface, thereby skipping the fermentation process. Several coffee green bean processing companies in Brazil and Colombia have patented this method and have become local natural washed processing monopolies. This method uses much less water than the washed method, so some people refer to it as "Semi-Dry." Since it doesn't undergo fermentation, the coffee beans have no (or only extremely low) fermentation risk, and the overall quality of the coffee is more consistent.

But unfortunately, natural washed coffee beans tend to have a bland flavor due to the lack of fermentation. Therefore, growers do not use the natural washed method for super high-quality coffee beans. Most green bean purchasing companies also rarely buy coffee beans processed by the natural washed method.

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