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What is Coffee Wash Processing: Introduction to La Esmeralda Geisha Wash Process Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style). FrontStreet Coffee's La Esmeralda Washed Red Label Geisha Coffee Introduction. Wash Processing. Coffee washing method began in the mid-18th century. The washing process first removes the flesh from coffee cherries (red cherries), then uses fermentation tanks to remove the mucilage remaining on the inner parchment, and after the beans are cleaned and added

FrontStreet Coffee's Hacienda La Esmeralda Washed Red Label Geisha Coffee Introduction

Washed Processing

Coffee washing began in the mid-18th century. The washing process first removes the pulp from coffee cherries, then uses fermentation tanks to remove the mucilage remaining on the parchment, followed by washing and drying the beans. The difference between washed and unwashed methods lies in that unwashed methods dry the cherries first before removing the pulp, while washed methods remove the pulp before drying.

Washed processing removes impurities (stones or debris) and defective beans through each step, resulting in uniform appearance of green beans and generally recognized high quality, with trading prices higher than coffee processed by natural drying methods.

However, the more detailed the work division, the more procedures are required in operation and hygiene management, and the higher the risk. Therefore, washed processing does not necessarily equal high quality. The biggest disadvantage of washed coffee is that during fermentation, coffee beans easily absorb fermentation odors. Some coffee connoisseurs point out: "One fermented bean can ruin 50 grams of beans." The vast majority of beans absorb fermentation flavors because fermentation tanks lack proper management and maintenance. Soaking coffee beans with mucilage on their parchment in fermentation tanks overnight can remove the mucilage. But if microorganisms in the fermentation tanks change, it can cause coffee beans to absorb fermentation odors.

Esmeralda Special Selection

Geisha from Esmeralda Special batches can only be purchased through the estate's annual cupping competition. Hacienda La Esmeralda holds independent auctions, and basically all coffees participating in the auctions are Geisha.

Hacienda La Esmeralda first divides by planting plots, then subdivides each plot into small batches for auction. Only Geisha batches that the estate offers for independent auction can use the Esmeralda Special name. Since 2013, Esmeralda Special has had nine batches.

Jaramillo Region

The [Washed Red Label Geisha] comes from the Jaramillo plot.

Jaramillo can be said to be the most renowned plot in Hacienda La Esmeralda, with an average altitude of over 1650m. It is the discovery and cultivation site of the Geisha that won the championship in the 2004 BOP competition. The Jaramillo plot is enveloped by a unique climate formed by humid and cold air from the mountains, which allows Geisha to fully absorb natural essence and emit fragrance during its growth period.