Washed Coffee Bean Process Introduction and Flavor Profile of Colombia Washed Geisha Pour-Over

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FrontStreet Coffee - Colombian Washed Coffee and Wash Processing Process Sharing

1. Depulping

Use specialized equipment to remove the skin and part of the pulp from the coffee fruit. After processing, some pulp and mucilage still remain on the parchment.

2. Fermentation

Soak the parchment coffee with pulp and mucilage attached on the surface in water to allow the attached pulp and mucilage to ferment. The fermented pulp and mucilage can be easily removed. Fermentation time is about 24 hours.

3. Washing

The fermented parchment coffee is washed in flowing water channels to remove the pulp and mucilage attached to the parchment. In production practice, some producers will soak the washed parchment coffee again in clean water pools for 3-6 hours to create new flavors.

4. Drying

Spread the coffee beans with parchment on drying fields to dry, sometimes using dryers for drying. When the moisture content reaches 12%, the parchment coffee can be stored in the warehouse. Coffee beans with parchment have a longer shelf life than those without parchment.

When the coffee bean moisture content is effectively reduced to 12.5%, the coffee beans will be stored and await export. Finally, before coffee export, machines are used to remove the dry parchment and the final layer of silver skin. Then, steps such as cleaning, screening, sorting, grading, and packaging are performed.

Washed coffee beans can provide a cleaner taste without off-flavors and have charming fruit aromas. Washed coffee beans will tend to be blue-green or gray-green in color. The taste of coffee from the washing process is clearer, more vibrant, and without off-flavors.

【Colombia·San Pedro Estate Geisha】

Country: Colombia

Region: Tolima

Altitude: 1,860M

Processing Method: Washed processing

Grade: SUPREMO

Variety: Geisha

Brewing: Water temperature 90°C, water-to-coffee ratio 1:15, grind size BG-6S, V60 dripper, water-to-coffee ratio 1:15, first pour 30g, bloom for 28s-30s, second pour 125g water and stop, third pour to 220g water, discard the tail section water, extraction time about 1:55s.

Flavor: Distinct tea aroma and floral notes, with citrus, starfruit, and orange flavors when sipped, oolong tea and honey aftertaste.

Knowledge Extension: Tolima is adjacent to Huila and Cauca. Here, the north-south Andes Mountains (M. Andes) and Cordillera Mountains (M. Cordillera) run through, and between these two famous mountain systems flows the Magdalena River (R. Magdalena) from south to north.

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