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Understanding Washed Coffee Beans and the Wash Processing Method

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 official account cafe_style) FrontStreet Coffee - Introduction to Washed Coffee Processing The washed processing method involves removing the peel and pulp from harvested coffee cherries, leaving the seeds and a layer of residual mucilage to be placed in water tanks for fermentation. The entire fermentation process typically takes only 24-30 hours. Compared to the natural drying method

For more professional coffee knowledge exchanges and coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee's Introduction to the Washed Processing Method

The washed processing method involves removing the skin and pulp from harvested coffee cherries, leaving only the seeds and a layer of residual mucilage, which are then placed in water tanks for fermentation. The entire fermentation process takes approximately 24-30 hours.

Compared to the natural processing method, the washed method offers significantly better quality control. During the washing process, defective beans floating on the water surface can be easily removed. The flavor is less likely to develop off-notes due to the short fermentation time, and the beans are thoroughly cleaned in water tanks after being completely stripped. As a result, the washed processing method presents a clean, flawless taste.

In fact, the washed method can be further divided into machine drying or sun drying in the later stages, and different regions have developed unique washing approaches.

First Wash and Fermentation

After coffee cherry harvesting, they first undergo water density sorting; this principle utilizes the density and quality differences of the coffee fruits themselves for screening. High-density (heavy) coffee beans will sink in water, while low-density coffee beans will float. Fully ripe, high-quality coffee fruits have higher density, and these are selected for further processing.

After selecting high-quality, sufficiently ripe fruits, the skin is removed, and the beans are washed and soaked to allow the pectin mucilage attached to the outer layer of the green beans to ferment. Pectin contains natural sugars and alcohols, which play a crucial role in developing the coffee's sweetness, acidity, and overall flavor profile.

The fermentation process lasts up to 24 hours, after which 80-90% of the pectin is removed, leaving only the flavor within the coffee beans.

In fact, the washed method can be further divided into machine drying or sun drying in the later stages, and different regions have developed unique washing approaches.

Second Wash and Fermentation

Next comes the second washing and fermentation process. After the coffee beans from the previous stage are thoroughly cleaned, they are soaked again in water for 12-24 hours. This process increases proteins and amino acids, creating complex and delicate layers of acidity in the coffee beans.

Finally, all remaining pectin is removed, and the coffee beans are moved to raised racks for sun drying. The drying time depends on weather conditions, typically requiring 5-10 days to complete.

Knowledge Point: Honey Processing Categories

According to the degree of pectin retention, honey processing is further divided into yellow honey, black honey, and other varieties.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research hall dedicated to sharing coffee knowledge with everyone. Our毫无保留的 sharing is purely to help more friends fall in love with coffee. Every month, we hold three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 6 years!