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Coffee Bean Washed Processing Method - Washed Processing for Clean, Clear, and Charming Fruity Aromas

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account: cafe_style) FrontStreet Coffee - Introduction to Washed Processing Method Washed processing requires special machinery and equipment as well as ample water supply. When properly processed, it can better highlight the unique characteristics of the coffee beans themselves. Moreover, the number of defective beans can be significantly removed during the washing process, making the coffee

For professional coffee knowledge exchange and more coffee bean information, please follow the Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee - Introduction to Washed Coffee Processing Method

Washed processing requires specialized machinery and abundant water resources. When properly processed, it can better highlight the unique characteristics of the coffee beans themselves. Additionally, defective beans can be largely removed during the washing process, further improving the quality of the coffee beans. The washed coffee process is widely used in Central and South American countries.

1. Pulp Removal

Using specialized equipment, the peel and partial pulp of the coffee fruit are removed. After processing, some pulp and mucilage remain on the parchment.

2. Fermentation

The parchment coffee with pulp and mucilage attached is soaked in water to allow the attached pulp and mucilage to ferment. After fermentation, the pulp and mucilage can be easily removed. Fermentation time is approximately 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 practice, some producers, to create new flavors, will soak the washed parchment coffee again in clean water pools for 3-6 hours.

4. Drying

The parchment-covered coffee beans are spread out on drying patios to dry, sometimes with the assistance of drying machines. When moisture content reaches 12%, the parchment coffee can be stored in warehouses. Parchment-covered coffee beans have a longer shelf life than beans with parchment removed.

When the coffee beans' moisture content is effectively reduced to 12.5%, the coffee beans are stored for export. Finally, before export, the dry parchment and the final layer of silver skin are removed using machinery. Then, steps such as cleaning, sorting, classification, grading, and packaging are completed.

Washed coffee beans can provide a cleaner taste without杂质 and have an appealing fruit aroma. Washed coffee beans tend to have a bluish-green or grayish-green color. The washed process yields coffee with a clear, bright taste that is free of impurities.

Naturally processed beans have rich and full flavors with very distinct and diverse layers, while washed beans have a very clean and refreshing taste with noticeable fruit acidity. Different processing methods give coffee beans unique aromas.

Knowledge Point: According to the degree of mucilage retention, honey processing is further divided into yellow honey, black honey, etc.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research house that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Additionally, we hold three low-discount coffee events every month, because FrontStreet Coffee wants to enable more friends to enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!