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What is the Washed Coffee Bean Process? Washed Processing Method Creates Clean and Clear Flavor Profile

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 - Introduction to Washed Processed Coffee Coffee washing method originated in the mid-18th century. The washing process first removes the pulp from coffee cherries (red cherries), then uses fermentation tanks to remove the mucilage remaining on the parchment, and the beans are cleaned and then dried. Non-washed and washed

FrontStreet Coffee - Introduction to Washed Process Coffee

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Coffee washing process began in the mid-18th century. The washing process first removes the pulp from the coffee fruit (red cherries), then uses fermentation tanks to remove the mucilage remaining on the parchment, and the beans are cleaned and then dried. The difference between non-washed and washed methods is that non-washed methods remove the pulp after drying, while washed methods remove the pulp before drying.

The washed process can remove impurities (stones or garbage) and defective beans through each step, so the appearance of green beans is uniform, generally considered to be of high quality, and the trading price is higher than coffee beans processed by natural drying methods. Washed processed coffee beans have fresh floral aromas, fruit acidity, clean and clear mouthfeel, and bright acidity.

Additionally, the equipment cost of coffee washing is relatively high, the washing steps are quite labor-intensive, and the production cost is relatively increased.

Washing Process Steps:

1. Bean selection: Place harvested fruits in a water tank filled with water, soaking for about 24 hours. During this time, mature fruits will sink, while unripe and overripe fruits will float and can be removed.

2. Pulp removal: Use machines to remove the skin and pulp, leaving only coffee beans wrapped in parchment. At this point, there is still a layer of mucilage on the outside of the beans, and the washing process is to clean this mucilage.

3. Fermentation: The mucilage adheres strongly and is not easy to remove, must be placed in a tank for about 18-36 hours to ferment and decompose the mucilage. There are two fermentation methods: wet fermentation and dry fermentation. As the name suggests, the former adds water, the latter does not. During the fermentation process, the seeds and internal pulp undergo special changes, which is the step that most affects coffee flavor in the washing process. Some farms add hot water or enzymes to speed up fermentation, which negatively affects coffee bean quality and is not welcomed by specialty coffee enthusiasts.

4. Washing: Farms using the washing process must build washing tanks and be able to introduce continuous fresh water. During processing, the fermented beans are placed in the tank, moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until smooth and clean.

5. Drying: After washing, the coffee beans are still wrapped in parchment with a moisture content of 50%, must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, become moldy and spoiled. The better processing method is sun drying, although it takes 1-3 weeks, the flavor is excellent and quite popular. Additionally, some places use machine drying, greatly reducing processing time, making the flavor inferior to sun-dried coffee.

6. Hulling: Dried beans can be stored in warehouses or sent to factories for hulling to remove parchment and silver skin.

7. Selection and grading: Like the natural drying method, washed coffee also undergoes selection and grading processes to remove defective beans and ensure better quality, then sold to exporters worldwide.

Knowledge Point

Ethiopia holds a pioneering position in the coffee world, it is the birthplace of Arabica beans and currently the largest Arabica-producing country in Africa. The Kaffa Forest in Ethiopia is known as the "coffee gene pool."

Conclusion

In short: FrontStreet Coffee is a specialty coffee research center, happy to share coffee knowledge with everyone. We share without reservation just to let more friends fall in love with coffee, and there are 3 low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has been FrontStreet Coffee's mission for 6 years!

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