Arabica Bean Processing Method Green Bean Processing Semi-washed Processing Method Peru Washed Processing

Semi-Washed Method

The semi-washed method involves first removing the outer skin with water, then sun-drying the beans. This is a relatively new and quite rare method that only works in specific regions of certain countries with sufficiently long drying periods. Coffee processed this way ends up sticky, and the mucilage isn't removed through fermentation in tanks. Therefore, semi-washed processed coffee combines characteristics of both washed and dry processing methods. Such coffee offers excellent acidity, sweetness, flavor, and aroma; however, its taste profile is not as intense as coffee produced through purely dry or washed methods.

Washed Method (Wet Method)

The washed method produces coffee with good luster, few foreign impurities, and slightly better acidity. This method is used in Colombia, Mexico, and Guatemala. The disadvantage is that improper timing during processing can produce unpleasant odors and distinctive sour flavors.

Harvested coffee cherries include perfectly ripe, overripe, and unripe ones, all mixed together. Without separating these cherries for different processing, the resulting coffee quality would be undrinkable due to many poor-tasting impurities. Therefore, these coffee cherries must first be washed clean and placed in large water-filled tanks for preliminary sorting. The best coffee beans have higher density and sink in water, while overripe cherries float, making them easy to separate.

The outer fruit pulp of the cherries is removed, then they are soaked in large water-filled tanks. After fermentation processing, washed coffee develops a distinctive bright, clear flavor. The fermented coffee beans are then washed with clean water, drained, and dried in sunlight or using machines. Finally, a hulling machine removes the parchment and silver skin, allowing the beans to be sorted and graded into different levels of green coffee.

Dry Method

The dry method produces coffee with gentle acidity and balanced bitterness. This method is used in Brazil, Ethiopia, and Yemen. The disadvantage is that it's easily affected by weather conditions, with higher chances of defective beans and foreign matter mixing in.

Coffee is either naturally dried on patios or machine-dried, or sometimes both methods are combined. The processing involves spreading coffee cherries widely on drying grounds for two weeks, raking them several times daily to ensure even drying. When dried, the beans separate from their outer skins, and hulling machines remove the dried fruit pulp and parchment. The beans are then sorted and graded into different levels.

Both washed and dry methods can produce the highest quality coffee. Washed coffee generally has more prominent acidity and consistent flavors; dry-processed coffee has lower acidity and more variable flavor profiles. Countries like Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii use washed methods. Countries including Brazil, Ethiopia, and Indonesia produce mostly dry-processed coffee.

Coffee sorting and grading are determined by bean size and density, as well as the number of defective beans per pound. Like the finest wines, professional coffee production involves careful processing and selection that reflects in bean quality, as the product bears unique characteristics representing its origin, climate, and growers.

Product Information

Product Name: FrontStreet Coffee Peru Washed Cajamarca Peru FTO SOLY CAFE

Country: Peru

Region: Cajamarca

Altitude: 1800-2000 meters

Processing Method: Washed

Varieties: Typica, Caturra, Bourbon, Catuai

Producer: SOLY COOPERATIVE

Flavor Profile: Nuts, Caramel, Cream

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473