Washed processing emerged after the 18th century and is more commonly used in rainy regions. The pulp is first removed, and the beans are soaked in water for 16 to 36 hours to ferment. The mucilage layer is then thoroughly washed off before the beans are sun-dried for 1-3 weeks.
This processing method yields a clean, refreshing coffee with distinct fruit acidity, and in some regions, clear floral and nutty notes, resembling a cup of pure mountain spring water.
Washed Process | Pursuing Clean Fruit Acidity
