Washed Process (Wet Process)

The washed (wet) process mechanically removes the cherry skin and pulp, then ferments the parchment-covered bean in water tanks for 12-72 hours to dissolve residual mucilage. After fermentation, beans are washed clean and sun-dried. This separates the bean from any fruit influence early in processing, producing cups that express terroir and variety with maximum clarity: bright acidity, clean finish, transparent flavor structure. Ethiopian washed coffees (Yirgacheffe, Guji) are the global benchmark for washed process elegance.