What are we talking about when we talk about washed coffee?
Washed coffee refers to the process by which the two coffee seeds are separated from the husk and mucilage of the coffee cherry before drying.
This would be the technical (and very brief) definition of washed coffee, but for those unfamiliar with the world of specialty coffee, it may sound a bit cryptic and unclear. In this post, we'll try to explain it so you don't have any doubts about what it means when a coffee has gone through a "washed process" or "washed coffee."
We'll also discuss three other important methods of coffee processing, which we'll explain in depth in separate articles. These are the natural process, the honey process, and anaerobic fermentation . 
Ripe, freshly picked coffee cherries before processing
The different coffee processes
If we look at the package of a specialty coffee, we can see that it generally provides us with certain information. This information typically includes: origin, variety, altitude, tasting notes, and processing method (in this post , you can learn more about this information and how to recognize specialty coffee).
What we're interested in in this post is focusing on the type of processing. The type of coffee processing refers to the order and manner in which the different parts of the coffee cherry are separated, leaving the free, dry seeds, which is what we commonly refer to as green coffee (before roasting).
Depending on the order in which this happens, it will result in three different types of processes:
1. Washed process (also known as wet processing): The peel and mucilage are removed from the fruit using a pulper, then the seed is fermented and washed with water. The seeds are then left to dry.
2. Natural process (also known as dry processing): the coffee seeds are left to dry in the same cherry, and once dry, the seeds are separated from the pulp.
3. Honey process (also known as semi-washed or natural pulped): the skin and pulp of the cherry are separated but part of the mucilage is left and dried with it, which is then removed.
4. Anaerobic fermentation : This is not a process in its own right; we could consider it a sub-process that can be used with others, but due to its impact on the coffee's results, it deserves a separate article.
There are other processes and hundreds of intermediate variations with changes in fermentation times, drying times, shade, sun, oxygen-free chambers, CO2, etc. The possibilities for fermenting and/or processing coffee are endless, and each producer chooses the variables that best enhance and enhance their coffee.
Anatomy of a coffee cherry
Knowing the anatomy of a coffee cherry helps us understand the different coffee processes.
To fully understand what each process refers to, it's helpful to keep in mind the parts that make up a coffee cherry . This will help us understand the different processes, and how and why they have different results.
A coffee cherry can be divided into several layers concentric to the seeds (for easier understanding and reading we will not mention the botanical names, but rather those used in the coffee world):
- Peel (or pulp): the outer skin that covers and protects the cherry
- Mucilage: is the fleshy part of the coffee cherry, a layer of viscous texture between the pulp (shell) and the parchment/seed
- Parchment: a thin film between the mucilage and the seed that binds both seeds together
- Silver pellicle: thin silver layer that surrounds each seed
- Seed: The coffee seeds. A coffee cherry has two seeds (two coffee beans). In some cases, only one seed develops, which is called a "caracolillo" (little snail).
Phases of the washed coffee process
Coffee seeds once they have been pulped
There are two key moments for a coffee grower: the moment the cherries are picked, when they are at their peak ripeness, and the moment they are processed before being prepared for export.
Once the cherries are picked, the coffee grower receives them and must decide which process to use. Generally, washing stations or coffee growers themselves specialize in one type of process and always follow the same one. The washing process has three main phases: pulping, fermentation, and drying.
In this case we will focus on washed coffee and its phases:
1. Cherry sorting, the harvest . The sorting process begins with the harvest, but there's a second process by floating the cherries. Those that float are less firm and may have some defects, so they're set aside for lower-quality batches.
2. Pulp the cherry. Separate the skin from the seeds using a pulper and wash them with water.
3. Let the grains ferment . This is a critical moment. The seeds are left to ferment in water tanks for various periods of time, typically between 18 and 24 hours.
4. Drying . Once the seeds are clean and have reached the desired fermentation stage, they must be allowed to dry. This is usually done in raised beds or on a cement surface, in the sun or shade, and a mechanical dryer can also be used. The goal is to reduce and stabilize the moisture content of the seeds within the desired range, usually around 9-12%.
These are the stages of washing coffee processing. Although we could go into greater detail on each, this gives a general overview. The important thing to differentiate it from other processes is to remember that, in washed coffee, the beans are pulped practically at the time of harvesting, have a short fermentation time, and are then dried (only with the parchment).
How does the washing process affect the seed?
In the washed coffee process, the cherries are pulped and washed before drying.
Each type of coffee processing produces different tasting notes. This is because the seeds absorb more or less of the cherry's flavors and sugars once they've been picked, depending on the contact time between the two and the fermentation process that occurs.
In washed coffee, the beans are pulped as soon as they are picked. However, many washed coffee processes currently allow the cherry to rest and ferment for a period of time before pulping. The cherry begins to ferment as soon as it is picked from the plant, so the time it takes to pulp the beans will change the final profile in the cup. The natural sugars in the cherry begin to break down and ferment, transferring some of their organoleptic qualities to the bean.
But the true hallmark of washed coffees is generally that they are quickly depulped and left to ferment in water for a relatively short time, followed by a water wash (hence the name). As a result, we obtain flavor profiles that enhance the intrinsic flavors of the cherry and also highlight the qualities of the soil and climate where they were grown. Obviously, the professional and experienced hand of the coffee grower will ensure that each phase of the washing process is appropriate and enhances the final result.
Flavor profile of a washed coffee
Different coffee processes affect the tasting profile
Washed coffees are acclaimed for their "cleanliness" in the cup, with defined and highly recognizable flavors based on the botanical variety and growing area. These profiles boast clean, balanced acidity, and we could say that the impact of the process is milder, highlighting the intrinsic flavor of the botanical variety and terroir more.
The different and longer fermentation process of natural and honey coffees, for example, gives them fruitier notes and more body. On the other hand, what truly stands out in washed coffees is the bean itself, the seed/botanical variety, and everything it has to offer regarding its origin, variety, terroir, or altitude. We could say that the impact of the type of process is less noticeable. That's why many specialty coffee lovers consider it the purest process, the one that most highlights the qualities of each coffee.
This doesn't mean that natural, honey, or other coffee processes are better or worse; it's simply important to recognize that the process influences the cup profile. Coffee growers need to understand how each process affects the coffee to choose the one that best highlights its qualities.
And by learning about the different processes, you'll know what to expect from a coffee, and you'll also be able to recognize whether certain notes are due more to the coffee itself or more to the type of process. After all, there are excellent coffees from each of the processes, and it's a matter of taste.
