Coffee Processing - WASHED

The washed processing style, which gained significant popularity in the mid-1800s, owes much of its acclaim to Costa Rica. The Europeans, particularly the English, were enamored with the pristine and transparent cup characteristics that this method imparted. Washed coffee, synonymous with clarity and cleanliness, is sourced from diverse regions such as Central and South America, as well as select areas in Africa and Indonesia.

1. Initially, coffee undergoes a harvesting process, accomplished either manually or mechanically. Following this, the harvested cherries may undergo a "floating" stage in water to eliminate over-ripe cherries, leaves, sticks, or other unwanted debris. This method is effective in separating any improperly developed or damaged seeds, as they tend to float during this phase.
2. The "sinkers," referring to the heavier coffee cherries, are directed to the depulper, a specialized apparatus designed for the removal of the fruity flesh or pulp surrounding the coffee seed. This depulping process involves either a scraping mechanism that gently removes the fruit layer or a squeezing action, compelling the cherry's seed to pass through a screen.
3. Following the pulping stage, the coffee seeds retain a sticky mucilage coating. To dissolve this mucilage, the seeds undergo a soaking process in tanks lasting from 8 to 48 hours. In regions with colder climates or at higher altitudes, extended fermentation periods are necessary to ensure the thorough breakdown of the mucilage.
4. Coffee sets itself apart from certain other plants as its germination process commences once the seeds are detached from the cherry. Throughout the metabolic activities associated with germination, complex sugars are utilized, concurrently giving rise to the formation of amino acids and other compounds. This distinctive phenomenon significantly contributes to the diverse and nuanced flavors characteristic of washed coffee.
5. Double Washing or Double Fermentation is a prevalent technique in coffee processing, notably employed in African countries like Burundi, Rwanda, and Kenya. Following the initial pulping stage, the coffee undergoes a dry fermentation period lasting 8-12 hours without the addition of water. Subsequently, the beans are meticulously washed through a channel that sorts them based on density. The sorted beans then undergo a second phase of wet fermentation as they soak in tanks before being once again raked through a channel, completing the meticulous double washing process.
6. The surge in popularity of mechanically washed coffee can be attributed to its significantly lower water consumption. In contrast to the traditional tank soaking method, this process employs specialized equipment featuring high-speed rotors and water to efficiently eliminate the mucilage. The resulting flavors of this processing style resemble those of a washed coffee in terms of cleanliness but tend to exhibit a more subdued acidity.