Washing process
Process for obtaining washed coffee
The grains are collected (usually by hand) and then sorted to remove leaves, green or unripe grains, stones and any other impurities or dirt that may have been mixed in during harvesting.
The next step is to separate the pulp or husk from the beans inside the cherry. This process is known as pulping and is done with a machine that squeezes the cherries between fixed and moving plates. The husk is left on one side and the beans on the other. The beans, now without their outer husk, are coated in a viscous substance known as mucilage or coffee honey.
In the washing process, the mucilage is completely removed, and for this, the grains are placed in fermentation piles until the mucilage that coats the parchment loses its mucous texture and acquires a rougher feel.
For most coffees, it takes between 12 and 24 hours for the mucilage to be completely removed. This also depends on the ambient temperature, the thickness of the mucilaginous layer, and the concentration of enzymes.
Then it goes to the drying stage, the coffee is dried either in the sun, or in a mechanical dryer or by combining both methods.
Sun-drying is done on large, smooth brick or cement surfaces called drying patios or movable wooden beds (sieves). The grains are spread in layers between 2 cm and 10 cm thick and turned frequently to ensure even drying. Sun-drying should take 5 to 10 days, depending on the temperature and humidity.
On large plantations where, at the height of the harvest, there may be far more coffee than can be effectively dried on the terraces, it becomes necessary to use hot air drying machines. However, the process requires great care to achieve satisfactory and economical drying without compromising quality.
Qualities that washing brings to coffee
The flavor attributes of washed coffees are lighter body, cleaner cups, more fruity and floral flavors, and brighter or more intense acidity.
Most countries known for the acidity of their coffees process their coffee using the washed method to preserve these characteristics.
