The washing process is a key element to the flavor and quality of your coffee. There are several processes, each with different pros and cons.

Washed Coffee
Washed coffee, or the wet process, is the modern way many roasters prepare coffee, however the process itself has been used for decades.

When coffee is washed, the first thing that occurs is the outer layer of the “coffee cherry” is removed. This leaves the bean with it’s mucilage still attached, a thick substance that’s found around many plants. The bean is left to ferment for more than two days before it’s washed a final time.

While this is a new method of coffee cleaning, the washed coffee method produced high quality coffee!

Semi-washed Coffee
Semi-washed coffee refers to coffee that’s only washed up to a point. Once the coffee cherry is picked and washed, the outer layer of skin is removed the “pulp” is laid out to dry and the beans are then removed.

Why semi-wash? This process combines two things; the bold taste of unwashed coffee, with the acidic coffee that’s a result of washed coffee.

Washed coffees are known to have a cleaner taste, resulting in a more acidic cup. Why? Well the acetic acid that develops when the coffee pulp sugars, interact with the environment within the fermentation tanks. However, it’s important to be careful and cognizant of the pH levels during the fermentation process, as the acid can multiply resulting in a vinegary cup of coffee.

Unwashed Coffee
Yes, we know this technically isn’t a wash but it is a conscious choice for many coffee connoisseurs. Unwashed coffee, also known as the dry process, is the oldest method of preparation for coffee, dating back hundreds of years. Organizations that use this process, often pick the coffee cherry, wash them lightly and dried in the sun. Once completely dry the coffee seed is removed from the now fermented cherry. This is a complicated process that leads to a full-bodied cup that’s smooth and complex in flavor.