Washed coffee, also known as the wet process, delivers a wonderfully clear flavor with lively acidity. The cherries are first de-pulped and fermented in water, producing a bright and clean taste. It’s perfect for those who appreciate a refined, balanced cup.
Deze koffiebonen hebben een rijke, volle smaak met tonen van pure chocolade en noten. Perfecte balans tussen aciditeit en bitterheid. Ideaal voor espresso of cappuccino. Absolute aanrader!
Intense en complexe smaak met fruitige accenten en een vleugje kruidigheid. Creëert een romige crema en een lange nasmaak. Een must-try voor elke koffieliefhebber!
Washed coffee, often referred to as the wet process, involves removing the outer skin and much of the fruit pulp from freshly picked coffee cherries right away. After this initial step, the beans are immersed in water for fermentation—usually lasting between 12 and 36 hours—so natural microbes can break down any remaining sticky residue. Once fully washed, the parchment-covered beans are dried, revealing a vibrant flavor that highlights the bean’s intrinsic qualities.
Directly after harvesting, ripe cherries are fed through a depulper that strips off the skin and most of the pulp. The beans, still coated with a thin layer of mucilage, are then placed in water-filled tanks where fermentation occurs. This phase dissolves the remaining fruit, ensuring a clean finish. Following fermentation, the beans are rinsed thoroughly and laid out to dry—traditionally on patios or raised beds, aiming for a final moisture content of roughly 10–12%.
Washed coffee is known for its clear, crisp taste profile. Compared to naturally processed beans, where the fruit remains on the seed throughout drying, washed coffees focus on lively acidity and light-bodied notes. Countries like Colombia and Kenya are famous for using this method to highlight sparkling citrus or floral accents in their beans, reflecting each region’s unique terroir.
Those who enjoy a balanced cup brimming with bright acidity often fall in love with washed coffee. Expect lively, pointed flavor notes such as lemon, orange, or subtle jasmine—plus a lighter mouthfeel. Because the fruit pulp is washed away early, the bean’s natural nuances step forward, resulting in a refined but refreshing cup.
Pour-over and filter techniques are ideal for showcasing the crisp notes of washed coffee. Devices like the Hario V60 or Kalita Wave accentuate the floral and fruity hints, especially if you choose a light or medium roast. Espresso fans can try a slightly shorter extraction time at around 93 °C (200 °F) to prevent the acidity from overpowering the cup.
Freshly ground beans make a world of difference. A slightly finer grind for pour-over can help bring out those vibrant top notes, while filtered water ensures no off-flavors creep in. Tweak the grind and brew time in small increments to strike the perfect balance of sweetness, acidity, and clarity.
Washed processing has been popular in many coffee-growing regions for decades. In places like Costa Rica, producers switched to the wet process in the mid-1800s to enhance quality and uniformity, tapping into a market that prized clearer-tasting coffees. Today, multiple variations exist on this method, but the essence remains: an emphasis on crisp, lively flavors that reflect the bean’s true origin.
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