What is Washed Process Coffee?
For Washed coffee, also called wet-processed coffee, cherries are depulped after harvest to remove the skin and most of the pulp, then fermented to break down the remaining mucilage before being thoroughly washed and dried. This method tends to produce coffees with clarity, brightness, and a clean expression of varietal and terroir characteristics.
The specifics of the process can vary significantly by origin and infrastructure. In Colombia, for example, farmers often manage processing on their own farms, controlling timing and environmental conditions directly. In Ethiopia or Kenya, cherries are commonly delivered to communal washing stations, where the scale and local practices influence fermentation management and drying approaches.
Why the (Washed) Processing choice matters
Cup clarity and expression
Washed processing removes the fruit early and carefully manages fermentation, which minimizes uncontrolled flavours from the mucilage. This produces coffees with pronounced clarity, bright acidity, and a transparent expression of varietal and terroir characteristics.
Enhanced quality control
By separating the pulp and managing fermentation under controlled conditions, producers can sort and grade beans more effectively. This allows for greater traceability and ensures that only the highest-quality lots reach specialty markets.
Consistency and market suitability
The controlled nature of the washed process supports consistency in both cup profile and drying outcomes. These coffees are often preferred by specialty roasters for their balance, versatility, and reliability across different brewing methods.
Where Nordic Approach fits in
Washed processing varies widely by origin, infrastructure, and producer expertise. In regions such as Colombia, Central America, and parts of Africa, washed coffees are often the most common processing method because the climate, farm size, and processing facilities support controlled fermentation and drying.
At Nordic Approach, we evaluate washed coffees based on execution and cup quality rather than processing type alone. We work closely with producers to optimize fermentation times, washing protocols, and drying methods, ensuring each lot achieves clarity, balance, and consistency in the cup.
FAQ about Washed Process Coffee
Q1: How does washed coffee compare to natural (dry process) coffee?
A1: Washed coffees generally produce a brighter, cleaner cup with more pronounced clarity and acidity, and they tend to have fewer fermented or “funky” notes.
Q2: Does washed processing use more water?
A2: Yes, washed (wet) processing is generally more water-intensive than natural or honey methods, making sustainable water management a key consideration in many producing regions. Many of our partners have implemented measures to reduce water use, such as recirculating water during fermentation or using eco-pulpers that require significantly less water. For example, at Kariani Coffee Factory in Kenya, farmers deliver only fully ripe cherries, which are pulped, fermented, and washed before drying on modern raised beds.
Q3: Which origins are best known for washed coffees?
A3: Ethiopia, Kenya, and Colombia are perhaps the most globally recognised, but the majority of coffees from Central America, Peru, and much of East Africa are also processed using the washed method.
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Other types of processing
Natural Processed Coffee
Honey Process
Anaerobic Fermentation
Carbonic Maceration