What is Washed Process Coffee?
Washed coffee, also called the wet process, is one of the most common processing methods in specialty coffee. After harvest, cherries are pulped to remove skin and pulp, fermented to break down mucilage, washed clean, and then dried. The result is a cup that highlights the bean’s intrinsic qualities: bright, clean, and transparent flavours that showcase terroir and variety with clarity.
The way this process is carried out can look quite different depending on origin—for example, a farmer in Colombia might manage fermentation on their own farm, while in Ethiopia, cherries are often delivered to a communal washing station. These regional differences shape flavour in distinct ways. You can dive into the specifics for each origin here:
Why washed processing matters
Clarity in the cup: Washed coffees are often prized for their acidity, complexity, and distinct origin character.
Quality control: Fermentation and washing allow producers to separate higher-quality lots, improving traceability.
Market preference: Many specialty roasters rely on washed coffees for their balance, consistency, and versatility.
Where Nordic Approach fits in
At Nordic Approach, we specialize in sourcing washed coffees from across Latin America, Africa, and Asia. We work with producers to refine fermentation times, washing protocols, and drying techniques—ensuring the coffees meet the highest specialty standards while maintaining traceability and sustainability.
FAQ about Washed Process Coffee
Q1: How does washed coffee compare to natural (dry process) coffee?
A1: Washed coffees typically deliver a brighter, cleaner cup, while naturals bring more fruit-forward intensity and heavier body.
Q2: Does washed processing use more water?
A2: Yes, washed (wet) processing is more water-intensive, which makes sustainable water management critical, especially in regions facing scarcity. Some producers are taking active steps to conserve water. For example, at our partner Kariani Coffee Factory in Kenya, water is recirculated during processing, reducing waste while maintaining high-quality coffee. Farmers deliver only fully ripe cherries, which are pulped, fermented, and washed before drying on raised beds. These careful practices balance sustainability with flavour, and experiments with fermentation times allow producers to explore unique profiles.
Q3: Which origins are best known for washed coffees?
A3: Origins like Ethiopia, Kenya and Colombia are globally recognized for their washed coffee profiles.