6 Steps to the Washed Coffee Process

6 Steps to the washed process:

1. Initial Preparation: The process begins by removing the outer skin (pulp) of the coffee cherry, which is done using a depulper machine. This exposes the coffee beans, which are still covered in a layer of mucilage, a sticky substance.
2. Fermentation: After depulping, the beans are usually placed in water tanks for fermentation. During this stage, the mucilage is broken down by natural enzymes or microbes. Fermentation can last from 12 to 72 hours, depending on the climate and desired outcome. Agitation in the tanks helps to remove the remaining mucilage.
3. Washing: After fermentation, the beans are thoroughly washed in clean water to remove any remaining mucilage.
4. Drying: The washed beans are then spread out to dry, either in the sun on raised beds or patios or using mechanical dryers. They are dried to a moisture content of about 10-12%.
5. Hulling: Once dried, the beans still have a parchment layer, which is removed through a process called hulling. This reveals the green coffee beans.
6. Sorting and Packaging: Finally, the beans are sorted by size, density, and color, and defective beans are removed before packaging and shipment.