Be Washed!

No, washed coffee has nothing to do with a state of purity.

Once a coffee cherry is picked and hulled, several layers of fruity membrane still envolope the bean. There’s the mucilage (a sweet, sticky white membrate that that envelopes the bean), the “parchment” (a papery layer of fruit underneath) and the “silverskin” (a tasteless membrate that covers the beans). “Processing” coffee generally refers to the method in which those layers are removed.

A “set” or “washed” process generally means soaking the beans with their mucilage in water for a number of days to allow naturally occurring (or in some cases, added) yeasts and microorganisms to ferment the mucilage and remaining fruit layers such that it is easily washed. The resulting bean is then dried and ready for export.

Coffee growers and processors might chose one method over another for geographic, economic or other reasons. For example, Coffees grown in rainy regions such as Guatemala, Hawaii and Papua New Guinea will almost always be washed, simply because there isn’t enough dryness or sunshine to process coffee under natural methods. Ethiopia, on the other hand, will generally produce naturally processed coffees because because of their mountainous and dry climate. Brazil’s enormous geography allows for many different kinds of processing method.

Some importers (and consumers) prefer washed coffee for its mild, delicate, balanced flavor with little acidity. Washed coffees, however consume more water and are less environmentally friendly, which is an important criteria for others.

Why does this matter to you (and why as roasters do we care)? Read our coffee flavor chain! Processing affects the chemical composition of the bean (meaning, flavor and body), which affects how we roast it and how you brew it! Because a washed method removes sugars and fruit before drying, the coffee will tend to taste more “clean” or “balanced” with less “acid” or “brightness”. Coffee body will also tend to be “lighter” and “fresh.” These are just some of the descriptors we generally use, but then again these are just words. Try them for yourself!

That’s why we label all our single origin coffees with the processing method. Try a washed and a natural and compare for yourself!

Next time, we’ll compare with the natural method, but in the meantime. Sip some washed for your soul…