Washed

The washed coffee process is a method used to remove coffee beans from the cherry before drying. The process begins with the careful handpicking of ripe, red coffee cherries to ensure optimal quality. Once harvested, the outer skin of the cherry is removed using a pulping machine, separating the beans from the fruit.

The beans, still coated with a layer of mucilage, are then placed in water to ferment for approximately 12 to 48 hours. This fermentation stage breaks down the remaining fruit residue. After fermentation, the beans are thoroughly washed to eliminate any remaining mucilage. Following washing, the beans are dried in thin layers under the sun or in mechanical dryers until they reach an ideal moisture content of around 11%. Once dried, the coffee is transported to a local warehouse for careful sorting and hulling, during which the parchment layer is removed to reveal the green coffee beans. The beans are then prepared for roasting, with strict quality control maintained through to the final export stage.