Washed (wet, fully washed)
Also wet process, fully washed, lavado
Washed coffee strips the fruit from the seed before drying. After pulping, the sticky mucilage is loosened by a short natural fermentation or by mechanical demucilagers, then rinsed off, and the parchment-covered seed is dried. The method uses the most water of the main routes and suits regions with reliable water and labour such as Central America, Colombia and East Africa. It gives the cleanest, most repeatable expression of a variety and terroir, which is why most grading and competition systems were built around it.
- Fermentation
- 6–48h
- Drying
- 2–15days
- Water use
- High
- Dried to
- 10–12%moisture
- Ripe cherry
- Sort
- Pulp
- Ferment
- Wash
- Dry
- Hull
- Green
Step by step
Compare every method- 01Float and sort ripe cherry in water
- 02Mechanically pulp to remove skin and most flesh
- 03Hold pulped seeds in tanks so microbes degrade the pectin-rich mucilage (6-48 h, water-submerged or dry)
- 04Wash and grade in channels to remove loosened mucilage
- 05Dry parchment on patios, raised beds or in mechanical driers to 10-12% moisture
- 06Rest, hull parchment, sort and grade
Cup tendencies
clean, bright acidity, consistent; fewer fermented or vinegary notes because soluble fermentation products are rinsed away
Risk
Over-fermentation and sour or onion defects if tanks run too long or too warm; heavy water demand and acidic wastewater from pulping and washing
Where it is used
Common in, per the method's sources
ColombiaKenyaGuatemalaCosta RicaHondurasRwandaEthiopiaMexicoPeru
Origins and regions that list it
BoliviaBrazilBurundiColombiaCosta RicaDemocratic Republic of the CongoEcuadorEl SalvadorEthiopiaGuatemalaHondurasIndiaIndonesiaJamaicaKenyaMalawiMexicoNicaraguaPanamaPapua New GuineaPeruRwandaTanzaniaUgandaUnited StatesVenezuelaVietnamGitegaKaruziKayanzaKirundoMuyingaNgoziCaranaviNor YungasSamaipataSud YungasSul de MinasIturiNorth KivuSouth KivuYunnanAntioquiaCaldasCaucaCundinamarcaHuilaNariñoQuindíoRisaraldaSantander