Coffee Processing - Washed Process

Learn with Paradox: Coffee Processing – Washed Process

We’re continuing our Learn with Paradox series with the next step in the coffee journey: Coffee Processing – Washed Process.

At Paradox Coffee Roasters, we’re passionate about sharing our knowledge and love for coffee. In this series, we take you through each stage of the process, from seed to cup.

The Fully Washed or “wet processing” method involves precise steps and attention to detail. It’s known for producing clean, bright acidity and clean flavour profiles.

Scroll through to learn more about the Washed Process.

Coffee Processing

Coffee processing turns freshly picked coffee cherries into the beans we brew.

After hand-picking, the cherries are processed the same day to preserve their quality. This involves separating the seed from the fruit using methods like washed, natural, or semi-washed, each affecting the coffee's flavour and aroma.

The journey from coffee cherry to cup is a fascinating process, with each step playing a crucial role in shaping the final flavour, aroma, and characteristics of the beans.

The Third Step of the process is:

 

Washed Process

In this next step we dwell into the exciting, varied processes employed at origin to transform harvested cherries into the finished green coffee beans that are exported all over the world. Flavour, aroma and general characteristics of the coffee beans are strongly impacted by the processing method used at the coffee farm.

First up is the Fully Washed Method also known as 'wet processing' method, it involves meticulous attention to detail and precision at several stages. It is popular for producing clean, bright acidity clean flavour profiles.

 

Pulping

Once harvesting the ripest cherries, the cherries undergo the first stage of the process is removing the pulp which is the fleshy layer that lies directly beneath the skin, removing it is referred to as 'Pulping', it can be done using a pulping machine that separate the beans from the pulp.

 

Fermentation

After pulping, the coffee beans still have mucilage clinging to the beans, this is a sticky, sugary substance that lies between the pulp and the parchment layer.

The way mucilage is handled greatly influences the final flavour of our coffee and therefore each processing method does something unique with this.

In the washed process, the mucilage is removed by placing the beans in tanks or vats filled with water, where they undergo a controlled fermentation process. Here the natural enzymes break down the sticky mucilage, making it easier to wash off the beans. This step can last from a few hours to a day or more depending on factors such as altitude, temperature and desired flavour profile.

 

Washing

Following fermentation, the beans are thoroughly washed to remove any remaining mucilage. This step is crucial for achieving the desired clarity and cleanliness in the flavour of the coffee. The beans are typically washed in channels or tanks filled with clean water, and they may undergo multiple washings to ensure complete removal of mucilage.

 

Drying

After washing, the beans are spread out to dry on raised beds, patios or sometimes using mechanical dryers. The goal is to reduce the moisture content of the beans to a specific level, usually around 10-12%. Drying times can vary depending on weather conditions, with the beans needing to be turned regularly to ensure even drying and prevent mould or fermentation.

 

Milling

Lastly, once the beans are sufficiently dried, they undergo milling to remove the parchment layer that surrounds them. Milling involves removing the outer layers of the bean to reveal the green coffee bean inside.