Collection: Washed

Wash/Wet method. The coffee cherry is pulped by a machine, removing the red or yellow outer skin of the cherry. Once this is done, the seeds with their mucilage (the gummy, pasty, substance that surrounds the seeds and gives coffee its sweet flavor) are then fermented in water for 1-2 days, or sometimes longer.

The fermentation releases the sugars and amino acids within the mucilage layer. This is what creates the delicious flavor of the coffee.

Of all the coffee processing methods, the washing method is the most common and often produces the highest quality coffee. However, it requires a lot of skill and water in order to perform correctly. Some of the world’s finest (and often most expensive) coffee are created through this process.