I’ve been in the coffee industry for years, and one of the most fascinating processes I’ve come across is washed process coffee.
This method is used in coffee-growing countries to remove the fruit from coffee seeds, resulting in clean and high-quality coffee.
Washed process coffee is a method of processing coffee beans that involves removing the pulp and mucilage from the cherries before drying them. This results in a cleaner and brighter flavor profile, as well as a more consistent quality and uniformity of the beans.
Washed process coffee is also known as wet process coffee, and it is one of the most popular and widely used methods in the world.
In this article, we will explore what is it, harvesting and sorting, and washing the coffee seeds of washed process coffee, as well as some examples of regions and roasters that produce it.
Washed coffee processing truly showcases the art and science behind producing exceptional coffee.
Key Takeaways
- Washed coffee processing is commonly used in coffee growing countries and is designed to quickly and thoroughly remove fruit from coffee seeds.
- The process is suitable for climates with cool overnight temperatures and good sun exposure, making it efficient for small producers who do their own wet-milling and drying.
- The process involves harvesting and sorting coffee cherries by hand, depulping the cherries using a mechanical depulping machine, and fermenting the depulped seeds in a ceramic tile fermentation tank to soften the mucilage for easier removal.
- The coffee seeds are then washed multiple times with clean water, sorted for quality, and dried on tarps on a wooden patio. The dried coffee is stored in its parchment layer until ready for export.
What is it?
Washed coffee processing is a common method used in coffee growing countries to quickly and thoroughly remove the fruit from the coffee seed. This process has several benefits, such as ensuring clean and high-quality coffee seeds suitable for export preparation. It also allows for quality control and sorting, contributing to the overall flavor and characteristics of the coffee.
However, there are challenges associated with washed coffee processing. It requires cool overnight temperatures and good sun exposure, making it more suitable for certain climates. Additionally, small producers who do their own wet-milling and drying find this method efficient, but it may not be as practical for larger coffee farms.
Despite these challenges, the washed process remains widely used and is an important step in the coffee industry.
Harvesting and Sorting
Delivered to a receiving point, the ripe coffee cherries are meticulously sorted for quality and subjected to a float test to remove any defective cherries. Hand picking the cherries when they are fully ripe ensures that only the best quality beans are selected for further processing. This careful selection process is crucial in producing high-quality coffee.
The float test is an additional step that enhances the overall quality of the coffee. By placing the cherries in water, any defective cherries, such as those with insect damage or mold, will float to the surface and can be easily removed. This helps to eliminate any potential defects that could negatively impact the flavor and characteristics of the final product.
The benefits of hand picking and conducting a float test are twofold. Firstly, it ensures that only the best cherries are chosen, resulting in a superior cup of coffee. Secondly, it allows for quality control by eliminating any potential defects, ensuring consistency in taste and flavor.
This attention to detail during the harvesting and sorting process is essential in creating a top-notch washed coffee.
Removal of Mucilage
After the cherries have been sorted for quality, the next step in the process is to remove the mucilage from the coffee seeds. This is done through fermentation techniques, which involve transferring the depulped seeds to a fermentation tank. The fermentation process softens the mucilage, making it easier to remove. The time, temperature, and velocity of fermentation are carefully controlled to ensure optimal results.
The fermentation tank is typically made from ceramic tile, and the coffee is collected at the bottom.
The removal of mucilage is an important step in washed coffee processing. It not only helps to separate the fruit material from the coffee seed, but it also contributes to the overall flavor and characteristics of the coffee. By removing the mucilage, the coffee seeds are able to fully develop their own unique flavors. Additionally, the fermentation process can help to enhance the sweetness and acidity of the coffee.
Overall, the removal of mucilage through fermentation techniques is crucial for producing clean and high-quality coffee seeds.
Washing the Coffee Seeds
To remove the mucilage from the coffee seeds, the next step is to transfer them to a fermentation tank. This is an important part of the washed coffee processing method.
By submerging the depulped seeds in water, we can agitate them to remove the sticky mucilage. This process can be repeated multiple times with clean water to ensure thorough cleaning.
There are different methods of washing coffee seeds, but the goal is always the same – to remove any remaining debris and ensure the seeds are clean and ready for drying.
Washing the coffee seeds has several benefits, including improving the overall quality of the coffee, enhancing the flavor, and allowing for proper sorting and quality control. It is a crucial step in the washed coffee processing that contributes to the final characteristics of the coffee.
Drying the Coffee
I spread the coffee on tarps on a wooden patio for drying. Controlling moisture content and creating optimal drying conditions are crucial to ensure the coffee’s quality.
During the drying process, I carefully monitor the temperature and airflow to achieve efficient drying. I spread the coffee in a thin layer using a wooden rake, allowing for even drying. Throughout the day, I diligently rake the coffee multiple times to ensure consistent drying.
The duration of the drying process typically takes 1 to 2 weeks, depending on the weather conditions. By maintaining the right moisture content, which reaches about 11%, I can preserve the coffee’s flavor and characteristics.
This step is essential in preparing the final washed coffee for storage and eventual export.
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Conclusion
In conclusion, washed coffee processing is a meticulous and essential method in the coffee industry. From the careful handpicking of ripe cherries to the removal of mucilage through fermentation and multiple washings, this process ensures the production of clean and high-quality coffee seeds.
Quality sorting and proper drying further contribute to the preservation of coffee flavor and characteristics. As someone with experience in the field, I can attest to the importance of this process in maintaining the overall quality and taste of coffee.
