Washed Process

As coffee is pulped, the sugars remain on the bean and these sugars are then fermented in water in fermentation tanks for a period spanning 48-76 hours, depending on the heat and altitude from where the coffee is delivered. Once sugars are completely eliminated through the fermentation process the coffee moves under the sun for drying in parchment.

The acidity of washed Ethiopian coffees is much more pronounced due to the fact that the sugars have been removed from the coffee. In contrast to the natural process, where sweetness is key, one can more clearly perceive the acidity in these washed coffees.