Many factors, such as origin, variety, roasting, and preparation, influence the taste of coffee. The processing of coffee beans also plays a major role! The goal of processing is to separate the picked coffee cherries from their pulp shortly after harvest and to dry them in preparation for transport. The methods used vary widely and mostly depend on the geographical, climatic, and cultural factors of the coffee-growing region. A basic distinction is made between two processes: wet and dry processing .

Wet processing, also called washed processing , therefore begins immediately after harvesting to prevent possible fermentation processes in the pulp.

First, the coffee cherries are freed from their pulp. This is usually done mechanically with a depulper, which uses pressure to separate the outer skin and pulp of the coffee cherries. The beans are then soaked overnight in water tanks to remove excess mucilage and sugar residue. During this time, natural fermentation begins, during which microbial activity and the breakdown of certain sugars and mucilages take place. These water baths also serve to sort the beans, as the ripe beans sink to the bottom, while the unripe or damaged beans remain on the surface. After fermentation, the coffee beans must be dried. This can be done either in the sun or in special drying facilities. Even drying is crucial to prevent mold growth and loss of quality. Sun-dried beans often develop a richer flavor but require favorable weather conditions and plenty of space. Mechanical dryers are more efficient and less weather-dependent, but require energy and careful monitoring to ensure the quality of the coffee. Drying the raw beans can take up to two weeks. After the coffee beans have dried completely, the dried parchment layer is removed.

A key advantage of this method lies in the quality of the final product, as it focuses significantly on the intrinsic qualities of the bean, often resulting in coffee with clear and rich aromas. However, the high water consumption (approximately 150 liters of water per kilogram of coffee) should not be overlooked.

Take a look for yourself: With the washed method, the silver skin often remains attached to the bean. Even after the roasting process, this skin can remain visible, often in the form of a white or light-colored line along the long side of the bean. This characteristic is particularly noticeable in lighter roasts.

Our coffee recommendation:

Discover our Flor de Itabo from Costa Rica. Grown at an altitude of 1,650 meters, this coffee's washed processing allows it to develop its natural, characteristic flavor profile of white cherries, milk chocolate, and a hint of lemon.