Farmer : Maria Consuelo Cuervo De Aguirre
Farm: San Gerardo
Region: Apia, Colombia
Roaster - Leonardo @ Valuci Soluciones
Growing Altitude: 6K ASL
Profile: Yellow Fruits
Atributes - Fragrance - Aroma : Floral, Orange, Honey, yellow fruits, cinamon, vanilla, and chocolate
The traditional washed coffee process, also known as the “wet process,” is a method used to prepare coffee beans by removing the outer fruit before drying. Here’s a breakdown of how it works:
1. Harvesting: Ripe coffee cherries are handpicked or mechanically harvested.
2. Pulping: The cherries are pulped to remove the outer skin and most of the fruit (or mucilage) around the bean. This exposes the coffee seeds inside.
3. Fermentation: The beans, still coated in some remaining mucilage, are placed in tanks of water for 12–72 hours. Natural fermentation breaks down the remaining sticky layer, making it easier to wash away. This step is carefully monitored to avoid over-fermentation, which can lead to off-flavors.
4. Washing: After fermentation, the beans are washed to remove any remaining mucilage. This results in a cleaner taste profile for the coffee.
5. Drying: The washed beans are then dried either in the sun on patios or on raised beds, or by using mechanical dryers until they reach the desired moisture level (usually around 10–12%).
The traditional washed process brings out a coffee’s brighter acidity and clean, complex flavors, making it especially popular for showcasing specific characteristics in high-quality coffee beans.
