Wet-Processed Coffee

A decorative image for Wet-Processed Coffee

Wet-Processed Coffee is a popular method of coffee production in the coffee industry. Also known as washed coffee, this process involves removing the outer skin and pulp of the coffee cherry before the beans are dried. The cherries are first sorted to remove any damaged or unripe ones, then they are placed in water tanks where the ripe cherries sink and the unripe ones float.

After sorting, the cherries go through a pulping machine that removes the outer skin and pulp, leaving behind the coffee beans encased in a slimy layer called mucilage. These beans are then fermented in water tanks for around 24 to 48 hours, during which enzymes naturally break down the mucilage. After fermentation, the beans are thoroughly washed to remove any remaining mucilage.

Once washed, the coffee beans are laid out to dry either in the sun or using mechanical drying techniques until they reach an optimal moisture content. Wet-processed coffee is known for its bright and clean taste, as this process helps to remove any impurities and enhances the flavor characteristics of the beans. It is a method widely used in countries like Ethiopia, Colombia, and Kenya, which are known for producing high-quality specialty coffees.