Washed Process (Wet Process)
The washed process is a popular method in coffee processing, especially for Arabica coffee. This method helps preserve the delicate, bright, and distinctive flavors of coffee. The washed process involves several meticulous steps to ensure high quality in every coffee bean.
1. Harvesting
Coffee cherries are only picked when fully ripe and red. Unripe or overripe cherries are discarded as they can negatively impact the quality of the beans and the fermentation process.
2. Cleaning and Removing Impurities
After harvesting, the cherries are placed in water tanks for cleaning. During this process, defective cherries, such as damaged or diseased ones, or those floating on the surface, are removed. Only cherries that sink to the bottom are kept, as they have higher density and better quality.
3. Pulping
After cleaning, the cherries are sent through a pulping machine to remove the outer skin and pulp, leaving only the coffee bean inside. The pulping machine uses water pressure or mechanical force to remove the fruit without damaging the coffee beans.
4. Fermentation
After pulping, the beans are still covered in a natural mucilage layer. To remove this, the beans are fermented in water tanks or in a dry environment for 12 to 48 hours, depending on weather conditions and the thickness of the mucilage.
During fermentation, natural enzymes break down the mucilage. The fermentation time is carefully monitored to ensure the beans do not over-ferment, which can negatively affect the flavor.
5. Washing
Once fermentation is complete, the coffee beans are washed thoroughly to remove any remaining mucilage. Typically, the beans are washed in clean water tanks or through systems where water flows continuously to ensure all impurities are removed.
After washing, the clean coffee beans have a smooth surface and are ready for drying.
6. Drying
After washing, the beans are dried on drying racks or patios under natural sunlight, or in mechanical dryers if the weather is unfavorable. The drying process takes 7 to 20 days, depending on weather conditions and the drying method used.
During this time, the beans must be turned regularly to ensure even drying and to prevent mold. The goal is to reduce the beans' moisture content to around 10-12%, ensuring long-term preservation without spoilage.
7. Hulling
Once the beans have dried to the standard level, they are hulled to remove the remaining parchment layer. The result is green coffee beans, ready for roasting or export.
Sorting and Packing
The hulled beans are sorted by size, weight, and color. Defective or broken beans are discarded. The coffee is then subjected to a cupping process to evaluate its flavor, aroma, and balance before being packed or exported. Once quality standards are met, the green coffee beans are packed in jute or burlap bags for storage. The coffee must be kept in a dry and well-ventilated environment to prevent moisture and preserve its flavor.
8. Benefits of the Washed Process
Preserves Bright Flavors: The washed process helps eliminate impurities, creating a clean and refined flavor profile, often featuring bright acidity and a mild, sweet aftertaste.
Flavor Control: The fermentation and washing steps allow for precise control over the final flavor of the coffee beans, highlighting fruity or floral notes.
Increases Economic Value: Washed coffee typically commands higher prices on the market due to its complex flavors and consistent quality.
The washed process is labor-intensive and time-consuming, but it produces high-quality coffee beans that meet the demanding standards of flavor and quality, such as Arabica coffee from Cầu Đất.
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