Washing

Washing, or wet process, is the most widespread method in specialty coffee. Look for one thing: that the grain will dry clean, without any remains of fruit, so that the cup will speak of the origin and variety.

The steps are these:

• Dispelled: a machine separates the skin and pulp from the cherry.
• Fermentation: the grain, still covered in sticky mucilage, rests in tanks between 12 and 72 hours, until that layer is broken.
• Washing: it is cleared with clean water until the whole mucilage is removed.
• Dry: in the sun or in dryers, up to about 11% humidity.

The result are clean, bright and transparent cups, with marked acidity and light or medium body. It is the usual process in Kenya, Colombia, Central America and in the lavatories of Ethiopia.

Kenya and Burundi add their own variants, such as double fermentation or a second wash.

To wear a wash, use filter methods with paper, such as V60, Chemex or Kalita.