Wet processed coffee, also known as washed coffee, refers to a method of processing coffee beans that involves removing the coffee cherry’s outer fruit before fermentation. Here’s a brief overview of the process:
Harvesting: Ripe coffee cherries are picked.
Depulping: The outer skin and mucilage of the cherries are removed using a depulper.
Fermentation: The beans are then fermented in water for a period to loosen any remaining mucilage.
Washing: After fermentation, the beans are washed to remove the mucilage.
Drying: The cleaned beans are dried either in the sun or using mechanical dryers.
WHY WET “PROCESS” COFFEE?
Flavor Clarity: Wet processing tends to produce coffee with cleaner, brighter flavors. The fermentation process removes the mucilage, allowing the inherent characteristics of the bean to shine through.
Quality Control: This method allows for better quality control as the beans are sorted before and after fermentation. Defective beans can be removed more easily, resulting in a higher quality final product.
Fermentation: The fermentation process can enhance certain flavor profiles. Depending on the duration and conditions of fermentation, it can contribute unique tastes to the coffee.
Reduced Defects: Wet processing helps to minimize the risk of defects such as mold, which can occur if the beans are dried too quickly or improperly.
Regional Preference: In some coffee-growing regions, wet processing is preferred for the distinct flavors it imparts, aligning with local tastes and traditions.
Market Demand: Many specialty coffee markets favor washed coffees for their bright acidity and complex flavor profiles, which can command higher prices.
Overall, wet processing is a crucial step in producing high-quality coffee that meets the preferences of consumers and the demands of the market. This method tends to produce a cleaner, brighter flavor profile in the coffee, emphasizing the bean’s inherent qualities and acidity.