Coffee lovers worldwide savor the rich, diverse flavors of their favorite brews, but few are aware of the intricate journey coffee beans undertake before gracing our mugs. The washed coffee process, also known as the wet process, is a fundamental step in coffee production. In this comprehensive guide, we will delve into the artistry and science behind the washed coffee process. Whether you're a coffee enthusiast or a curious soul, this journey into the heart of coffee processing promises to be an eye-opening experience.
The washed coffee process is a widespread method employed in coffee-growing regions worldwide, including parts of Africa and Central and South America. While the specifics may vary, the primary goal remains consistent: to swiftly and thoroughly separate the coffee fruit from the coffee seed, preserving the seed in its parchment layer for efficient drying.
The journey of washed coffee commences with the careful selection of ripe coffee cherries. These cherries are considered optimal for harvesting when they display vibrant red, purple, or yellow hues, depending on the coffee variety or cultivar. Handpicked with precision, only the finest cherries make their way to the next stages of processing.
Before the cherries can be depulped, they undergo several crucial steps to ensure quality. Some producers conduct a float test, submerging the cherries in water to identify any that float, signaling defects. Once these initial assessments are complete, the cherries move to a mechanical depulping machine.
The depulping machine plays a pivotal role in the washed coffee process. It expertly separates the coffee seed from the cherry's tough skin, known as pulp. Typically, depulping occurs within 8 to 12 hours of harvest, ensuring the freshness of the beans.
After depulping, the coffee seeds remain covered in a sticky fruit material called mucilage. Mucilage removal is a central focus of the washing process. These sticky seeds are typically transferred to a fermentation tank, ready for the next phase.
Fermentation is a common element in various post-harvest processing methods, including the washed process. However, in this context, producers aim to control the time, temperature, and velocity of fermentation. Why? Because fermentation serves a crucial purpose: it softens the fruit mucilage, making it easier to remove during washing.
The following day marks the beginning of the actual washing process. Before proceeding, the producer ensures that the mucilage has undergone sufficient fermentation. This is determined by feeling the stickiness and tackiness of the material.
The coffee seeds are submerged in fresh water within the fermentation tank. To facilitate mucilage removal, the producer employs a long wooden tool to agitate the seeds vigorously. This agitation in the water effectively eliminates the mucilage, leaving the coffee clean within its parchment layer, ready for drying.
As the washing process unfolds, the water gradually becomes murky, filled with expelled mucilage material. To maintain the purity of the process, farmers often repeat the washing steps, draining the murky water and replenishing the tank with fresh, clean water. It's worth noting that the responsible handling of wastewater is essential to prevent contamination of freshwater and groundwater sources.
Quality control is an integral aspect of the washed coffee process. While the seeds are being cleaned of mucilage, producers take the opportunity for another quality check. This meticulous sorting ensures that only the finest coffee beans progress to the drying phase.
Producers in some regions, such as Peru, Costa Rica, and Colombia, employ sorting devices or tables to enhance the efficiency of this step. These devices aid in the removal of remaining coffee cherry husks and any defective or deformed beans, resulting in uniformly high-quality beans.
Once the final sorting is complete, the washed coffee embarks on the drying phase—a crucial step that influences the beans' quality and flavor. The drying environment is designed with precision to control temperature and airflow, ensuring efficient drying while preserving the coffee's exceptional characteristics.
The coffee seeds are spread in a thin, uniform layer on drying surfaces such as patios, under coverings to protect them from external elements. Over the course of 1 to 2 weeks, depending on weather conditions, the coffee is regularly raked several times a day. This consistent attention to detail ensures even drying and prevents uneven moisture distribution.
With the coffee beans dried to perfection, they are transported to storage units or warehouses while still enveloped in their parchment layer. Here, they rest in sacks, awaiting the next phase: exportation. The parchment layer serves as a protective shield, preserving the beans' quality until they reach their final destination.
Before exportation, the parchment layer is meticulously removed, unveiling the pristine coffee beans ready to embark on their global journey, enriching the cups of coffee enthusiasts around the world.
The washed coffee process stands as a testament to the meticulous craftsmanship and dedication of coffee producers. While we've explored one example of this process, it's important to note that variations exist across regions and farms. The washed coffee process is a dynamic and evolving art, where every step contributes to the nuanced flavors coffee aficionados adore. Whether you're a coffee lover or a coffee professional, understanding the intricacies of the washed coffee process adds a layer of appreciation to every sip of your favorite brew.
