咖啡果實採收後,會先去除果皮,並浸泡於水槽中進行發酵,使果膠自然分解。 發酵後,再以大量清水反覆洗淨殘留果膠,最後進行日曬乾燥,平衡含水率。完成脫殼後,生豆通常呈現帶有藍綠色澤的細緻外觀。
The washed process is one of the most classic and widely used methods in specialty coffee, particularly suited for high-altitude regions with pure and abundant water sources. Although the procedure is more intricate and time-consuming, it helps ensure stable coffee quality while preserving the beans’ refined and intact appearance.
After harvesting, the coffee cherries are depulped and soaked in water tanks for fermentation, allowing the mucilage to break down naturally. Once fermentation is complete, the beans are repeatedly washed with clean water to remove any remaining mucilage, followed by sun-drying to achieve a balanced moisture content. After hulling, the green beans typically display a delicate bluish-green hue.
Compared to other processing methods, washed coffees are known for their exceptionally clean and transparent flavor profile. The cup is crisp and refined, clearly showcasing the coffee’s natural acidity and aromatic complexity. With its bright acidity and elegant finish, the washed process highlights the unique terroir and varietal characteristics of the coffee, revealing the purest expression of specialty coffee flavor.
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