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Processing

Washed coffee: 1,565 specialty beans

The fruit is removed and the beans are washed clean before drying. In the cup it's usually clean and bright. 52% of the 3,028 beans in our catalogue are processed this way.
  • 1,565beans in the catalogue
  • 52%of the catalogueout of 3,028 beans
  • 34countries of originMost beans: Colombia
  • 189roasters with these beansMost: Supremo Coffee Roasters

How it works

Soon after picking, the cherries are pulped: the skin and most of the fruit come off. The beans, still coated in sticky mucilage, then ferment, usually in tanks of water for 12 to 72 hours. Once the mucilage loosens, it's washed off with clean water. The clean beans, still in their parchment skin, dry on patios or raised beds before they are hulled and shipped.

How it changes the cup

With the fruit gone before drying, little of its sweetness reaches the bean. Washed coffees tend to taste clean and transparent, with clearer acidity and a lighter body, so the variety and the place it grew come through more plainly.

These are tendencies, not rules. Variety, region, roast and brewing shape the taste too.

Washed coffee: recently added beans

The newest beans in the catalogue.

And 1,505 more beans in the app. See which ones suit your taste in Atlas Lab