After pulping the coffee, fermentation usually takes 12 to 48 hours, depending on: ☀️ Temperature 🌍 Altitude 💧 Climate conditions In Sidamo, Ethiopia, we normally ferment for 24–36 hours. During fermentation, natural enzymes break down the sticky mucilage around the bean. When the parchment feels rough (not slippery), it’s ready to wash. 🚿 After fermentation: We wash the coffee thoroughly with clean water Remove the waste mucilage Then move it to drying beds for slow, even drying This step is
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Coffee processing is essential in bringing out the best of a coffee’s natural flavors. Here’s a farmer from Finca de Garces carefully performing the washed process, a method known for consistency and control. The coffee cherries are de-pulped and soaked in water to remove mucilage, resulting in a cleaner cup with brighter acidity and enhanced flavor clarity. Washed coffees offer balance and sharper acidity, but each result is still dependent on the inherent taste of the cherries. Each method has
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What is a Washing Point in Coffee Processing? It’s the precise moment during fermentation when the mucilage has broken down enough to be removed with water. Cherry Cruz, CQI PHP Instructor and 2025 Educator of the Year, explains why determining this exact point is key for quality: ⏱ If washed too early, some mucilage remains, leading to uneven drying. ⏱ If washed too late, over-fermentation can create off-flavors. ⏱ When done just right, the coffee preserves clarity, sweetness, and balance in th
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