A product of the long and complex wet process that is mostly used for coffee cherries that are uniform in size, generally because they have been handpicked. The fruit is put into pulping machines to free the seeds in their parchment from the hulls. The beans are then fermented or “washed” in large water tanks for several days to remove decomposed pulp formed during this phase. Washing also triggers chemical reactions in many Arabica varieties that bring out the coffee’s aroma and flavor. Washed beans are then sun dried, separated from their parchment through centrifugal force, polished and sorted to weed out defective beans.
See wet process.
One of two ancient methods of processing coffee beans (the other is the dry process). Most of the finest coffees use the wet method, which involves first removing the bean from the coffee fruit using pulping machines that free the beans in their parchment from the hulls. The beans are then fermented or “washed” in large water tanks for several days to remove decomposed pulp formed during this phase. The wet process, used in regions with a plentiful supply of fresh water, allows for more quality control. Drying washed beans, which have shorn their pulp, takes much less time than drying the entire coffee fruit, lessening opportunities for the fruit to attract mold, ferment, or even rot.
After the wet (or dry) process, a mill removes any remaining parchment and the silverskin, the bean’s thin covering.
The wet processed coffees will generally have a higher acidity and cleaner flavors than those processed through the dry method.
A flavor reminiscent of fine red wine.
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