WET/WASHED PROCESS

In this process, the coffee is not just washed and dried; rather, it undergoes a little more intricate processing using specialist equipment. This process imparts a consistent, pure, and organically fruity sour flavor to coffee beans.

Coffee must be quickly processed by a machine after harvesting to eliminate microorganisms inside coffee beans as quickly as feasible. The beans are then put into a container to undergo fermentation for at least 8 hours (up to 72 hours optional) to minimize the multi-effect regime of external microorganisms that seek to access the beans. When holding the coffee in your palm and you can't feel the film or slide, the fermentation is believed to be finished. This is how we can gauge how well their mucus is being removed.

One thing to keep in mind is that the preprocessor has to scrape often during the fermenting process to assist the coffee beans in removing the surrounding material.

After fermentation, you must thoroughly wash with clean water once more before drying. With little impact on the test quality, this approach produces uniform coffee quality in terms of both quality and color.

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