Washed Coffees

In washed processing, the fruit of the coffee cherry is fully removed before the beans are dried. Without the influence of the fruit during drying, the cup expresses the a cleaner version of the bean itself: its variety, altitude, and growing conditions. The result is a coffee with clarity, clean structure, defined acidity, and a flavor profile that reflects origin more directly than any other method. Washed coffees are widely used across Ethiopia, Guatemala, Kenya, and Colombia, and remain the benchmark for evaluating terroir in specialty coffee.