Wet method of coffee processing

Coffee processed by the wet method is called wet processed or washed coffee. At least 50 percent of all coffee in the world is processed wet, and for most specialty coffee producing countries this is the preferred processing style. It is also the most economically intensive style of coffee processing.

Wet method processing usually involves placing the beans into water for softening and then mechanically de-pulping the beans using a pulper.

In the wet process, water is used to wash the skin and pulp off the fruit of the coffee cherry. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen.

After de-pulping, the sticky seeds will usually go into a fermentation tank for 12-36 hours. After the fermentation process, the coffee is then rinsed free and clean of any residuals with water.

The beans are then dried out in the sun using either raised beds made of screens, large flat patios, or with mechanical dryers. After these steps, the coffee is rested and then milled, resulting in a clean, polished bean ready for the roaster.

Wet processing in general is said to produce a clean taste in the cup of brewed coffee, and also helps to ensure a shining, bright acidity. The washing process allows consumer to better taste the flavor of the coffee, as washing doesn’t impart a lot of flavors to the coffee.

After a coffee crop is processed and then sorted and grades, most of the coffee beans are usually bagged in 132 or 154 pound coffee sacks.
Wet method of coffee processing