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Washing Coffee: a more consistent method

The coffee most people drink is washed or wet-processed. This is the more reliable of the two ways to produce coffee with higher acidity, which is just another way to express brightness. You may not agree with the word "acidity", but it is the quality that producers and bakers pursue in the most standard cups.)

The most basic method is to send the freshly picked coffee cherries to the pulper, which removes the outer peel and leaves the pulp (also known as mucus) on the seeds inside. The seeds covered on the pulp are then soaked in water and stirred regularly to cause the pulp to fall off. The seeds are then fermented, and the seeds are placed in water for hours to days, depending on the climate, the equipment used and the preferences of the manufacturer.

After fermentation, rinse the beans thoroughly and then dry them in the sun. They can be dried outdoors on an elevated bed or in a mechanical dryer. Climate and equipment determine how many days it will take for the final step.

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