What Is Washed Coffee? Costa Rica Tarrazú Washed Caturra SHB

Ever wondered what makes some coffees taste so clean, bright, and balanced? The answer often lies in the processing method—and among the most respected worldwide is the washed process. For coffee drinkers curious about why washed beans stand out, especially those from countries like Costa Rica, this guide explains everything from origin history to processing steps and flavor results.

Washed coffee—also known as wet-processed coffee—is made by removing the coffee cherry’s skin and pulp, then fermenting and washing away the sticky mucilage before drying the beans. This method typically highlights a coffee’s inherent acidity and clarity, resulting in a cleaner cup profile. In Costa Rica, washed processing is a long-established standard, especially in regions like Tarrazú, where high-grown SHB (Strictly Hard Bean) Caturra thrives.

The Origins of Coffee in Costa Rica

Coffee was introduced to Costa Rica from Cuba in 1779 and the country exported its first coffee crop in 1820. By 2006, Costa Rica had around 32,000 coffee farmers, each managing less than one hectare of land (10,000 m²). With a population of 4.1 million, the country cultivated 82,500 hectares of coffee, producing 1.7 million 60kg bags annually while consuming 380,000 bags domestically—that’s 5.5 kg per person per year, higher than Japan’s 4 kg average. This long-established coffee culture, paired with ideal growing conditions, helped establish Costa Rica as a consistent producer of high-quality beans.

Costa Rica’s Coffee Regions and Terroir

Costa Rica’s coffee cultivation began on the volcanic slopes of Poás and Barva, now part of the Central Valley. The country features seven main coffee-growing regions arranged from northwest to southeast along the central plateau:

• Tarrazú
• Tres Ríos
• Orosi
• Central Valley
• West Valley
• Turrialba
• Brunca

These areas benefit from volcanic soils rich in minerals, mild temperatures, reliable rainfall, and high altitudes—key factors behind the distinctiveness of Costa Rican coffee. Tarrazú, in particular, is renowned for its high elevation (1700–1800 meters), significant diurnal temperature variation, and fertile, well-drained soils.

What Is Washed Coffee and How Is It Done?

The washed process, or wet process, begins with depulping the coffee cherry to remove the outer skin and fruit. The beans, still coated in sticky mucilage, are then fermented in water for a controlled period to break down the mucilage. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, then dried on patios, raised beds, or mechanical dryers until they reach 11–12% moisture content. This method emphasizes clarity, brightness, and a clean cup profile. In Costa Rica, washed processing has been the dominant method for over a century, supported by the country’s abundant water resources and commitment to quality.

The Rise of Honey Process in Costa Rica

In recent decades, many Costa Rican producers have adopted honey process (miel process) as a local innovation. This method involves removing the coffee cherry skin and some or all of the pulp, but leaving varying amounts of mucilage on the beans during drying. The amount of mucilage left on—ranging from none (white honey) to nearly all (black honey)—along with the drying time and conditions, dramatically influences the coffee’s sweetness, body, and fruitiness. The honey process offers a middle ground between the clarity of washed and the intensity of natural processing, and has become a hallmark of Costa Rican specialty coffee.

There are typically four types of honey processed coffee in Costa Rica:

• Black Honey: almost all mucilage retained, long drying time (often 14+ days), intense sweetness and fruit flavors
• Red Honey: moderate mucilage, medium drying time, balanced sweetness and body
• Yellow Honey: less mucilage, faster drying, brighter and lighter profile
• White Honey: minimal mucilage, shortest drying time, closest to washed in flavor but with slightly more sweetness

FrontStreet Coffee’s Costa Rica Blackberry uses black honey for deep berry complexity and heavy sweetness, while Mozart employs raisin-style grape dried fruit followed by full mucilage retention for fermentation-forward notes of grape, rose, and wine.

SHB Caturra from Tarrazú: A Classic Washed Profile

The featured coffee in this article is an SHB (Strictly Hard Bean) Caturra variety from Tarrazú, Costa Rica. SHB classification means the beans were grown at elevations above 1200 meters, resulting in denser beans with more complex cup potential. Caturra is a natural mutation of Bourbon, known for bright acidity and medium body. In the washed process, these traits are emphasized: expect a cup with vibrant citrus acidity, medium sweetness, and a crisp, clean finish. Tarrazú’s high altitude, volcanic soil, and cool climate contribute to a classic washed profile that’s highly sought after in specialty markets.

Frequently Asked Questions

What does 'washed coffee' mean?

Washed coffee refers to beans processed by removing the coffee cherry's skin and pulp, then fermenting and washing off the mucilage before drying the seeds. This method produces a clean, bright, and high-acidity cup, highlighting the bean’s intrinsic qualities without fermentation-derived fruitiness or earthiness.

What is SHB in coffee?

SHB stands for Strictly Hard Bean, indicating coffee grown at high elevations—typically above 1200 meters. These beans grow more slowly, resulting in denser, higher-quality beans with more complex flavors. In Costa Rica, SHB is a common grade for premium lots.

What is Caturra coffee?

Caturra is a coffee variety, a natural mutation of Bourbon, known for its bright acidity, medium body, and classic cup profile. It’s widely grown in Central America and often used in washed processes to highlight clarity and citrus notes.

Where is Tarrazú coffee from?

Tarrazú is a premier coffee-growing region in Costa Rica, located in the Central Valley area. It’s known for high altitudes (1700–1800m), volcanic soils, and a climate that produces bright, acidic, and sweet coffees—especially in the washed SHB category.

How is honey process different from washed?

Honey process leaves some or all of the coffee cherry’s mucilage on the beans during drying, creating varying levels of sweetness and body. Washed process removes all mucilage through fermentation and washing, resulting in a cleaner, more acidic cup with less fruitiness or sweetness.

What makes Costa Rican coffee unique?

Costa Rican coffee is known for its consistent quality, high-altitude growing conditions, volcanic soils, and well-organized production systems. The country favors bright, clean profiles and has pioneered processing methods like honey to enhance sweetness and complexity.

Recommended FrontStreet Beans for Washed Coffee Fans

For fans of washed Costa Rican coffee, try FrontStreet Coffee’s Costa Rica Blackberry—a black honey processed lot with deep berry complexity and intense sweetness—or Mozart, which uses raisin-like dried fruit and full mucilage fermentation for winey, floral notes. Both showcase the country’s processing diversity. For a classic washed profile, look for their Tarrazú offerings, which highlight bright acidity and clean cups typical of the region. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.