Wet treatment is also called water washing and fermentation.

Wet treatment (lavado), also known as water washing fermentation. After the coffee fruit is transported to the coffee processing plant, the peel and flesh of the coffee are removed together with the peeling machine (despulpadora). The coffee beans are still wrapped in a parchment shell, while the parchment shell is covered with a layer of sticky and sweet pectin. The coffee beans with pectin are placed in a cement-piled fermentation tank, and the fermentation time is judged according to the specific conditions (factors such as whether the pool is filled with water, whether the water is clean, etc.). There is a dispute about this point, ranging from as little as 12 hours to as long as 36-48 hours). The fermented pectin no longer sticks tightly to the parchment shell and then rinses off with running water. Finally, the raw bean with shell is dried by either solarization or machine (secadora, guardiola) so that the water content of raw bean is reduced to 10% Murray 12%, and then stored with shell. This method of treatment does not have very high requirements for sunshine.