Before beans are dried, the outer skin or pulp of the coffee cherries is removed. Afterward, the de-pulped beans are fermented for 12 - 48 hours in water.

After fermenting the beans, the softened mucilage is “washed away” with large amounts of water. Farmers and producers choose the washed process because this is a way to reduce the risk of defects and process coffee stably. Using washed process can increase the acidic flavors of coffee.

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