Washing method

Washing method is a technique invented by the Dutch in the 18th century. It is suitable for rainy areas. Although the process is quite cumbersome, it is currently a relatively common green bean processing method, accounting for about 70% of the total coffee.
The harvested berries are separated from most of the pulp from the coffee beans by a peeler, and then the shelled beans are guided to a clean water tank, where they are soaked in water for fermentation to completely remove the remaining pulp layer. Through water treatment, unripe beans and defective beans will be selected due to buoyancy, and the fermentation process is relatively easy to control. Therefore, the flavor is not as mixed as sun-dried beans, but presents obvious acidity and complexity Strong and cleaner (without any negative flavors such as astringency or sharpness) in the glass.
But it is also because it is too "clean", and the richness of flavor is slightly weaker.

Flavor presentation: more intense acidity, clean, fresh and bright on the palate.
Sieve out floating beans: Rinse the coffee cherries with clean water and remove the unripe berries floating on the water.
Pulp removal: send the fresh fruit to the pulp screening machine to remove the peel and pulp.
Pectin removal: The seeds after removing the pulp are moved into the fermentation tank, and after about 16-36 hours of natural fermentation, the pectin on the surface is dissolved and then washed.
Drying and shelling: continue to expose to the sun for 1~3 weeks to reduce the water content to 12%, and then remove the shell with a shelling machine. Washed beans are blue-green in color and beautiful in appearance. Guatemala, Colombia, Blue Mountain, Kona, Kenya, Java and Panama coffees are all washed beans.

Source: https://www.lebrewlife.co/blogs/coffee/56100