Washed Process: The Clean & Elegant Cup

Washed (or wet process) coffee has the fruit removed from the bean before drying. The result is a clean, bright cup where the origin's floral and citrus notes stand out. Because the fruit is gone before drying, there is less fruity sweetness from fermentation and more clarity from the bean itself.

Neither is better, they are different styles. Washed brings clarity and elegance, natural brings sweetness and body. If you love tea-like cups and delicate florals, washed is your style. To taste both, compare with our natural process coffees, ideally brewed the same way. Many drinkers end up keeping one of each style at home and choosing by mood.

Typically floral, citrusy and tea-like, with crisp acidity and a light to medium body. Colombian washed lots add caramel and milk chocolate, Kenyan lots add blackcurrant, and Ethiopian lots add jasmine and bergamot-like notes. The origin and roast level change the picture, so read the tasting notes on each bag.

Filter brewers keep the clarity: V60, Chemex or Clever Dripper. Paper filters trap oils, so the cup stays clean and crisp. Washed espresso roasts exist too, such as Colombian and Guatemalan lots, and they make sweet, balanced shots with milk chocolate and fruit. Pour in slow circles and give the bed a gentle swirl at the end for an even extraction.