Process of coffee processing by wet processing method (Wet Processed / Washed)

Process of coffee processing by wet processing method (Wet Processed / Washed)

Wet processing is the coffee processing process commonly used for low-acid coffee varieties. This process includes stages: rubbing the coffee cherries to separate the skin, soaking and fermenting the mucilage to be removed from the beans and finally drying to obtain parchment coffee. This method is very popular in countries in Central and South America, East Africa.

1 - Learn about the wet processing method of coffee

Different from the dry coffee processing process, which is to dry or dry the coffee berries and then crush them to get the coffee bean. The wet processing method requires more complex stages and more modern machinery and is usually only applied to high-quality Arabica coffee. Robusta coffee will not normally be subjected to wet processing because the coffee beans are acidic. When combining Robusta coffee with the wet processing method, it will leave a very strong sour taste, causing sensory discomfort. Therefore, Robusta coffee is often processed dry.

Instead, the higher quality Typica and Bourbon varieties will apply this wet processing method to help preserve the maximum amount of acid in the beans and the characteristic acidity that is loved by coffee connoisseurs.

2 - Coffee processing process by wet processing method

2.1 - Classification of coffee

Coffee on the tree is often not ripened evenly, so before being put into the production process, it is necessary to select and classify the best coffee berries and remove diseased and damaged ones.

The harvested coffee will be brought to the processing point and immediately soaked in a full water tank for grading again. The dried, damaged ripe fruit will become light and float to the surface. Meanwhile, the ripe and ripe berries will sink into the water. In addition, branches, leaves, impurities clinging to coffee berries will also be removed.

2️.2 - Remove the coffee pods

The skin of the coffee fruit contains the main ingredient cellulose, which is very thick, making it difficult for microorganisms to decompose in natural conditions. Therefore, before being put into the fermentation process, the coffee needs to be peeled.

This stage is considered to be the most important stage in the whole process of wet processing. The process of separating the coffee beans needs to be handled quickly to avoid the occurrence of strange flavors in the coffee beans if left for a long time in the natural environment.

2.3 - Fermentation removes mucus

The taste of coffee will be directly affected during this processing, so the processor needs to be very careful. After separating the pods, the coffee needs to be soaked and brewed right in the water tank to carry out the fermentation process. The amount of water used for wet processing can vary but will usually be a 1:1 ratio.

-------------