Washed / Wet Process Coffees

Washed process removes the fruit before drying, meaning the coffee spends no time in fermentation with the cherry. The result tends to be clarity. You taste the altitude, the soil, the plant's inherent character without the fermentation layers that natural process adds. Washed coffees are often brighter, with more pronounced acidity and cleaner flavor profiles.

Washed processing is demanding. It requires significant water resources, careful control of fermentation during the washing phase, and precise drying. It's a choice that only works when a producer has the resources and commitment to do it right. When they do, the clarity is remarkable.

We choose washed coffees for their ability to express terroir distinctly. If you want to taste altitude and soil and plant, washed is where you start.

Our washed coffee selection currently includes coffees from across our producer network, each chosen for how clearly the washed process brings out terroir and producer skill. The lineup spans origins from Africa to South America, altitudes from mid-level to high-altitude, and varietals from Bourbon to rare options.