The wet or washed coffee processing method is a method of processing coffee beans that involves using water to clean and separate the beans from the ripe coffee cherry. This method is also known as “wet processing” because it uses water to remove the outer layers of the cherry and clean the beans.

The process begins by picking ripe coffee cherries, which are sorted and cleaned to remove debris and unripe cherries. The cherries are then placed into a “pulper” which removes the outer cherry layers, leaving the beans inside. The beans are placed into a fermentation tank where they are left to ferment for 12-48 hours. The fermentation process helps to break down the remaining cherry layers and enhance the flavor and aroma of the beans.

After this, the beans are washed to remove any remaining pieces of cherry and to clean the beans. They are placed into a machine called a “channel” or “selector” which separates the beans based on their density. Denser beans will sink to the bottom, while the less dense beans will float to the top. The beans are removed from the water, and placed into a hulling machine which removes the parchment layer that still surrounds the beans.

The beans are dried in the sun on raised beds or patios, where they are raked and turned regularly to ensure that they dry evenly. Once the beans have reached the right level of dryness, they are sorted and graded based on size, shape, and quality.

One of the advantages of the wet or washed processing method is that it results in a clean and consistent product, free of defects and inconsistencies that can occur with the natural process. This method is less susceptible to mold and other contaminants, which can be a problem with the natural processing method. Additionally, the farmers can carefully control the drying process

There are also some disadvantages to the wet or washed processing method. One of the main drawbacks is that it needs more expensive equipment, which can be a significant investment for small coffee growers. In addition, this method is water-intensive and can lead to water pollution if not properly managed. Sometimes, unless diligently supervised, this method can remove some of the fruity and sweet taste profile, which is a characteristic of the natural process beans.