Why are so many boutique coffee washed? test the characteristics of washed coffee cups.

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Washing treatment

Use a peeling machine to separate most of the pulp from the coffee beans, then put the shell beans in a clean tank and soak them in water for fermentation to completely remove the residual pulp layer.

After washing, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not as easy to smell as sun-cured beans. but show obvious acidity, complexity and cleaner cup test characteristics.

Water washing

Washed coffee only focuses on the flavor of the bean itself, which is designed to allow you to taste the flavor inside the bean rather than the flavor added to the bean surface.

Sun-or honey-treated coffee requires coffee cherries to have flavor. However, the flavor of washed coffee is almost 100% dependent on the natural sugars and nutrients absorbed by coffee beans during their growth cycle. This means that variety, soil, weather, maturity, fermentation, washing method and drying process are all absolutely critical.

Washed coffee reflects not only the perfect planting science, but also the fact that coffee farmers are an indispensable part of creating coffee bean flavor. When we deal with washed coffee, it is clear that origin and environmental conditions play a vital role in increasing flavor.

This means that the washing process can highlight the true characteristics of single-origin coffee beans like other processes-which is why so much boutique coffee is washed.

"washed Ethiopia and Kenya have extremely clear flavors, and if handled correctly, their high-quality flavors will be perfectly presented."

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