Washed / Wet Process

In washed processing, ripe cherries are pulped to remove the outer skin and most of the pulp, then the parchment-covered seeds are fermented in tanks for 12–72 hours so enzymes break down the remaining mucilage, then washed in channels of water before being laid out to dry. The result is a clean, transparent cup that emphasizes acidity and origin clarity. Most Kenyan, Colombian, and Central American coffees on a Brooklyn menu are washed.