In the washed process, the cherries are pulped to remove the skin and fruit, leaving behind the coffee bean with a layer of sticky mucilage. The beans are then fermented in water tanks for a specific duration to break down and remove the mucilage. This process produces a cleaner cup with brighter acidity, allowing the inherent flavours of the coffee to shine through. Washed coffees often exhibit citrus, floral, or tea-like notes.
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