Panama Typica

The washed method is one of the most common ways of processing coffee. After harvesting, the skin and pulp are removed from the coffee cherries using a machine called a depulper. However, a layer of pulp still remains on the bean, which is why a short fermentation in tanks follows. Within several tens of hours, the remaining pulp separates from the bean, and the coffee is then washed with clean water. The cleaned beans are then spread on concrete surfaces or elevated African beds, where they dry in the sun for several days to weeks.

Coffee beans processed with the washed method acquire a clean, light, and fresh body. Their flavor profile often exhibits higher acidity, more developed fruity flavors, and floral aromas.