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Washed Arabica coffee – Things to know about Arabica coffee

Washed Arabica coffee is a popular type of coffee in the world market. To highlight the natural flavor of Arabica coffee, washed Arabica coffee processing method is used, which creates washed Arabica coffee.

See more: Is Arabica coffee better than Robusta coffee

Definition of washed Arabica coffee

Washed Arabica coffee is Arabica coffee that has undergone a washed processing to remove the outer layers before drying. In other words, washed Arabica coffee is coffee beans that are washed off the mucilage after the coffee has been fermented.

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Definition of washed Arabica coffee

General knowledge about washed Arabica coffee

Washed Arabica coffee is considered a high-quality coffee. With the washed processing method, the washed Arabica coffee flavor fully reveals what it is.

Characteristics of washed Arabica coffee beans

Washed Arabica coffee will not have a much fruity taste but will have a cleaner mouthfeel and a more “coffee” taste. The term “clean” is here used for washed coffee beans because mucilage which is responsible for the coffee sweetness is removed by water. This is also the idea of why high-quality coffee beans like Arabica are often used in washed processing methods to create a much brighter and cleaner bean that has an enhanced and fruiter acidic flavor, focussing on the actual bean.

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Characteristics of washed Arabica coffee beans

Process of creating washed Arabica coffee

Sorting, pulping, fermenting, and drying are the four basic steps in washed Arabica processing. This process is difficult because it takes coffee expertise, specific equipment, and a large amount of water. This process will improve the quality of the beans and produces more consistent washed Arabica coffee.

Sorting

Washed Arabica coffee beans will be placed in a big water tank to eliminate impurities such as twigs, leaves, and dirt mixed with soil.

To remove green cherries, place the coffee in metal sieves, drain the water, and put in a siphon to extract it.

  • Damaged, shriveled, seedless, or wormed berries will float to the surface because they have holes.
  • Because the remaining fruits are heavier than water, they will sink to the bottom.

However, sand, metal, and other heavy materials will also settle to the bottom of the tank in this step and will be sorted later.

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Sorting

Pulping 

This is a crucial step because it has a direct impact on the taste of the final beans. Processors place the washed Arabica coffee beans in a depulper, which causes friction between the coffee cherries and the rotating cylinder. Cherries’ outer layer and a part of the mucilage will be detached. To avoid fermentation impacting the taste, this step must be completed fast. 

It’s noteworthy to know that after being pulped, the outer layer may be used to fertilize coffee plants.

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Pulping

Fermentation

This step consists of two main stages: biological fermentation and oiling by machine. In the biological fermentation stage, washed Arabica coffee beans can be in a siphon, tanks, or not use microorganisms while oiling by machine stage uses viscous mixers or troughs for washing. 

Stage 1: Biological fermentation

After removing the outer layer, the washed Arabica coffee beans are placed in a bath or siphon for 12-16 hours to remove the remains of flesh. the fermentation will take place faster when the temperature is higher. But the washed Arabica coffee beans will be absorbed bad flavors if fermenting too long.

The coffee’s flesh is high in pectins and adheres to the beans. The fermentation process aids in the destruction of the remaining flesh’s structure, allowing it to be washed away with water. In most cases, the ratio of water utilized in processing is 1:1. This is a crucial stage in the washed coffee process since it will have a significant impact on the final flavor of the coffee. To guarantee that the coffee is devoid of unwanted tastes, the fermentation process must be closely controlled.

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Biological fermentation

There are a variety of ways to determine whether or not this stage is completed. There’s no longer a slimy, slippery sensation; instead, there’s a sensation of “gravel” and the roughness of the husk. To do this, the washed Arabica coffee beans must be raked by hand or machine (called a demucilager) until the mucilage surrounding the beans is fully removed. The coffee is properly cleaned with water to complete the fermentation.

Stage 2: Oiling by machine

This step involves rubbing the beans together to remove any remaining mucilage. This step saves water, but the middle groove between the washed Arabica coffee beans is not clean, so when the fermentation is finished, the leftover mucilage must be cleaned with water.

The oiling by machine method also has drawbacks: the equipment is relatively expensive; it uses a lot of power; many beans will be peeled; and the green coffee has no protective layer, making it difficult to keep.

When the husk is removed from the washed Arabica coffee, the most essential thing to remember is not to injure the outer layer or bean.

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Oiling by machine

There are a variety of ways to determine whether or not this stage is complete. The beans are rolled between two fingers. This stage is complete when the grain surface feels smooth, there is friction, and a squeaking sound is heard. Others do experiments by placing a long plant inside the fermenter. The fermentation is complete when the plant stands erect and is supported by water rich in pectins.

Drying 

After fermentation, the coffee is washed to eliminate contaminants from the beans and then dried. The washed Arabica coffee should be layered between 2 and 10cm and often turned with a big rake to promote a gradual and consistent drying process, avoid fermentation, mold, rain, and invading bacteria.

Processors will utilize a dryer to dry the seeds when there is a lack of sunlight or heavy humidity, lowering the moisture content of the seeds to 10% -12%. Machine-dried coffee is undervalued in comparison to sun-dried coffee,  causing to loss of coffee quality.

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Drying

The reason Arabica coffee is used washed processing method

Washed processing creates a higher flavor quality to the coffee, as the beans undergo fermentation by the bean’s own enzyme system or the involvement of enzymes produced by microorganisms. For coffee varieties with high flavor qualities such as Arabica, this method helps develop the maximum flavor in the bean.

Because washed processing coffee is typically more expensive, coffees with lower economic value like Robusta are less likely to utilize it. Washed Arabica coffee beans have less acid content than Robusta so washed Robusta coffee beans will have a harsh sour taste, which is unpleasant for most people. 

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The reason Arabica coffee is used washed processing method

Compare washed Arabica coffee with Arabica processed by other methods

Two main processing methods used with Arabica coffee are washed and honey, but sometimes Arabica is also processed by natural methods. Each processing method has certain advantages and disadvantages. Arabica Natural green coffee has a rich, bitter taste, sweet aftertaste. Compared to washed Arabica coffee, Arabica Natural is physically stronger, less acidic but not as aromatic. While Honey Arabica is sweet, washed Arabica coffee helps coffee beans retain their inherent flavor. Depending on the customer’s drinking preferences and financial ability, as well as the inherent taste of Arabica coffee beans, processors will choose the appropriate processing method. Because semi washed coffee beans and Washed Arabica coffee beans are often more expensive.

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Compare washed Arabica coffee with Arabica processed by other methods

Top reputable washed Arabica coffee suppliers

In the world, there are many washed Arabica coffee suppliers, but here are the top 3 reputable washed Arabica coffee suppliers that buyers can believe to buy.

GA food – Leading Brazilian washed Arabica coffee suppliers

GA food is a leading washed Arabica coffee supplier in Brazil. Specifically, they provide high-quality Arabica coffee with a medium roast. Despite being established in 2016, they have gained many awards as well as wholesale orders from customers around the world. 

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GA food – Leading Brazilian washed Arabica coffee suppliers

Contact information:

+84 855555837

K-Agriculture Factory – Leading Vietnamese washed Arabica coffee suppliers

K-Agriculture, established in 1996, is currently one of the leading factories in the production and processing of agricultural products, especially in the B2B industry. With the principle of “bringing Vietnamese agricultural products to the world”, K-Agriculture is also famous for supplying high-quality washed Arabica coffee thanks to the source of quality products, reasonable prices. With top management and customer care services, K-Agriculture is currently the ideal address for merchants.

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K-Agriculture Factory – Leading Vietnamese washed Arabica coffee suppliers

Contact information: 

Email:  info@k-agriculture.com

Website: https://k-agriculture.com/

Whatsapp: +84 855555837

Hacienda Flandes – Leading Colombian washed Arabica coffee suppliers

Hacienda Flandes is a large and ancient coffee farm in the Ande Mountains of Colombia.

With extensive experience in coffee production through 3 generations and more than a century of development and Hacienda Flandes has always been available with washed Arabica coffee trade.

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Hacienda Flandes – Leading Colombian washed Arabica coffee suppliers

Contact information:

+84 855555837

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