However, we’re seeing producers experiment with new techniques during the processing stage, exploring new methods to get better cup quality for the beans they produce. And yet, coffee producers worldwide report that washed coffees remain popular and continue to endure in an era of rapid change and innovation.
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Market Demand Dictates Producer Choices<\/strong><\/h2>\n\n\n\nWhile many factors go into a producer\u2019s decision about how to process their coffees, including weather patterns, local traditions, and the weight of cherries, many farmers make decisions based on their clients and who they\u2019re selling to. <\/p>\n\n\n\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Dula_Coffee-cherries-1024x683.jpg\")
Cherries at Santa Luisa farm in Unchubamba, Peru<\/figcaption><\/figure>\n\n\n\n\u201cWe decide based on demand,\u201d says Rohan Kuriyan, a coffee producer at Balanoor Plantations<\/a> in Chikmagalur, India. Rohan works in concert with his buyers and finds that many request washed coffees. \u201cWe ask our buyers what they require, and based on the feedback we get, we process what is needed. There is no point in doing something that is not wanted by our buyers and then struggling to find a buyer for the coffee. The washed process allows us to provide our buyers and consumers with a uniform complex cup, bringing out high-quality, clean, bright flavors without extreme funkiness,\u201d he says.<\/p>\n\n\n\nRegional customs and practices also influence decision-making regarding how to process coffee on farms. A region might be accustomed to having their coffee taste a certain way or have some informal standards of what the region’s vendors regard as good coffee beans. \u201cThe process of washing coffee is widespread in Peru; it has always been practiced in Peruvian coffee growing,\u201d says Dula Julcarima, a coffee producer at the Santa Luisa farm in Unchubamba, Peru. \u201cThe natural and honey processes are new for us because there is not much market in Peru to sell them. If we don\u2019t find buyers, we have to sell it as discards.\u201d <\/p>\n\n\n\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Coffee-Cherry-Sorting_Balanoor-Plantations-1024x683.jpg\")
Cherry sorting at Balanoor Plantations<\/figcaption><\/figure>\n\n\n\nThat doesn\u2019t mean Julacarima hasn\u2019t heard about\u2014or experimented with\u2014other processing techniques. \u201cIn 2008, when I learned more about coffee processes, I decided to ferment a pulped coffee for 30-40 hours instead of [the usual] 12-18 hours. The coffee took on a yellowish color. When I tasted it, I got a nice raisin flavor, sweet and bright,\u201d she says. <\/p>\n\n\n\n
However, trying out new processing methods without a buyer carries substantial risk. \u201cI did not find a market to sell this coffee,” says Julcarima. “The usual buyers in Peru refused to take it. I had to take the coffee to street buyers, but even they didn\u2019t want to buy it because of the unusual color. They perceived it as poor quality coffee since it was very different from the usual washed coffees. Eventually, I had to sell it at a much lower price than normal.\u201d
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Roaster-Friendly<\/strong><\/h2>\n\n\n\nMany farmers work with their buyers to make processing decisions, but why do importers and roasters choose to go with washed coffees? Although not a blanket statement, washed coffees tend to work well as filter coffee and in milk-based beverages. <\/p>\n\n\n\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Cooling-the-roasted-beans_Caarabi-Coffee-1024x576.jpg\")
Cooling tray at Caarabi Coffee<\/figcaption><\/figure>\n\n\n\nSome also perceive washed coffees to be incredibly versatile. \u201cWhen roasting commercially, we want coffees that will work great for standalone offerings as well as blends,\u201d says Ajit Joshi, the co-founder and roaster for Caarabi Coffee<\/a> in New Delhi, India. \u201cWashed coffees are usually quite balanced and do not have the funky flavors of naturals, honeys, and experimental processes, which consumers may not often associate with coffee.\u201d <\/p>\n\n\n\nAlong with flavor and flexibility, Joshi sees washed coffees as being logistically easier to handle. \u201cI also find washed coffees to be more shelf-stable. I have found naturals to go funky when held in storage at the roastery for long durations, but washed coffees won\u2019t turn as quickly,\u201d he says, referring to other popular processing methods (broadly, naturally-processed coffee allows the cherry to dry around the bean; honey process allows some of the cherry mucilage to dry on the bean). \u201cMoreover, I find washed coffees easier to roast\u2014they are more consistent and can stand more heat.\u201d <\/p>\n\n\n\n
\u201cAbout 90% of the filter menu at my roastery is washed coffee,\u201d says Stanislav Tyan, founder and roaster at Massimo Coffee<\/a> in Almaty, Kazakhstan. \u201cDue to processing-specific attributes, washed coffees are more stable for roasting, in my opinion. Washed coffees won\u2019t develop as quickly as coffees processed by other methods, and the heat, especially at the first crack stage, is easier to manage with washed coffees, generally.\u201d<\/p>\n\n\n\n\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Dula_Coffee-Drying-1024x683.jpg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Dula_Coffees-drying-on-raised-beds-1024x683.jpg\")
<\/figure>\n<\/figure>\n\n\n\n
\u201cWe decide based on demand,\u201d says Rohan Kuriyan, a coffee producer at Balanoor Plantations<\/a> in Chikmagalur, India. Rohan works in concert with his buyers and finds that many request washed coffees. \u201cWe ask our buyers what they require, and based on the feedback we get, we process what is needed. There is no point in doing something that is not wanted by our buyers and then struggling to find a buyer for the coffee. The washed process allows us to provide our buyers and consumers with a uniform complex cup, bringing out high-quality, clean, bright flavors without extreme funkiness,\u201d he says.<\/p>\n\n\n\n Regional customs and practices also influence decision-making regarding how to process coffee on farms. A region might be accustomed to having their coffee taste a certain way or have some informal standards of what the region’s vendors regard as good coffee beans. \u201cThe process of washing coffee is widespread in Peru; it has always been practiced in Peruvian coffee growing,\u201d says Dula Julcarima, a coffee producer at the Santa Luisa farm in Unchubamba, Peru. \u201cThe natural and honey processes are new for us because there is not much market in Peru to sell them. If we don\u2019t find buyers, we have to sell it as discards.\u201d <\/p>\n\n\n\n That doesn\u2019t mean Julacarima hasn\u2019t heard about\u2014or experimented with\u2014other processing techniques. \u201cIn 2008, when I learned more about coffee processes, I decided to ferment a pulped coffee for 30-40 hours instead of [the usual] 12-18 hours. The coffee took on a yellowish color. When I tasted it, I got a nice raisin flavor, sweet and bright,\u201d she says. <\/p>\n\n\n\n However, trying out new processing methods without a buyer carries substantial risk. \u201cI did not find a market to sell this coffee,” says Julcarima. “The usual buyers in Peru refused to take it. I had to take the coffee to street buyers, but even they didn\u2019t want to buy it because of the unusual color. They perceived it as poor quality coffee since it was very different from the usual washed coffees. Eventually, I had to sell it at a much lower price than normal.\u201d Many farmers work with their buyers to make processing decisions, but why do importers and roasters choose to go with washed coffees? Although not a blanket statement, washed coffees tend to work well as filter coffee and in milk-based beverages. <\/p>\n\n\n\n Some also perceive washed coffees to be incredibly versatile. \u201cWhen roasting commercially, we want coffees that will work great for standalone offerings as well as blends,\u201d says Ajit Joshi, the co-founder and roaster for Caarabi Coffee<\/a> in New Delhi, India. \u201cWashed coffees are usually quite balanced and do not have the funky flavors of naturals, honeys, and experimental processes, which consumers may not often associate with coffee.\u201d <\/p>\n\n\n\n Along with flavor and flexibility, Joshi sees washed coffees as being logistically easier to handle. \u201cI also find washed coffees to be more shelf-stable. I have found naturals to go funky when held in storage at the roastery for long durations, but washed coffees won\u2019t turn as quickly,\u201d he says, referring to other popular processing methods (broadly, naturally-processed coffee allows the cherry to dry around the bean; honey process allows some of the cherry mucilage to dry on the bean). \u201cMoreover, I find washed coffees easier to roast\u2014they are more consistent and can stand more heat.\u201d <\/p>\n\n\n\n \u201cAbout 90% of the filter menu at my roastery is washed coffee,\u201d says Stanislav Tyan, founder and roaster at Massimo Coffee<\/a> in Almaty, Kazakhstan. \u201cDue to processing-specific attributes, washed coffees are more stable for roasting, in my opinion. Washed coffees won\u2019t develop as quickly as coffees processed by other methods, and the heat, especially at the first crack stage, is easier to manage with washed coffees, generally.\u201d<\/p>\n\n\n\n
<\/p>\n\n\n\nRoaster-Friendly<\/strong><\/h2>\n\n\n\n
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![\"\"](\"https:\/\/freshcup.com\/wp-content\/uploads\/2023\/11\/Pulped-Coffee-Cherries_Balanoor-Plantations-1024x683.jpg\")