Leros TUCANCITOS & Cafeteros Panama Pacamara, all-purpose, whole beans, 250 g

Processing

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 mucilage still remains on the bean, so a short fermentation in tanks follows. Over several dozen hours, the remaining pulp separates from the bean, and the coffee is then washed with clean water. The cleaned beans are then spread out on concrete patios or raised African beds, where they are sun-dried for several days to weeks. Coffee beans produced using the washed method acquire a clean, light and fresh body. Their flavour profile often has a noticeable higher acidity, more developed fruity flavours and a floral aroma.

Detailed coffee characteristics