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Washed Process is the most common method. Freshly harvested coffee is sorted for ripeness and the fruit is removed within 24 hours of harvest so the seeds can be dried. The removal of the fruit layers is called depulping. Before the coffee is depulped, the cherries are rinsed and sometimes a producer will do a float test. This test checks to see if there are any cherries that float in the water, which indicates a defect. If so, the floating cherries will be removed. After this initial sorting, the cherries go through a depulper, which removes the fruit from the seed. This usually happens within 8-12 hours of harvest. Depulping still leaves layers of mucilage, which are fruit fibers clinging to the seed.
After fermentation, the washing begins. The seeds are submerged in fresh water and agitated. This process is repeated a couple of times until the mucilage is removed. Sometimes a producer will then sort the seeds again. After the final sort, the seeds are laid out to dry, often on tarps, with diffused sunlight. To ensure even drying, the coffee will be raked a couple of times per day. The goal is to dry the seeds to 11% moisture after which it is bagged and ready to be shipped to the roaster.
The Honey Process falls somewhere between the washed and natural processes. Like washed coffee, the fruit skin is removed within 24 hours of harvest. The mucilage is left on the seed to dry, which is reminiscent of the natural process in that part of the fruit fibers stay in contact with the seed during the drying process. Like the natural process, the honey process is also more ecologically friendly than the washed process as water is not required. The seeds can be dried in one of several ways including on a tarp on a patio under full sun or piled in a greenhouse for more concentrated fermentation before being raked to an even layer. The fermentation and drying processes take place over 3-4 weeks, depending on weather and the discretion of the producers. 153554b96e
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