Coffee from Asia-Pacific | Washed Process

Coffee beans from Asia-Pacific tend to be heavier, darker and earthier than other countries and have a longer aftertaste. 

The Washed Process method creates some of the world’s finest coffees with cleaner, fruitier tastes and higher acidity than other methods.

Washed coffee is produced by firstly pulping the coffee cherry to remove the outer layer of skin, before leaving the bean to ferment in water for one of two days. The mucilage is then washed from the bean once its aroma has been absorbed.