Citrus coffee | Washed Process

Citrus flavours are often present in coffees from African countries. Flavours to look for when tasting coffee include lemon, lime, grapefruit, tangerine, mandarin and orange.

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.