Arabica Fullwash

Description

Generally, this process aims to remove all the fleshy skin attached to the coffee beans before drying. After being harvested, the red coffee cherries are usually ‘selected’ by soaking them in water. Cherries that float are discarded, while those that sink are kept for further processing, as they are considered ripe.

Next, the outer skin and flesh of the coffee cherry are removed using a special machine called a depulper. The green coffee beans, now separated from their skin, are then cleaned again by placing them in a vessel filled with water, allowing any remaining skin to be completely shed through the fermentation process.

The duration of fermentation varies among producers, generally ranging from 24 to 36 hours, depending on factors such as temperature, the thickness of the mucilage layer on the coffee cherry, and the concentration of enzymes. A warmer surrounding temperature will expedite the process.