Washed processing is a widely used coffee processing method, especially in South and Central America. In this process, the mucilage (the outer layer of the coffee fruit) is removed by washing with running water or in a basin, before the coffee beans are dried.
Washed processing can help remove unpleasant or sour notes from the coffee so that the fruit, flower and chocolate notes are highlighted. It can also increase the consistency, clarity of coffee aroma and taste.
This processing method can be more expensive and logistically complex than unwashed processing, but it can provide a cleaner and more defined tasting coffee. Washed processing is often used in specialty coffee production and is considered an efficient method to obtain a higher quality coffee.