The washed process is one of the most common and revered processing methods in the coffee industry. Often used to showcase terroir and highlight clean, bright flavour profiles, industry professionals and consumers the world over enjoy these coffees.
The popularity of washed coffees prevails and undoubtedly will for years to come. But at the same time, it’s been hard to ignore the increasing number of experimental processing methods appearing on coffee shop menus and roasters’ offerings.
In recent years, there has been a growing focus on more advanced and novel techniques, such as extended and anaerobic fermentations, drawing inspiration from other industries such as the winemaking. Natural processed coffees are also becoming more popular as people are interested in fruit-forward, funkier profiles.
So where does this leave washed coffees? Are they becoming more popular again, or are other processing methods becoming more prominent?
WHY WASHED PROCESSING METHODS ARE SO POPULAR
Although the natural process is the oldest processing method in the coffee industry, washed coffees became popular at the start of the 20th century. For producers who have access to plentiful water, this technique allows them to process coffee more quickly and consistently and also reduces the risk of overfermentation.
Another reason for their immense popularity is the sensory profiles they produce. The washed process generally results in cleaner flavours. As such, many producers opt for washed processing to better highlight terroir and inherent characteristics.
THE RISE IN “FUNKY” FERMENTED COFFEE
Washed processing methods include a small amount of fermentation. But in recent years, a growing number of producers are leveraging intentional, controlled fermentation processing techniques to unlock new flavours and aromas.
With processing methods such as carbonic maceration, lactic and anaerobic fermentation, and thermal shock processing becoming more popular, consumers are becoming more accustomed to unique, unorthodox flavour experiences.
IS SPECIALTY COFFEE SHIFTING BACK TOWARDS WASHED PROCESSING?
Many trends come and go in the industry, and the popularity of differentiated processing methods is no exception. Washed coffees will always remain popular, but the question is whether natural and experimental processing methods are becoming more advantageous for producers to leverage.
But washed processing has never gone out of style
Although natural processed and even funkier coffees have seen a rise in popularity that is unlikely to disappear, washed coffees will remain in high demand with customers.
In addition, honey processed coffees can be considered a happy medium. With various levels of mucilage removed according to different colours, producers can replicate flavour profiles we associate with both washed and natural coffees.
The honey processing also comes with its own challenges.
It’s often more difficult and expensive than washed or naturals, and doesn’t always receive as high of a price as naturals. A well-done honey process coffee can be exceptional, but requires a consistent processing mechanism.
Over the years, only a few have mastered the honey processing perfectly, It requires a rigorous workflow which can be labour intensive.
HOW COULD WASHED PROCESSING CONTINUE TO EVOLVE?
One of the most effective ways to scale and sustain the washed coffee process is to invest in wet mill expansion.
Farmers need to have access to wet mills set up, and this requires investment, For example, Aricha is a coffee-growing area located in the South Western part of Ethiopia where the majority of farmers have micro coffee pulpers, which help them supply washed coffees in larger volumes.
Specialty coffee will always be pursuing new things, exploring new flavours processing techniques. Taking into consideration the impact of climate change, producers will adapt their processing methods to use less water.
Washed coffees are a staple of the coffee industry and always will be. But at the same time, it’s clear that many producers across different origins are leveraging the benefits of other processing methods.
Whether or not washed processing is becoming more popular is difficult to answer. Ultimately, however, we are seeing a more diverse range of processing methods than ever before
Two coffee we have in-house at 1998 right now, a classic washed and a modern take on the washed coffee:
https://1998coffee.shop/products/dak-hydro-honey
https://1998coffee.shop/products/dak-coffee-abricotine